Delicious Belgian waffles in a waffle iron come out crispy on the outside and fluffy on the inside. They are perfect for breakfast or a weekend afternoon snack. Thick, fluffy, with deep pockets perfect for hoarding your favorite syrup, these Belgian waffles are a great way to please your loved ones. All you need is a waffle iron and a few basic ingredients from your pantry to bring your culinary vision to life.
Real Belgian waffles in a waffle iron
Belgian waffles are made with yeast in a special waffle iron with deep pockets. The recipe has changed over the years. Instead of yeast, baking powder is increasingly being used, which speeds up cooking. But real Belgian waffles in a waffle iron are cooked with yeast with a margin of time for their activation. It takes at least an hour for the dough to rise. But the best flavor and aroma gives it a lift during the night.
Prepare:
- 2 tbsp. flour;
- 1 1/2 tsp instant yeast;
- 1 1/2 tsp salt;
- 1 1/2 tbsp. milk;
- 6 art. l. butter, plus more for serving
- 1/4 st. Sahara;
- 2 large eggs;
- 2 tsp vanilla.
Cooking:
- Mix dry ingredients in a bowl: flour, yeast, salt.
- Heat the milk until hot to the touch, but not boiling. Melt butter in hot milk. For best results, cut the butter into several small pieces. After mixing with the oil, the mixture should be warm.
- Add sugar, eggs and vanilla. Beat the mass until smooth.
- Add the milk mixture to the flour mixture and mix until it forms a smooth dough without large lumps of flour.
- Cover the bowl and let stand at room temperature for at least 1 hour or overnight in the refrigerator. The dough will become bubbling and will increase in volume.
- To cook Belgian waffles in a waffle iron, heat the machine, grease the work surfaces with sunflower oil.
- Then pour the manufacturer’s recommended amount of dough (2/3 to 1 cup) into the center. The dough does not need to be kneaded first. Close the lid and cook until the waffle is golden brown.
- When the waffle is ready, remove it from the surface to the wire rack.
- Repeat waffle preparation with remaining batter. Serve with butter and/or your favorite jam or syrup.
Homemade Belgian waffles in a waffle iron
Belgian waffles cooked in a waffle iron are different from ordinary ones. They have a lighter and crisper texture, which is made possible by a special waffle iron with a deep grate. The dough for them is also prepared a little differently. You can make it lighter and more airy by combining egg whites and baking powder. The secret ingredient that will make your baked goods crispier is cornstarch. Knowing these nuances, you will cook the perfect Belgian waffles in a waffle iron.
Prepare:
- 2 large egg whites separated from yolks
- 2 tbsp. milk
- 1 ¾ st. all-purpose flour
- ½ st. ghee
- ½ st. cornstarch
- 1 st. baking powder
- 3 art. l. Sahara
- 1/2 tsp salt
- 1 tsp vanilla extract
Cooking:
- Mix dry ingredients: In a large bowl, add flour, cornstarch, baking powder, sugar, salt and mix until smooth.
- Place the egg whites in a clean, dry glass or enamel bowl and beat with a hand mixer until stiff peaks form. Set aside.
- Mix the ingredients: Add the egg yolks, melted butter, milk and vanilla extract to the bowl with the flour mixture and mix until smooth. Use a whisk or mixer to remove lumps.
- Stir the egg whites into a homogeneous mass with a kitchen spatula.
- Preheat a waffle iron, oil the surfaces with a cooking brush, or use cooking spray for convenience.
- Pour batter onto hot waffle iron and cook according to manufacturer’s instructions.
- Serve waffles immediately with syrup, berries and/or whipped cream.
