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Belgian Waffle

  • Posted Feb. 2, 2011 by Sewerranger Viewed 2118 times

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Is there really anything greater then a waffle for breakfast? The slightly sweet, airy dough goes great with anything you put on it. Now, my European friends may be thinking “that doesn't really look like a Belgian waffle to me” and you'd be sort of correct. The “American” Belgian waffle is slightly different then the European one. First off, it's mainly a breakfast item here and often served with whipped cream and fruit (strawberries being the most common). Secondly it's made with baking soda and eggs instead of yeast. In any case, I love the taste of waffles and wanted to share my recipe. It's got just the right amount of sweetness to it.

You can find more of my recipes here [photoblog.com].

Your first step is to mix your dry ingredients in a seperate bowl. They are:

2 cups flour
1 teaspoon salt
4 teaspoons baking powder

Set aside.

In another bowl, beat 2 eggs and slowly add 1 1/2 cups of warm milk, 1/3 cup of melted butter, and 1 teaspoon of vanilla. When all of that is mixed together, pour your dry mix into the wet and mix together. The batter will be lumpy - it's impossible for it not to be - don't worry about it.

That's pretty much all there is to it. I use about a cup of batter per waffle, but that really depends on the size of your waffle iron.

Close it up and let it cook for about 3 minutes.

One golden delicious Belgian waffle.

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    There are 2 comments, add yours!

    • # Liz

      ok..I'm going to try that..I dont have waffle irons though.

      2011.02.07 Edited Reply Cancel