aAn ancient celebratory food that still feels like a special occasion today, Belgian waffles are too often just a spongy mattress for a pile of whipped cream and syrup sauce. Maybe not, but on weekends and holidays, hot waffles are a tradition worth celebrating.
Preparation 15 minutes
holiday 1 hour or more
cooking 25 minutes
6 tablespoons melted butter (about 60g)
1 tablespoon of active dry yeast (10 g)
1 tablespoon soft light brown sugaror better
245g wheat flour
1 tablespoon cornmeal or dry polentaor 1 tablespoon extra flour
½ tsp salt
1 large eggbeaten
1 Push the batter firmly forward
If you plan to eat these for breakfast, I recommend making the dough the night before unless you wake up early. There is no way around this. Without it, this batter just makes pancakes (which are also delicious, but not waffles). You can buy an electric one, but I build mine with a simple stovetop model.
2 Add yeast to warm milk
Melt butter in skillet and set aside.
Warm the milk to approximately blood temperature, then stir in the yeast and a pinch of sugar and let stand until the surface of the milk is covered with small bubbles (if this does not happen, the milk is too hot or the yeast has died). in).
3 Mix dry ingredients
Meanwhile, if using flour, cornmeal or polenta, combine in a large bowl. (Polenta is optional, but adds extra crunch to the finished waffles. It’s commonly found in specialty stores in big supermarkets and food counters around the world. If not used, add 1 tablespoon of flour.) please).
Add salt and remaining sugar and whisk to combine.
4 Mix wet ingredients and add to dry ingredients
Combine buttermilk, melted butter, and eggs in a jug (if you can’t find buttermilk, use 240ml extra milk mixed with 1 tablespoon lemon juice or white vinegar).
When the yeast is ready, whisk the milk mix into the same jug and gently stir everything into the dry ingredients. Do not overmix. The waffles will harden.
5 Cover and let rest
Cover the bowl loosely with a tea towel or similar and let it sit at room temperature for about an hour or overnight (this can be done at room temperature or in the refrigerator). It’s delicious even if you cook it in the middle of the day.
6 Grease the waffle maker
Unless you have a spectator ready to eat the waffles as soon as possible, keep the oven low to keep the cooked waffles warm later.
Lightly grease a waffle iron and set it over medium-high heat (or on the manufacturer’s recommended setting if you’re using electricity). Make sure the iron is hot before adding fabric.
7 Cook your first waffle
Pour enough batter to cover the bottom of the waffle plate, spread it with a spatula, reduce the heat slightly and close the lid (again, if using an electric waffle maker, follow the manufacturer’s instructions). please give me). Cook until the underside is golden brown, about 45-60 seconds.
8 Flip over and bake the other side
Flip the waffle tin and cook for up to 4 minutes or until golden and crisp on the other side, as the other side is hot (you don’t need to do this with an electric maker). Serve at once or repeat with remaining batter while warm in the oven.
9 Serving Suggestions
For a simple compote to serve on top, place 500g of your chosen berries in a medium sized pot, add 3 tablespoons of fruit juice or water and 1 teaspoon of sugar or honey. Whisk until it collapses. Taste and add a pinch of sugar or sweet spices if desired.