Also known as Brussels waffles or Flemisch Waffles
Belgian waffles (recipe with yeast)
Recipe type: Breakfast, Dessert, Snack
Serves: 20 wafels
For an averge of 20 wafels you need
- 500 g|17 ½ oz |4 cups plain (all-purpose) flour
- 200 g|7 oz|1 cup butter
- 25 g (0.88 oz.) fresh yeast or one sachet (7g) instant dried yeast
- ½ litre|3/8 pints|2 cups milk
- ½ litre|3/8 pints|2 cups water
- 4 eggs
- 25 g|1oz|¼ cup caster (superfine) sugar
- 5 g of salt
- icing (confectioners) sugar, for dusting
- Heat the water until it's moderately warm and whisk in the eggs. Sift the flour over the mixture and whisk everything together. Whisk the salt and sugar into the batter.
- Heat the milk until lukewarm, dissolve the yeast in the milk and mix everything with the batter. Mix well until you become a fluffy batter.
- Put the butter over very low heat so it can slowly melt without browning, alternatively you can put it in the microwave at the lowest position for a short time. Once the butter is golden, mix it into the batter. Stir thoroughly. Whisk the batter with an electric food mixer until you get a smooth batter, put it in a warm place, away from possible drafts, and let it rise for at least half an hour. In that time, the dough will almost double in volume.
- Preheat the waffle iron until thoroughly hot, pour the batter with the help of a jug in the middle of the waffle iron (Because of the available fat in the batter, it is normally not necessary to grease in your waffle iron). Close the iron and flip it around immediatly. Let it bake for 3-4 minutes.
- Flip the iron around again and remove the waffle with a knife or long fork.
- Put it on a plate and dust with powder sugar.
Enjoy the waffles and remember to let us know how this recipe worked out for you, by rating it in the comments below.
And never forget … When you cook, Cook at your Leisure!
I have a question about the batter. Once it has risen, can you store it in the refrigerator for future use?..Or does it need to be used immediately?/
Although it’s possible to store the batter in your refrigerator for a couple of days, I wouldn’t recommend it.
The yeast in the recipe needs warmth so the batter can rise…
You need at least half an hour to let it rise, so if you want to make it a couple of hours in advance, you can!
Just let it rest (put a clean towel on top of the bowl) outside the refrigerator, it preserves for a long time.
On the website it mentions separating the yolks and whites yet the recipe doesn’t tell you to do that, are the waffles still going to turn out right?
This really depends on the recipe.
It’s correct that you would need to separate the yolks and whites, if this was a recipe without yeast.
But it’s not, it’s a recipe with yeast!
The yeast in the recipe will make sure that the waffles are airy and fluffy. So because of the yeast, you don’t need to whisk the whites separately. Instead you can make a waffle batter very quickly by simply mixing all the ingredients into a smooth batter.
Hopefully this answers your question?
Let me know how they turn out!
And remember … When you cook, Cook at your Leisure! 😉
If you’re like me and you salivate over waffle recipes on Friday afternoons and dream of biting into crispy, yet fluffy, goodness on Saturday morning then you’ve probably noticed how many waffle recipes call for buttermilk. I mean, who keeps buttermilk? What’s a guy to do? Luckily, there are some easy ways to make buttermilk at home so you can try out that great waffle recipe you found on this site or elsewhere (and if you find an awesome one, don’t be stingy, please share it!). Buttermilk is simply slightly soured milked, originally it was the leftover liquid after running the family butterchurn. Fortunately today, you don’t have to go through so much effort.