This is one of the most popular recipes from my website, http://davidstable.com. I call them "Belgian-style" because real Belgian waffles are yeast based. This recipe is a lot easier. The yield will vary based on the size of your waffle iron.
Yield: 5 Servings Ready in 45 minutes
2 people trying soon
Verified by stevemur
|4 3/4 ouncesall purpose flour; about 1 cup|
|4 3/4 ounceswhole wheat flour; about 1 cup|
|1/2 teaspoonbaking soda|
|1 teaspoonbaking powder|
|1 teaspoonkosher salt|
|2 ouncesunsalted butter; melted|
|3 Eggs; beaten|
|2 cupsbuttermilk; room temperature|
|1 teaspoonvanilla extract; use a really good quality|
Belgian-Style Waffles Preparation
Pre-heat the oven to 200° F to keep the waffles warm until there all done.
In a large bowl, mix the first six (dry) ingredients of the waffles using a whisk or large fork. It’s important to mix well so that the leavening gets easily distributed. In a separate medium bowl, beat eggs well. Add the buttermilk, cooled butter, and vanilla and whisk until blended.
Pour the wet ingredients into the dry. Now comes the important part: Mix the wet and dry ingredients together just well enough to make a lumpy mix. It’s important not to over mix.
Let the mixture sit for about 5 minutes while the buttermilk and leavening work their magic. In the end, you will have a thick, airy batter.
Meanwhile warm up your waffle iron. You want it to get nice and hot before you start. Give the iron surface a quick spray of the vegetable oil.
Pour just enough batter to cover the waffle iron surface. (Again, the amount will depend on the area and thickness of your iron.) Cook until it is golden brown. Keep waffles in the oven up to 10 minutes.
Top with warm berry compote (see recipe link).
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