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Belgian Waffles

Belgian Waffle

Belgian Waffles are made with yeast and the batter is fermented at room temperature over night.  This allows the yeast to extract flavour from the flour and makes for an easy morning breakfast, with only a few more ingredients to add.  With a non-stick waffle baker, cleanup is a breeze and it takes only a few minutes to heat the appliance.

The KitchenAid waffle maker is a restaurant-quality appliance; the Cuisinart baker is more affordable and perfect for the home kitchen.  You can plug it in at the diningroom or breakfast table and serve as you bake!

Waffles are sometimes served for dessert, but always make a sumptuous snack. . . .

½ cup whey or water

2 cups kefir or buttermilk

1 tsp instant yeast

1 – 3 tsp sugar, optional

2 cups all-purpose flour

½ cup butter, melted

2 large eggs

2 tsp vanilla extract

¼ tsp baking soda

½ tsp salt

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Preferment:

Warm whey and kefir or water and buttermilk with butter at medium heat in microwave for approximately 3 minutes.  Warm just enough to melt the butter without killing the bacterial culture.

Stir in the sugar and yeast.  Cover and rest at room temperature over night on the kitchen counter.

Belgian Waffle with Cantaloupe

Batter:

Preheat waffle baker.  Beat eggs and add to preferment along with vanilla, baking soda, and salt. Adding a teaspoon or so of arrowroot powder or cornstarch will prevent spillage.

Lightly oil inside the waffle maker and measure batter according to manufacturers instructions.  To avoid spillage, allow batter to bake for a couple of minutes before rotating.  In the Cuisinart baker, a setting of 5 will result in deeply browned waffles.

For toppings, butter and maple syrup is traditional, but Apple Butter is delicious and goes well with vanilla yoghurt. Whipped cream is luscious, or even ice cream, and works well with Blueberry Sauce or Peach Sauce. If you combine sour cream with a little vanilla and honey, it can be drizzled over the fruit topping.

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