Belgium Waffles

Posted on by DVarb

To be honest, I am not sure whether this recipe is true to the Belgium waffles in Belgium, but I tried several recipes and didn’t like them at all, so I created my own. 🙂

Usually I am left with 2-3 waffles, so I simply put them in a ziplock between parchment paper and freeze them. To unfreeze, simply take one piece out, put it in the toaster and toast it as a bread slice. It is nice and crispy again!

Belgium Waffles

  • Servings: 8 waffles 20 cm in diameter
  • Difficulty: Easy
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belgium waffel with vanilla ice cream and chocolate

Ingredients

  • 2 eggs
  • 3,5 cups flour
  • 3 cups milk
  • 1 cup lukewarm water
  • 3/4 melted butter
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1 tsp citric acid powder
  • 1 tsp vanilla extract
  • pinch of salt
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Directions

Start your waffle grill, so that it gets really hot by the time you are ready with the waffle batter.

Waffle batter

  1. Beat the eggs with the sugar.
  2. Add the milk and the melted butter.
  3. Add the vanilla.
  4. In a separate bowl add the baking soda and the citric acid to the flour and mix well.

Then add this dry mixture to the egg mixture and mix until well incorporated. The mixture will start to create small bubbles and this is what we want, so that our Belgium waffles become fluffy inside.

Waffle batter is ready!

Baking your waffles

  1. Your waffle grill (maker) should be really hot and ready by now. Make sure you follow the manufacturer’s instructions on how to bake your waffles!
  2. The secret to a nice and crisp waffle on the outside is a really hot grill you pour the batter on, so take the necessary time to let it heat to the temperature the manufacturer recommends.
  3. I use a simple Belgium waffle maker by Black and Decker.
  4. My waffle maker has a light to indicate when it’ s hot enough, so when it turns down, I pour about 1 1/4 cup of the batter. The actual quantity for you will depend on your waffle maker, so read and follow the manufacturers instructions or simply try – if you pour too little, the waffle form will not be complete, if you pour too much, it will flow outside the waffle maker and you will have to clean up a little mess.
  5. My waffle bakes for about 3 min, but I like to keep it a bit longer to make it really crispy and dark golden. After I take the waffle off the maker, I let it cool on a rack and close the maker to heat up again before pouring the next portion of batter . Then I repeat – pour batter, let bake, take out and let cool, let the waffle maker heat on its own before the next waffle and so on.

Serve directly while the waffles are hot with maple syrup or ice-cream or simply with your choice of jam. I love them plain as well.

As they cool they will loose some of the crispiness.

 

 

 

 

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