You don't need me to tell you how good waffles are. I just hope the picture shows how good these waffles were.
I have always thought that waffle irons were merely extravagant kitchen toys, but exploring the world of Belgian waffles has convinced me otherwise. As I have said before, purchasing the right, good quality equipment is really important. My brothers gave me this waffle iron as a birthday present after I read 100s of reviews on waffle irons. The result is pretty fab - thank you bros!
There are many, many different types of waffles out there from various regions in Belgium. I wanted to recreate what I have always considered to be a 'Belgian style' waffle - it turns out these light, square-shaped are of the 'Brussels' variety.
With all good cooking, the devil is in the detail. Here you want to get a light and airy batter, to obtain a nice and light waffle. Waffle recipes from other regions of Belgium require yeast and plenty of time to prove to get a slightly more bready result. Keep your mixture light and full of air, and be gentle with it when you're mixing it all together.
Here's how I made them.
Ingredients
- 125 g flour
- 250 ml milk
- 10 g caster sugar
- 100 g melted butter
- 4 eggs yolks
- 4 egg whites
- 10 g salt
- 1 Teaspoon vanilla extract
- Icing Sugar (for dusting)
Method
- Warm the milk and vanilla extract
- In a large bowl mix the four, caster sugar, and salt.
- Make a well
- Mix the eggs yolks and place in the centre of the well
- Combine the milk and butter
- Bit by bit, add the milk mixture to the flour mixture and mix all together
- In another bowl, beat the egg whites until stiff peaks form
- Gently fold into the first mixture. You want to keep enough air in the mixture for a light result
- Heat your waffle iron
- Cook to instructions
- Enjoy with whatever toppings you like!
Posts
