Belgian waffles are a great weekend treat! Crispy on the outside, light and creamy on inside.
I normally wouldn’t buy an appliance that only makes one thing, but in a weak moment while walking the aisles of Costco, I found a reasonably priced, quality Belgian waffle iron. It was about half the price of some others that I had seen, so I picked it up and started looking for recipes.
I’ve tried a few recipes from King Arthur Flour and have been happy with the results, so I went to their site to find a Belgian-style waffle recipe. Success with the first recipe I tested!
This recipe yields about 4 waffles, so I usually make a couple and then refrigerate the leftover batter for the next day or two. The flavor continues to develop as it ferments in the refrigerator.
- 1 1/2 cups lukewarm milk (microwave about 90 seconds)
- 6 tablespoons butter, melted
- 2 tablespoons maple syrup, optional
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (8 1/2 ounces) flour
- 1 1/2 teaspoons Instant yeast
1. Combine all ingredients in a bowl, leaving room for the mixture to expand.
2. Stir to combine. Cover with plastic wrap and let stand for 1 hour at room temperature. The batter will begin to bubble and expand. You can cook at this point or refrigerate overnight.
3. Preheat waffle iron. Spray with non-stick cooking spray and pour 2/3 to 3/4 cups of batter into the iron. Cook for about 5 minutes or as directed by your waffle iron.
4. Serve immediately or keep warm in a 200 degree oven.
Makes about 4 deep-pocket waffles.