Saturday, October 9, 2010

Yeasted Belgian Waffles

Do you waffle much? I highly recommend it if you don't. I had these amazing waffles for my birthday breakfast this morning. They were so good. I savored each bite.
This is a great recipe for me because I can make the batter before I go to bed and then just heat up the waffle iron in the morning and cook them.
These waffles NEED to be made the night before so they can fully develop the rich, yeasty flavor.
I suggest doubling the recipe because five waffles just doesn't seem like enough.

1 1/2 cups milk
6 tablespoons butter
2 to 3 tablespoons maple syrup
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups All-Purpose Flour
1 1/2 teaspoons instant yeast

Heat the milk till it’s very hot. Place it in a large mixing bowl (you’ll need lots of room for expansion), and add the butter, maple syrup, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm. Add the eggs, flour, and yeast, stirring to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE it’s in a bowl large enough for it to at least double in size!)

Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

Yield: about five 7" round Belgian waffles.

Recipe from

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