Belgian Waffle
I am trying to duplicate the Belgian Waffles you get in many restaurants. I know that many of them use a commercial frozen product. I know that others use a commercial mix. I have purchased all the co...
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No one responded to the King Arthur recipe link. Here is the full recipe.
Belgian Yeast Waffles
This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture. But don’t worry, their flavor is so delightful they won’t spend much time on the serving plate!
You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich.
1-1/2 cups (12 ounces) milk
6 tablespoons (3 ounces) butter
2 to 3 tablespoons (2 ounces) maple syrup
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached 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. It took us about 6 minutes, using our waffle iron here. 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.
These are the best waffles I have ever tasted. If you don’t try them, you’ll never know.
Wil
Belgian Yeast Waffles
This classic yeasted waffle recipe produces waffles that are wonderfully crisp outside, and creamy-smooth and moist inside. Even when cooling, they retain their wonderful texture. But don’t worry, their flavor is so delightful they won’t spend much time on the serving plate!
You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich.
1-1/2 cups (12 ounces) milk
6 tablespoons (3 ounces) butter
2 to 3 tablespoons (2 ounces) maple syrup
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached 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. It took us about 6 minutes, using our waffle iron here. 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.
These are the best waffles I have ever tasted. If you don’t try them, you’ll never know.
Wil
