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Belgian Waffles

May 30, 2011

I have a serious love for WAFFLES. 

Topped with fresh berries, maple syrup and whipped cream, 

it’s like being able to eat cake for breakfast and it’s totally justified because it’s a waffle.

This recipe isn’t just one of those waffle recipes that you can wake up and whip up for breakfast, it uses yeast and takes quite a bit of time for the batter to properly rise so if you’re hoping to have these babies for breakfast make sure you start the night before!  I thought that these waffles were really delicious, had a nice texture and crisped up fairly well but they were missing a secret ingredient….pearl sugar.  Pearl sugar is what gives Belgian waffles the sticky carmelized bits on the outside as well as the sweet little pockets inside of the dough.  I am going on a hunt for Belgian pearl sugar so the next time I make these they’re even more like cake 🙂

Belgian Waffles recipe from www.waffle-recipe.com

  • 3 1/4 cups all purpose flour
  • 1 pkg or 2 1/4 tsp quick rise yeast
  • 4 large eggs plus 2 egg whites
  • 1 cup plus 3/4 cups milk
  • 1 cup butter, melted
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1 tsp salt

Separate the egg whites from the yolks (reserving 4 yolks in a bowl)

Beat the egg whites until they’re foamy and stiff, set aside.

Warm 1 cup of milk to lukewarm and whisk in yeast along with 1 tsp of sugar.  Let sit 3 minutes until yeast starts to bubble up so you know it’s active.

In a large bowl, combine the flour, sugar and salt.  Make a well in the dough and add the milk/yeast mixture, egg yolks, vanilla and melted butter.  mix by hand being sure to scrap the bottoms and sides of the bowl, until well mixed. Mixture will be doughy. Now add milk about 1/4 cup at a time, mixing thoroughly between adding additional milk (Sparkling water can be used in part with the milk to create a fluffier waffle). Continue adding until the batter has a smooth consistency thicker than pancake mix.

Now fold in the egg whites just until blended. 

Cover the bowl with a tea towel and set aside to rise 2-4 hours until the batter has doubled in bulk.  This could also be left to do a slower rise in the fridge overnight.

Heat  up your waffle iron and make sure it’s well greased.

If you have pearl sugar this would be a good time to fold some into the batter.  How much you use is up to you, I’m guessing I’d go for 1/4-1/2 cup.

Cook until golden brown and serve with berries and fresh whipped cream.

This recipe made 16 waffles, I kept the leftovers in a ziplock bag and were great warmed up in the toaster!

Enjoy!

 

 

 

 

 

 

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3 Comments leave one →
  1. May 31, 2011 1:00 am

    Oh My Gosh. DELISH!!!!!

  2. Ana permalink
    September 19, 2011 5:48 am

    That (lack of pearl sugar) happened to me!! I found that sugar in Belgium in a visit I made, and they make the difference! Keep searching this sugar and you’ll see it was worthy 😉

    • betchacanteatjustone permalink*
      September 19, 2011 6:42 am

      I’ve since purchased pearl sugar at a local dutch shop but someone warned me that it would potentially ruin my electric waffle iron as it gets so sticky and carmelized so I’ve been afraid to try it out!

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