Melt the butter in a pan until completely liquid. Split the eggs and whisk the egg whites. Stir the egg yolks with the sugar and add the melted butter and a dash of vanilla aroma. In the warm pan, put a small splash of milk and water so that it is lukewarm. Add this to the mixture as well. Mix the egg white lightly into the mixture until homogenous. Add a pinch of salt and your dough is ready.
Heat your waffle iron and prepare a small bowl with corn oil and a grease brush. Also prepare a ventilated baking tray so that your waffles can cool down.
Grease the baking trays with the corn oil. Use a wooden spoon to measure out the right amount of dough for the waffles. Divide the dough between the baking trays and close the appliance. Turn the appliance upside down so that the dough is distributed evenly across the baking trays. Bake the waffles until golden brown (2:30 min on speed 5).
Recipe by Christoph Smets