Belgian Waffles Take 2

Back in March, I made Belgian Waffles based on a recipe in the Joy of Cooking. At the time, I had also found a recipe on (what appears to be a defunct) blog called My Husband Cooks. I haven’t bothered to compare the recipes all that closely, but it sure seems that the JoC version uses a lot of butter (12 T!). So this recipe seems healthy in comparison. (Also, this recipe seems to use half the flour, so presumably this recipe doesn’t make as many waffles.)

BTW, the recipe on that site isn’t the greatest–the ingredients are out of order, and they forget to mention what to do with the egg yolks. So I’ve re-worked it here and converted some of the volumes to weights.

274 g flour (2 cups)
1 packet yeast
1/2 t salt
450 g milk, warmed to 110 degrees F. (1 3/4 cups. I used 2%.)
2 egg yolks
76 g sugar (1/4 cup)
3 T butter, melted
1 t vanilla extract
4 egg whites

To get started:
– warm the milk
– melt the butter and let cool slightly
– separate 4 eggs, discarding 2 yolks

In bowl #1, whisk together the flour, yeast, and salt. In bowl #2, whisk together the warmed milk, egg yolks, sugar, melted butter, and vanilla. In bowl #3 (do you like to clean up after breakfast?), beat the egg whites until stiff (I used a stand mixer, but whatever). Mix together the wet and the dry until barely combined, then fold in the egg whites.

Let this batter sit in a warm place for 1-3 hours. If you have more than 3 hours, let it ferment in the refrigerator, allowing to warm prior to use. I didn’t see much action after 1 hour, so I placed the bowl in a warm-ish oven for another hour, with good results. You should see significant increase in volume.

Make in a nice, hot waffle iron. This recipe made three 4×4 waffles in our waffle maker.

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