TRUE BELGIAN WAFFLES
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan
Provided by Taste of Home
Time 30m
Yield 10 waffles (about 4-1/2 inches).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.
Nutrition Facts : Calories 696 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.
RICH BUTTERMILK WAFFLES
So often, when you find a recipe, you wonder if the poster has actually made it. I can say that I've been eating these waffles for over 52 years--that's half a century of enjoyment! :) Every Sunday was Waffle Day and we never tired of it; it was a tradition that we loved to honour. First my Grandpa made these, then my Mum, and now I make them for my own family. This is a very, very thick batter. I use a wooden spoon to push it out of the batter bowl onto the hot waffle iron. It makes 4 old-fashioned waffles that are 4 squares; I don't know how many Belgian-style waffles it would make. This does NOT store well because of the rising reaction between the buttermilk and leavening so use up all the batter and freeze any extra waffles to enjoy later in the week. From my Home to Yours: I hope that you enjoy it as much as I have these five decades!
Provided by The_Swedish_Chef
Categories Breakfast
Time 35m
Yield 4 large waffles
Number Of Ingredients 9
Steps:
- NOTE: The waffles will benefit if you have all the ingredients at room temperature. I take out the eggs, melt the butter and pour the buttermilk out half an hour before making the waffles.
- When you begin to make the batter, turn on the waffle iron to get it nice and hot.
- Melt the stick of butter in a heat-proof measuring cup. Set aside to cool.
- In a large batter bowl, measure out the flour, baking powder, baking soda, sugar and salt, stirring well to combine ingredients. Create a depression in the center of the dry ingredients for the buttermilk mixture.
- Beat the eggs in a large pourable measuring cup until frothy and well-combined. Add the vanilla extract, buttermilk and cooled butter. Beat until well-combined.
- Pour the buttermilk mixture into the dry ingredient's depression and stir rapidly with a wooden spoon until well combined. There will be an immediate chemical reaction between the buttermilk and leavening, creating a thick, rich batter honeycombed with air bubbles.
- Using the wooden spoon, push 1/4 of the batter onto your waffle iron plates and bake until steam stops rising from the waffle iron or your personal degree of doneness is achieved.
Nutrition Facts : Calories 501.1, Fat 27.9, SaturatedFat 16.3, Cholesterol 204.2, Sodium 1140.4, Carbohydrate 48.2, Fiber 1.5, Sugar 5.9, Protein 13.6
LIèGE WAFFLES
These rich Belgian yeast waffles take a bit of planning (an overnight rise), but one bite and you'll forgive the extra time they take and the giant mess they leave on your waffle iron. With their buttery brioche consistency and pockets of sweet sticky sugar throughout, they're decidedly more dessert than breakfast. Don't worry if you can't find pearl sugar. Granulated sugar and water are all you need for a D.I.Y. version that yields excellent results.
Provided by Ligaya Mishan
Categories breakfast, brunch, main course
Time 1h
Yield 16 waffles
Number Of Ingredients 9
Steps:
- Combine the milk and 1/4 cup (60 milliliters) water in a small saucepan and heat until lukewarm, 110 to 116 degrees on an instant-read thermometer. Transfer milk mixture to the bowl of a stand mixer. Add brown sugar and yeast and stir to combine; set aside 5 minutes. (The yeast should look foamy. If it doesn't foam, discard and try again with different yeast.)
- Whisk in the eggs and vanilla. Using the dough hook attachment on your mixer, stir in all but 1 cup of the flour. Mix in salt. Add the butter, 1 tablespoon at a time, thoroughly mixing after each addition and scraping down the bowl before adding the next. Add the remaining 1 cup flour and mix on low speed, stopping once or twice to pull the dough off the hook, about 5 minutes, or until the dough is glossy, pulls away from the side of the bowl and has gathered in a ball on the hook.
- Cover the bowl with plastic wrap and leave at room temperature for 2 hours. The dough will double in size. Stir the puffed dough with a spoon to deflate, then re-cover the bowl with plastic wrap and refrigerate overnight or up to 24 hours.
- Remove dough from refrigerator and turn out onto a lightly floured surface. Knead in the pearl sugar (or your homemade version) a little at a time. The dough will be stiff but will become more pliable as it warms. Cut dough into 16 equal pieces with a bench scraper or chef's knife and return to the refrigerator.
- Heat your waffle iron according to the manufacturer's instructions. Working with 1 or 2 balls of dough at a time (leave the rest in the refrigerator), arrange on the waffle iron and cook until golden brown all over, 2 to 5 minutes depending on your iron. Use tongs to transfer waffles to a baking sheet or cooling rack. Some of the sugar will melt out of the waffles and collect in your iron, adding an extra layer of glossy molten sugar to each waffle as you continue. Serve waffles warm.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 150 milligrams, Sugar 15 grams, TransFat 0 grams
RICH BELGIAN-STYLE WAFFLES
These are really pretty simple to make and very good! My husband is always grateful when I make them. You can use reduced-fat sour cream successfully (if you wish). I have made a batch ahead of time and used them throughout the week as well.
Provided by TiaGem
Categories Breakfast
Time 25m
Yield 5 waffles
Number Of Ingredients 10
Steps:
- Preheat your waffle maker.
- Place everything but the egg white in a large mixing bowl and beat on low until moistened.
- Increase speed to medium, mixing until smooth.
- By hand, gently fold in beaten egg white.
- Pour a rounded 1/2 cup of batter over grids.
- Close your waffle maker and bake until steam no longer escapes (about 3-5 minutes).
- Remove waffle with a fork and garnish as desired.
- Yum!
RICH DANISH WAFFLES
This is a rich waffle recipe based on a Danish batter for aebleskivers. It uses sugar and is wonderful and crisp. We always freeze the extra waffles and the kids heat them during the week. A minute in the microwave and a quick trip into the toaster renews the warmth and crispness anytime.
Provided by AUDIOPHIL
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 14
Number Of Ingredients 9
Steps:
- Stir together flour, sugar, baking powder, and baking soda in a bowl until well combined. Whisk together egg yolks, buttermilk, milk, vanilla extract, and butter in a large bowl until smooth. Whip egg whites in a clean bowl to soft peaks. Fold the flour mixture into the egg yolk mixture until blended, then fold in the whipped egg whites.
- Preheat a Belgian waffle iron and coat with cooking spray. Spoon about 1/2 cup of batter per waffle, depending on the size of your waffle iron, onto the center of the hot iron. Close the lid and cook until steam stops coming out and the waffle is golden brown, about 90 seconds.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 45 g, Cholesterol 131.4 mg, Fat 7.6 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 3.6 g, Sodium 606.5 mg, Sugar 17.5 g
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