Saturday, September 8, 2012

Belgian-Style Yeast Waffles

I finally decided to try making Belgian waffles with yeast.  I had never tried it before but I figured it was about time.  This is a classic yeasted waffle recipe from King Arthur Flour's website.  These waffles turned out great.  Everyone enjoyed them.  I will definitely make them again.

Belgian-Style Yeast Waffles

1-1/2 cups lukewarm milk (Buttermilk)
6 tablespoons butter, melted
2 to 3 tablespoons maple syrup, optional
3/4 tablespoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups King Arthur Unbleached All-Purpose Flour
1-1/2 teaspoons instant yeast


1.  Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.

2.  Stir to combine; it's OK if the mixture isn't perfectly smooth.

3.  Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble.  You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.

4.  Preheat your waffle iron.  Spray with non-stick cooking spray, and pour 2/3 to 3/4 cup 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, until the waffle is golden brown.

5.  Serve immediately, or keep warm in a 200 degree F oven.  Serve with berries and whipped cream, if desired.

Yield:  about 4 Belgian-style (deep-pocket) 7" round waffles.


The Creative Cook