Top-ranked recipe named "Classic Belgian Waffles"
The lightest and fluffiest Belgian Waffles. Perfect to halve if you're not feeding a small army.
"Sherri, what a great recipe. I followed the exact instructions, however, I did scald the milk and let cool to lukewarm before using, and the results were wonderful! The waffles were delicious and all that Belgian waffles should be...crisp, tender, not too sweet, and really tasty! Perfect for a weekend breakfasts."
Please follow the directions carefully!
Heat 1/2 of the water to lukewarm, 105-110 degree F. Dissolve the yeast in the water with a pinch of the sugar from the recipe. Stir a bit. Let stand 5 to 10 minutes, until the mixture starts to foam.
Put the flour and salt into a large bowl; stir to blend and set aside. Add the 3 egg yolks and one egg white to the yeast mixture. (Be sure to reserve 3 egg whites for later) Stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla to the yeast mixture and stir until smooth. Now stir the liquid mixture into the reserved flour mixture and beat until the mixture is smooth.
Whip your egg whites until stiff peaks form. If you have a solid copper bowl, use that. Making sure that your bowl is clean and that your egg whites have set for 20 minutes before beating is all that is necessary to ensure to best whipped egg whites if using a solid copper bowl. If you don''t have a copper bowl, use a very clean bowl that is chilled. Have your beaters or whisk chilled, and your eggs at room temperature. You may want to add a little cream of tartar for stability. Start beating slowly and increase speed. Stiff peaks will stand up when the beaters or whisk is lifted. Use your egg whites immediately when they are finished. Carefully fold them into the other mixture. Now your batter will need to sit for one hour, stirring every 15 minutes. Please note that this batter grows! Use a very large bowl, and be sure to stir, or you may have an major mess on your hands. After an hour your batter is ready. I believe you need a Belgian Waffle maker to really appreciate how great these are. Try them with strawberries and whipped cream. Even frozen yogurt and chocolate sauce is very good.
The absolute lightest, fluffiest Begian Waffles I have found. Plan on spending a couple of hours making them and a couple of days eating them. Just be sure to stir the batter often. For 6 peple this recipe is fine to half. Great with strawberries, icecream, or plain old maple syrup.
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sgrishka 3 years agoFirstly, this is a wonderful version of Belgian waffles! They are light, crisp and flavorful. My family loves them, we make them often and we've never been disappointed. Secondly, the ingredients for this recipe appear correctly on the BigOven web site and desktop application. If you are having trouble viewing the ingredients from one of the new mobile apps then you should contact BigOven support with your issue. Posting a poor recipe review for a software issue is not fair to the recipe poster who has nothing to do with technical issues. Thirdly, Sherri, the red and black dots ahead of each ingredient line indicates whether the ingredient is tied to the nutritional information. Red dots are tied while black dots are not. Simply click on the black dot to go to the nutritional screen for that ingredient line, make the appropriate selections and update to link the ingredient. I took the liberty of updating the missing nutritional links for the flour and milk on this recipe. You can click on any dot, red or black, to review or change any nutritional link you deem necessary. Lastly, thanks for all your great recipes!
Sherri 3 years agoI've seen some reviews where folks are having trouble seeing the ingredients. I'm not sure what's going on with that but when I look at the list of ingredients I notice a black dot instead of a red dot beside the flour and the milk. Why? I have no idea but perhaps that has something to do with why certain items may be missing. For the flour the amount is 3 Cups, sifted. The other black dot is beside the milk, which is 1 1/2 Cups of whole milk. I posted this recipe and have been making it for years. It does take a bit more effort than using a pancake mix for instance, but if getting out the prized Belgian Waffle maker why not make some exceptional Belgian Waffles?!
davecorning 3 years agoCreated a login and still no amounts
ellistucker 3 years agoTerrific, great tasting waffles!
Tekay0204 3 years agoYou have to create a log in to see the full recipe - answering the question about the amount of flour to use. Giving it 3 stars for now. My batch didn't create fluffy waffles, as I was expecting. Maybe that isq not the intent. I know I didn't kill the yeast. Saw bubbles in the batter. Like that is low in calories. Will try recipe again.
Artshare4 3 years agoI want to try making these - but 'how much' flour do I use?
Micgabr 3 years agoAs a native Belgian I have to admit that this gets very close to the waffles we make in Belgium. Put some ice cream on it...great, or whipped cream with strawberries on top.
sgrishka 6 years agoSherri, what a great recipe. I followed the exact instructions, however, I did scald the milk and let cool to lukewarm before using, and the results were wonderful! The waffles were delicious and all that Belgian waffles should be...crisp, tender, not too sweet, and really tasty! Perfect for a weekend breakfasts.
Sherri 10 years agoThe absolute lightest, fluffiest Begian Waffles I have found. Plan on spending a couple of hours making them and a couple of days eating them. Just be sure to stir the batter often. For 6 peple this recipe is fine to half. Great with strawberries, icecream, or plain old maple syrup.