Belgian Waffle Recipes
Tools You'll Need
waffle maker
measuring cup and spoons
whisk or hand mixer
small sauce pan
large mixing bowl and spoon
heat safe spatula
Belgian waffles were created for the 1964 World's
Fair in NY. They have a crispy outside and are soft and moist on the inside. Try
these waffles with your favorite syrup or a topping such as sliced fresh
strawberries and freshly whipped cream, Bananas, Ice cream, blueberries,
cherries, pecans... or all of the above.
Ingredients
1 1/2 cups water
2 1/4 teaspoons active dry yeast (one packet)
3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated (for 3 yolks and 1 egg white)
1/3 cup sugar
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 1/2 cups whole milk
Directions
Heat half of the water to lukewarm, 105°-110°F. Dissolve the yeast in the water
with a pinch of sugar; let stand for 5-10 minutes, until the mixture begins to
foam
Put the flour and salt into the large bowl; stir to blend and reserve. Add the
egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir
to blend. Add the remaining water, milk, melted butter, oil, and vanilla; stir
until the mixture is smooth. Stir the liquid mixture into the flour mixture and
beat until the mixture is smooth.
Beat the egg whites until stiff peaks form when removing the mixer. Fold the egg
whites gently into the Belgian waffle batter. Let the batter stand for 1 hour,
stirring every 15 minutes.
For best results, do not open the waffle maker during cooking of the Belgian
waffle recipe. Doing so will offset the timing mechanism.
Measure out enough batter for your waffle maker and pour into the preheated
waffle maker. Use a heat-proof spatula to spread the batter evenly over the
grids. Close lid and bake the Belgian waffle in the waffle maker until it
indicates the waffle is done; in professional waffle makers, this is usually
indicated by a light, a tone sounding, or both.
Remove waffle and repeat until all batter is used. Waffles may be kept warm in
an oven at low-heat (200°F). Place Belgian waffles on a cookie sheet on a rack
in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a
warm fruit syrup.
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Good Night Waffle Recipe
Most of the mixing for this Belgian waffle recipe is done the night before. In
the morning, just mix in the eggs, vanilla extract and a pinch of baking soda
while the waffle maker is heating. Leftover batter may be covered and kept in
the refrigerator for up to 3 days. Heat your waffle maker in the morning, stir
the batter and have a freshly-baked Belgian waffle for breakfast.
Ingredients
1/2 cup lukewarm (105°F) water
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast (1 yeast packet)
2 cups whole milk, warmed (about 105°F)
1/2 cup unsalted butter, melted and cooled
1 teaspoon salt
2 cups all-purpose flour
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/4 teaspoon baking soda
Directions
Preparing the Belgian waffle recipe before baking.
The night before, or at least 8 hours before baking, combine the warm water,
granulated sugar, and yeast. Let stand 10 minutes, until foamy. Stir in the warm
milk, melted butter, and salt. Beat in the flour until smooth (this may be done
using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on
the countertop - do not refrigerate.
For best results, do not open the waffle maker during cooking of the Belgian
waffle recipe. Doing so will offset the timing mechanism.
While the waffle maker is heating, stir the eggs, vanilla extract, and baking
soda into the batter.
Measure out enough batter for your waffle maker and pour into the preheated
waffle maker. Use a heat-proof spatula to spread the batter evenly over the
grids. Close lid and bake the Belgian waffle in the waffle maker until it
indicates the waffle is done; in professional waffle makers, this is usually
indicated by a light, a tone sounding, or both.
Remove waffle and repeat until the desired number of Belgian waffles has been
made. Cover remaining batter and place in the refrigerator for up to 3 days.
Waffles may be kept warm in an oven at low-heat (200°F). Place Belgian waffles
on a cookie sheet on a rack in the warm oven. Serve with whipped cream, fruit,
jam, powdered sugar, or a warm fruit syrup.
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Okay - you want something easy.....
Belgian Club Soda Waffles
2 c Biscuit mix
1 1/3 c Club soda
1 Egg
3 tb Oil
Mix well. Pour into Belgian waffler for an extra light waffle. Makes four
Belgian waffles.
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Belgian Waffle
2 1/4 c Flour
1 tb Baking powder
1/4 ts Salt
2 c Milk
1/2 c Egg substitute
2 ts Vanilla
1/2 c Whipped topping
6 c Chocolate fat-free frozen dessert
Sliced strawberries ---(optional)
Preheat waffle iron. In a medium bowl, combine flour, baking powder and salt.
stir in milk, egg and vanilla just until blended. Pour 3/4 cup batter into
waffle iron and bake according to manufacturers directions.
Remove waffle from waffle iron. Scoop 1/2 cup frozen dessert onto waffle and top
with 2 teaspoons whipped topping.
Add strawberries if desired. Repeat with remaining batter.
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Belgian Waffles
1 pk Yeast, dry
2 c Milk; lukewarm
4 Eggs; separated
1 ts Vanilla
2 1/2 c Flour, sifted
1/2 ts Salt
1/2 c Butter
1 tb Sugar
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast
mixture with vanilla. Sift together flour, sugar and salt; add to liquid
ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites
until stiff; carefully fold into the mixture. Let stand in a warm place about 45
minutes until mixture doubles in bulk. Use 7/8 cup mix per waffle.
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Belgium Waffles
2 c Pioneer Bicsuit Mix (no sub)
1 Egg
1/4 c Pecans-chopped (put aside)
10 oz Club soda
1 tb Corn oil
1. Blend in all ingredients, using a whip.
2. Pour into greased (sprayed with Pam) hot waffle iron.
3. Sprinkle Pecans over the poured batter.
4. Close lid, cook until golden brown.
5. Serve with butter and heated pancake syrup or serve with sweetened fresh or
frozen strawberries; top with whip cream.
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Microwave Waffles Divan
1 pk (3 oz) cream cheese
1 cn Cream of Chicken soup
Dash pepper
1 1/2 c Cooked broccoli flowerets
1/2 c Cubed cooked chicken
1/2 ts Dried dill
In 1 qt. casserole, microwave cream cheese on HIGH 30 seconds or until softened.
Stir in soup until smooth.
Add remaining ingredients. Microwave on HIGH 4 minutes; stir once during
heating.
Serve over waffles. Garnish with chopped tomatoes. Makes 4 servings.
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If you have to microwave....
Berrie Good Waffles (Whole Wheat Waffles)
1 c Wheat berries, (whole Berries)
1 c Edensoy Vanilla Soy Milk
2 tb Unsweetened applesauce
1 tb Egg substitute, (mixed with 6 TB water)
1/2 ts Salt, (optional)
4 ts Baking powder
1 tb Sugar
Blend berries and soy milk until smooth. Mix remaining ingredients, add to
blender and combine.
Makes about 3 cups.
Make 1 cup sized waffles.
Cook between 6 and 7 minutes on high. Cooking longer will add crispness, but can
burn.
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Best Ever Waffles
1/2 c All-purpose flour
1/2 c Whole wheat flour
1 tb Granulated sugar
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Salt
1 c Buttermilk -OR- 3/4 c Plain yogurt
-PLUS
1/4 c Water
1 lg Egg
2 tb Mild olive or vegetable oil
Oil for cooking
Food processor method: Put the flours, sugar, baking powder, baking soda,
cinnamon and salt into a food processor. Process briefly to mix. Add the
buttermilk, or yogurt and water, egg and oil. Turn the machine on-off (pulse) 3
or 4 times to make a smooth batter.
By hand method: Put the flours, sugar, baking powder, baking soda, cinnamon and
salt into a large bowl.
Stir to mix well.
Measure the buttermilk in a 2-cup glass measure. Add the egg and oil to the
measuring cup.
Beat with a fork or wire whisk to blend. Add to the flour mixture and stir to
form a smooth batter.
heat the waffle iron; grease it lightly. Pour in the appropriate amount of
batter and spread to the edges. Close and cook until the iron will open easily.
Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on a plate
and loosely covered to keep moist; waffles directly on the oven rack, uncovered,
to stay crisp. Makes 8 4" pancakes. Serves 4 (if you each eat two).
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Blue Corn Waffles
1 1/2 c Blue corn as used for Tortillas
3/4 c All-purpose flour
1 tb Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/2 c Buttermilk
2 lg Eggs, separated
6 tb Melted butter or margarine
-Butter
Maple syrup
In a bowl, mix cornmeal, flour, sugar, baking powder, soda and salt. In another
bowl, mix butter with egg yolks and 1/4 cup of melted butter. Pour liquids into
dry mixture, stirring to moisten well. Whip egg whites until they hold stiff
peaks; fold into batter. Bake in a preheated waffle iron set on medium high heat
or in an electric one set at medium high (375 degrees). Brush grids with melted
butter; half fill with batter, spreading slightly. Close iron; bake until waffle
is golden brown, 5 to 6 minutes. Serve hot with butter and syrup.
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Bohemian Apple Waffles
1 1/2 c Flour
1 tb Sugar
2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 Egg yolks
1 c Milk
1/4 c Cooking oil
1 c Apple, peeled -- chopped
2 Egg whites
Maple syrup
Butter or margarine
Fresh fruit -- optional
In a mixing bowl, combine flour ,sugar, baking powder, cinnamon and salt. In
another bowl, beat egg yolks slightly. Beat in milk and cooking oil. Add the egg
yolk mixture to the flour mixture all at once. Stir just until combined, but
still slightly limp. Stir in the chopped apple. In a small bowl, beat egg whites
until stiff peaks form ( Peaks will stand straight.) Gently fold beaten egg
whites into batter, leaving a few fluffs of egg white.
DO NOT OVER-MIX.
Pour some of the batter onto grids of a preheated lightly greased waffle baker.
Close lid quickly. Do not open during baking. Bake according to manufacturer's
directions.
When done, use a fork to lift waffle off grid. Serve with warm maple syrup
and butter. Top with fresh fruit, if you like.
