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Mary Berry Waffles

Mary Berry Waffles - recipe card
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Light and crisp on the outside, tender and fluffy on the inside, these Mary Berry-inspired waffles are made with separated eggs for an airy texture. Perfect for a leisurely weekend breakfast or brunch, they can be served with butter and maple syrup or topped with fresh fruit and whipped cream.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (2.5g) kosher salt
  • 2 large eggs, separated
  • 1 3/4 cups (420ml) whole milk
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon (4.2g) vanilla extract

Instructions

  1. Preheat your waffle iron according to the manufacturer’s instructions. For a stovetop waffle iron, set the burner to medium-high heat; the iron is ready when a drop of water sizzles and evaporates immediately, or when the indicator light turns green for electric models. This ensures the waffles cook evenly and develop a crisp exterior.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until fully combined. This distributes the leavening agents evenly, which is crucial for uniform rise and a tender crumb.
  3. In a separate medium bowl, whisk together the egg yolks, whole milk, melted unsalted butter, and vanilla extract until smooth. The melted butter should be slightly cooled to avoid cooking the eggs when mixed.
  4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just combined. A few small lumps are fine; overmixing will develop gluten and result in tough waffles. Let the batter rest for 5 minutes while you prepare the egg whites.
  5. In a clean, grease-free bowl, beat the egg whites with an electric hand mixer or stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form. This aerates the whites, which will later be folded into the batter to create a light, airy texture. To test, lift the whisk: the peaks should stand upright without drooping.
  6. Gently fold one-third of the beaten egg whites into the waffle batter using a rubber spatula. This lightens the batter and makes it easier to incorporate the remaining whites without deflating them. Use a gentle, cutting motion, rotating the bowl as you go.
  7. Add the remaining egg whites and fold until just incorporated, with no visible white streaks. Take care not to overfold, as this will deflate the whites and yield dense waffles. The batter should be thick but billowy.
  8. Pour a generous 1/2 cup (120ml) of batter onto the center of the preheated waffle iron, spreading it slightly with a spatula to the edges. Close the lid and cook until the waffle is golden brown and crisp, typically 3 to 4 minutes. Do not open the lid too early, as the waffle may stick and tear; steam will reduce as the waffle finishes cooking.
  9. Carefully lift the waffle from the iron with a fork or silicone-tipped tongs and transfer to a wire rack set over a baking sheet. Keeping the waffles on a wire rack rather than stacking them on a plate prevents steaming, which would soften the crisp exterior. Repeat with the remaining batter, whisking the batter briefly between batches if the butter separates.
  10. Serve immediately, or keep warm in a 200°F (93°C) oven on the wire rack for up to 20 minutes. For best texture, avoid covering them with foil or a towel, as this traps moisture and makes the waffles soggy. Top with butter, maple syrup, fresh berries, or whipped cream as desired.

Notes

Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. To freeze, arrange the waffles in a single layer on a baking sheet and freeze until firm (about 1 hour), then transfer to a freezer-safe bag or container for up to 3 months. Reheat frozen waffles directly in a toaster on the medium setting, or in a preheated oven at 350°F (177°C) for 5 to 7 minutes until crisp and heated through. Avoid microwaving, as that will make them rubbery.

Nutrition

Keywords: Mary Berry waffles, classic waffle recipe, British waffles, fluffy waffles, separated egg waffles, breakfast waffles, brunch recipe, homemade waffles, buttermilk waffles alternative, crisp waffles, easy waffles, weekend breakfast

Find it online: https://maryberrycooks.co.uk/mary-berry-waffles-recipe/