We serve Belgian Waffles on our breakfast and brunch menus at Cafe du Soleil. While they may seem like something best left to restaurants, they are just as simple as making pancakes. In fact many waffle recipes are just pancake batter thrown into the Waffle machine.
Some people claim, though, that a true Belgian Waffle needs to be made with yeast rather than baking powder. But as I mentioned in my pancake posts of March and May 2008 – pancakes can be done with yeast too. So it’s your call which way you want to go. The yeast does give a bread-like flavor which some people may not want.
Either way you’ll have a nice weekend brunch treat – or if you make extras and freeze them you’ll have a quick weekday breakfast ready in minutes.
As a memory trick I like to remember this (and the recipe for pancakes) as 1/1/1 recipes. This refers to the core ingredients which always follow more or less these proportions:
1 cup of flour/1 cup of milk/1 egg
Additional essential ingredients (which can vary somewhat according to taste) go like this:
Leavening: about 1 tsp of baking soda per cup flour, or 1/2 tsp dry yeast
Fat: about 1 oz per cup flour
Sweetening: about 1 tsp per cup flour (or more if you’re not going to eat these with something sweet like maple syrup)
Seasoning: about 1/2 tsp salt per cup flour
There are variations on these amounts, but I’ve looked at tons of recipes and they all more or less stay in the same vicinity of equal amounts by volume of flour and liquid with about 1 egg per cup of flour. This way of looking at these recipes makes them not only easy to memorize (helping you look like a kitchen PRO – remember the title of my blog) but also very easy to multiply.
2 cups Milk (I use half fresh milk and half buttermilk)
2 Eggs (Extra Large)
2 cups All Purpose or Cake Flour
Leavening – 1 tsp Dry Yeast (or 2 tsp Baking Powder)
Sweeteneing – 2 tsp Sugar
Fat – 2 ozs Butter (1/2 stick)
Plus 1 tsp Salt
Warm the milk to about 100F and add the sugar and yeast (if using baking powder do no not warm milk and add it to the dry ingredients as for pancakes). Melt the butter and add to milk. Lightly beat the eggs in a mixing bowl and add the milk mixture, then the flour. Stir until combined then add the salt.
Cover with plastic wrap and put in refrigerator overnight or leave at room temperature for an hour to let yeast develop.
Optional: For an even lighter waffle texture separate the egg yolks and whites. Add yolks to milk mixture. Beat whites until stiff then fold into batter just before cooking.
Cook as directed by Waffle machine instructions.
Serve with your favorite topping.
Makes about 6 Waffles