12waffles in a deep iron and about 22 in a plain one
The Vlaamse wafel or Flemish waffle is the largest waffle of the bunch: with its sharp corners and thickness it almost looks like a caricature of itself. The waffle is made from a light yeast batter, made even lighter thanks to whipped egg whites and a dash of baking powder. When baked properly the exterior should be crisp and the interior soft.
This is my adaptation of the recipe for Flemish waffles by the father of Belgian cuisine,