Ingredients
- 375 g all-purpose flour
- 7 g instant yeast
- 1/2 tsp salt
- 2 eggs, separated
- 300 ml warm milk
- 60 ml Québec maple syrup
- 120 g melted butter
- 1 tsp vanilla extract
Method
- Whisk flour, yeast, and salt; mix in egg yolks, warm milk, maple syrup, butter, and vanilla.
- Cover and let the batter rise in a warm place for 75 minutes.
- Beat egg whites to soft peaks and fold them into the risen batter.
- Cook portions in a preheated waffle iron until crisp and golden.
- Serve immediately with maple syrup and fruit.
Conversion and rationale
Original sweetener (classic version): 50 g sugar
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce milk by 30 ml. No oven adjustment applies because the waffles cook in an iron.
Why Quebec maple syrup: Maple complements the yeast's light fermentation and the waffle's browned butter aroma. The recipe remains airy because the reduced milk offsets the syrup's added moisture.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →