Belgian Waffles, so easy to make

I bought a decent waffle maker, my 3rd and I hope the last. The other 2 were cheap and delivered a poor waffle, a sort of a crime towards waffles.

I’m quite happy with my 1st trial and I think I can even get even better crispier crust next time while still keeping a tender and spongy texture from inside. It’s a matter of using a different temperature/timing while the waffles are baking/cooking. I’m getting to know my new gadget and I’m sure it won’t fail me.

There are as many recipes as there are many Belgian waffles. However, It all revolves around the same main ingredients except that some folks use yeast and others use baking powder (I’m still referring to Belgian waffles which are more like a thick crêpe dough and not Liege waffle which definitely need yeast because it’s more like a brioche dough).

Controlling the temperature to get the right texture and the right colours depends on how well your waffle maker

I can tell that the recipe I used recently is satisfying. It’s taken from 750g.com which is in French, it’s home bakers’ “friendly” and the videos are short and straight forwards.

The video can be visualized here although it’s dead easy to make Belgian waffles or Fair’s waffles without assistance.


Ingredients
Makes 12 square waffles (or more)
Prep: 10 min – Cooking : about 2 min for each 2 waffles

  • 250g of all purpose flour, sifted
  • 10g of baking powder
  • 1 tsp of vanilla extract or any flavour you fancy
  • 50g of caster sugar 
  • 80g of melted butter, cooled
  • 35 cl of milk
  • 4 eggs (separate whites from yolks)
  • 1 pinch of salt

For serving

  • Icing sugar, Nutella, jam, chocolate sauce, Fruits coulis….

Preparation

First, plug the waffle maker and heat it on.

Then beat the egg whites with 1/2 of the sugar until you get a sort of meringue but do not beat it to dry and crumble. Set aside.

In a large bowl, sift all dry ingredients. Make a well and then add the egg yolks. Whisk slowly bringing the flour towards the center. Start adding the liquid ingredients gradually while whisking until all amalgamate.

Fold in the white meringue gradually. The 1st addition  should be stirred into the previous mixture to liquify it and then the other additions should be made carefully by using a rubber spatula (just like you would do for a macaron batter).

Head to your waffle maker which should be greased first (follow the instructions on how to use your machine and how to cook the waffles).

Do not put too much batter in, that way they won’t overflow

Scoop in the batter and close. I used level 3.5 and I think I should go ahead and use level 4 next time.

It’s important to put them on a grill after taking them out of the waffle maker, otherwise the steam will damage them

Serve right after taking them out of the waffle maker with any of your favourite sinful additions. Nutella is usually my favourite but I stick to icing sugar these days because I have to keep the baby in my belly healthy.

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

2 thoughts

  1. Hi Em, I've been fantasising on them since I got pregnant. It's like I was smelling them and thinking about the days I was walking in Grand Place-Brussels.The only thing is that I didn't have a good waffle maker. I think I solved this problem. Now I'm planning to make potatoe waffles, Liege waffles..lol.

  2. ive been fantasising about homemade waffles pretty much all day after coming watching guy fieri on food network last night scoff one down. these look perfect!

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