Triple Biscoff

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 tablespoons Granulated Sugar
• 3/4 cup Milk (whole or 2% works best)
• 1 large Egg (room temperature)
• 2 tablespoons Unsalted Butter (melted and slightly cooled)
• 1 teaspoon Vanilla Extract
• 1/2 cup Fresh Berries (optional topping) (e.g., strawberries, blueberries, raspberries)
• 1/4 cup Whipped Cream (optional topping) (store‑bought or homemade)
• 2 tablespoons Chocolate Drizzle (optional) (melted chocolate or chocolate syrup)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the sifted all‑purpose flour, baking powder, salt, and granulated sugar until evenly distributed.

   Time: PT2M

2. Mix Wet Ingredients

   In a separate small bowl, beat the egg, then stir in the milk, melted butter, and vanilla extract.

   Time: PT2M

3. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are okay.

   Time: PT2M

4. Preheat Waffle Iron

   Plug in the waffle iron and preheat on medium‑high heat for about 2 minutes, or until the indicator light shows it’s ready.

   Time: PT2M

5. Cook the Waffle (Double‑Sided)

   Lightly brush the iron plates with a little melted butter or spray with non‑stick spray. Pour enough batter to fill the center (about 1/3 cup), close the lid, and cook for 3‑4 minutes until golden brown and crisp. Flip the iron (if it has a flip‑function) to cook the opposite side for another 2 minutes for a truly double‑sided texture.

   Time: PT8M

6. Add Toppings and Drizzle

   Transfer the cooked waffle to a plate. Top with fresh berries, a dollop of whipped cream, and drizzle with melted chocolate (or maple syrup) as desired.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

7 g

Carbohydrates

38 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free All‑Purpose Flour
• Instead of Baking Powder: Cream of Tartar (1/2 tsp) + Baking Soda (1/2 tsp)
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Granulated Sugar: Coconut Sugar, Honey (1 tbsp)
• Instead of Milk: Almond Milk, Soy Milk, Oat Milk
• Instead of Egg: Egg White (2 large), Flax Egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Unsalted Butter: Melted Coconut Oil, Melted Olive Oil
• Instead of Vanilla Extract: Almond Extract (1/2 tsp)
• Instead of Fresh Berries (optional topping): Sliced Bananas, Chopped Apples
• Instead of Whipped Cream (optional topping): Greek Yogurt, Coconut Whipped Cream
• Instead of Chocolate Drizzle (optional): Maple Syrup, Caramel Sauce

Equipment Needed

• Waffle Iron
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Spatula

Critical Steps — Do Not Skip

• Do not over‑mix the batter; a few lumps are fine.
• Ensure the waffle iron is fully preheated before adding batter.
• Cook until golden brown without opening the lid too early.

Chef Tips from the Video

• For extra flavor, add a pinch of cinnamon or nutmeg to the dry mix.
• Replace half the milk with buttermilk for a tangy crumb.
• Fold in a handful of chocolate chips or blueberries into the batter for a surprise burst.

Troubleshooting

Storage

Refrigerator: Store cooked waffles in an airtight container for up to 2 days; reheat in a toaster or oven.

Freezer: Wrap individually in parchment paper, place in a freezer bag, and freeze for up to 1 month. Reheat directly in a toaster or oven.

Room temperature: Best enjoyed fresh; can sit out for up to 2 hours before becoming soggy.

Make-Ahead Tips

• Prepare the batter up to step 3 and refrigerate for up to 24 hours; give it a quick stir before cooking.
• Pre‑measure dry ingredients into a zip‑top bag for faster assembly.

Frequently Asked Questions