The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Belgian Waffle

steelchef's picture
steelchef

Belgian Waffle

I'm looking for a GREAT Belgian waffle recipe.  Apprieciate any and all contributions.


 

swtgran's picture
swtgran

1 1/2 cups white whole wheat flour


2 tsp. baking powder


1/2 tsp. salt


2 tbl. sugar, I use agave,  honey would probably be great 


1 large egg, separated


1 1/2 cups milk


1/3 cup melted butter or vegetable oil, I use extra light olive oil


1 tsp. vanilla


Whisk together the flour, baking powder, salt, and sugar.  In a separate bowl, whisk together the egg yolk, milk, and butter or oil, and vanilla.  Beat egg whites until soft peaks form.  Mix together the wet and dry ingredients, stirring just till combined.  Fold in egg whites 1/3 at a time.


Cook the waffles as directed in the instructions that came with your waffle iron. 


This is a slight variation of a recipe from King Arthur.


This recipe makes a nice crispy outside and light airy inside.  It freezes beautifully for those hectic mornings.  My grandkids beg for them all the time.


 


 

steelchef's picture
steelchef

swtgran


Thank you for your response, it looks great!

steelchef's picture
steelchef

I'm new to this but it was my understanding that Belgian waffles were yeast based, please correct me if I'm wrong.

lumos's picture
lumos

Yes, steelchef is right. Belgium waffle is yeast based.


 


This is a very basic, standard recipe as a suggestion.


bread flour 125g


plain flour(AP flour in US)  125g


melted butter (cooled to room temparature)  100g


3 eggs


milk 375ml


dried yeast 3g


sugar 30g (or to taste)


a pinch of salt


 


1. Mix all the ingredients and knead for a few minutes.


2. Leave for 30minutes-1 hr to proof.


3. knock air out and divide into small balls (to fit your waffle maker)


4. Cook on a waffle maker.


Note: If you have, you can use a bread machine for step.1-2.


 


As I said, the above is a very basid recipe and there are many variations. But use of yeast is crucial and that's what makes Belgium waffle different from other waffles. Some recipes use sourdough instead of dried yeast which make tastier waffle with deeper flavour and slight tang. That's the way I usually make mine.


 


 


 


 

steelchef's picture
steelchef

 lumos


Thanks for your input.  Of course there are millions of recipes on the web but I like to compare them to folks from this forum.  Thanks again for taking the time ........


Colin



swtgran's picture
swtgran

Ah gee, I thought it was the waffle iron that you used that determined if it was a Belgian Waffle.  You know, the big thick kind with the deep holes. 


I have a couple of those recipes, but this one is far better than the yeast ones I have.  The yeast ones I have call for an overnight prep.


Thanks for clarifying that for me.  Terry

lumos's picture
lumos

Because it's fermented with yeast, Belgium waffle has unique texture which is quite different from other waffles and that's its important characteristics. And many of them have relatively high proportion of sugar which gives the surface a little caramel-like smell/flavour because of burned sugar. Some people use brown sugar rather than regular white sugar to achieve this.


Overnight prep means long fermentation at low temperatere, which means better flavour, just as bread made by long, cold fermentation. So, though it may sounds troublesome, it is actually a good method for achieving tastier waffle. ;)


I didn't write in my previous post but you can cold ferment overnight  in a fridge for the first proof to improve flavour. But if you have sourdough, I recommend using it instead of commercial yeast. It tastes so much better. (though the texture tends to be slightly less fluffy than commercial yeast one)


 


 

SourDoughMan's picture
SourDoughMan

This recipe comes from "Creative Sourdough Cooking" by Elvira Kline.  Elvira is no longer with us but she lives on in her great recipes.  

Prepping the Sponge the night before

1 Cup Starter

1 1/2 Cups warm water 

2 Cups AP Flour

Return one cup starter to your sourdough pot.  Place both in a warm place, covered, overnight.

Sponge/Dough/Batter

To your Sponge add;

1/2 Cup milk (warm)

Heat your waffle iron now so it is ready for the batter as soon as everything is mixed.

Separate two eggs, beat yolks well then add 1/4 cup butter, margarine, or oil, and mix into your sponge.

OPTIONAL: 1/3 cup sour cream

Beat egg whites until they stand in soft peaks.  Sprinkle 1 Tablespoon sugar over the top and continue beating until the egg whites are stiff but not dry.  Set aside and;

Mix together

1 Tablespoon sugar

1/2 teaspoon baking soda

3/4 teaspoon salt

Sprinkle this mixture over your sponge mixture.  Stir gently until well mixed.  The sponge (Batter) will become foamy at this point.

Gently fold the Egg Whites into the batter.

Bake in the hot waffle iron.  

The waffles should be very light and crisp if your starter is real active.

Makes 4 to 5 waffles.

For a larger crowd I enlist someone else to cook the waffles while I mix multiple batches.  The foaming action of the baking soda is short lived so I prefer to make multiple batches instead of doubling.  I have doubled the recipe when I had multiple waffle irons to bake with.