Homemade Belgian Waffles


See how the yeast works.  That’s what I’m talking about


The finished article…

These last couple of reviews have been mining a rich seam of all things Belgian, so on that theme we’ll once again hand over to my wife for her take on Belgian Waffles.  Yum…

Serves: 4


325ml milk, lukewarm
60g butter, melted plus extra for greasing.
2 -3 tablespoons maple syrup
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
260g bread flour 
1x 7g packet of dried baker’s yeast


  1. Combine all of the ingredients in a large bowl, making sure that the bowl is big enough – the mixture will increase in size as the yeast goes to work
  2. Stir to combine the ingredients.  It’s OK if the mixture isn’t perfectly smooth
  3. Cover the bowl with clingfilm, or as we do: use a cheap disposable plastic shower cap
  4. Let the mixture rest at room temperature for an hour – the mixture will begin to bubble as the yeast works
  5. After an hour the mixture is ready to use, or you can refrigerate it overnight to let the flavour develop and cook the waffles the following morning
  6. Now preheat your waffle iron. Spray with non-stick vegetable oil spray, or using a pastry brush, smear on melted butter and pour a ladle of 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 or until the waffle is golden brown and steam has stopped pouring out of the iron. Our iron takes about 5 to 6 minutes per waffle
  7. Serve immediately, or keep them warm in the oven

Serve with one or a combination of the following: maple syrup, fresh berries, fruit compote, hot chocolate ganache, whipped cream or ice cream…depending on the time of day and how decadent you are feeling.

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