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Tuesday, February 8, 2011

All I've Got Today Are Waffles, Folks.

Anyone ever made Belgian waffles?  Me neither, and it's not like you just throw together the batter and cook it like you're making pancakes.  It's a whole situation involving yeast and sitting time and multiple uses of the mixer (i.e. multiple cleanings of said mixer).  However, in keeping up with trying to get things done that we won't be doing when the baby comes, Belgian Waffle Morning arrived and man are these things delicious.  First of all, you have to own a Belgian Waffle maker.  I guess you could probably use a regular waffle iron and just make sure you leave the waffles in the iron long enough to get them crispy, but I can't vouch.  I found a recipe on Food & Wine where you only have to let the batter set for 20 minutes (most make you wait 1-2 hours), so that's the one we went with.  Here it is with a few of my notes thrown in (please excuse all the weird sizes and fonts):

Classic Belgian Waffles

Total Time: 1 hour

Makes: 4-6 waffles (depending on your waffle iron)

Classic Belgian Waffles


1 1/2 teaspoons active dry yeast
1 cup warm water
3 cups all-purpose flour
1/2 teaspoon salt
1 cup whole milk
1 stick unsalted butter, melted
2 large eggs, separated
1/2 teaspoon pure vanilla extract (we used the good stuff -thanks, Emily!- which I'd highly recommend for this recipe because that watered down stuff just ain't gonna cut it here- you really want to taste the vanilla)
Confectioners' sugar, for dusting
      Garnishes can include fudge sauce, fruit, syrup, butter, etc. 


  • In a small bowl, dissolve the yeast in the water (in school they tell you to do this with your hands, although I can't remember why so I didn't and the world didn't explode). In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.  

  • In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.
Ok, I admit it- I am not a "baker", nor do I pretend to be.  However, had I been paying enough attention in my baking classes while in culinary school, I might not have had to bust out the Official Baking Book to End All Other Baking Books in order to remind myself the different between soft, medium, and stiff peaks.  You'd think I'd have it through my thick skull how to create soft peaks at this point, but all of the meringues that I made in school would say, "Sorry, you broke too many of us and you are wrong."  So, out came The Book for a quick refresher course.

For the record, here is a soft peak:

Folding egg whites into the batter (do this very, very gently!)

  • Preheat the oven to 225°. Heat and grease a waffle iron. Pour 1 1/4 cups (our waffle maker tells us to use 3/4 cup so we got six waffles out of the whole deal instead of four) of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven (yeah right; or just eat them as each one comes off the iron). Repeat with the remaining batter. Dust the waffles with confectioners' sugar, top with your garnish of choice, and serve.

So there you have it: Pre-Baby Belgian Waffles.  We are trying to stuff our freezer with as many leftovers as we can these days so we don't have to eat frozen pizza every night when the baby comes.  These waffles are so filling that we only ate three and were able to freeze the remaining three (I never said that we're only filling the freezer with nutritious, vegan meals).  Speaking of, this is what I had for dinner the other night:

I'm pretty sure you can't get a better meal than three scoops of gelato... at Costco... in place of dinner, with like, vegetables and stuff.


  1. i've never seen someone make the PROCESS of cooking look so dang appetizing... also i keep waiting for a certain baby to pop out of your oven! ;-)

  2. maybe you can make waffles for my sister in law- who just still can't believe i don't have a waffle make! flabergasting i know! ha ha. are you gonna have a valentine's baby?!!