Belgian waffles are a type of waffle identified by their larger size, lighter batter and higher grid pattern which forms deep pockets. As opposed to a traditional waffle, the Belgian waffle attributes it height to the use of yeast batter instead of a pancake batter They are usually served with butter and maple syrup or with vanilla ice cream and fresh fruit as a dessert.

But; on the other hand, the way we eat them here in belgium, is topped with a nice ammount of icing sugar, or wipped cream, with some chocolate sauce and a scoop of vanille ice cream.

Extra tip:Always eat your waffles frechly baked, now you would think, well yeah.

But, if you made to much waffles, and you want to eat one the day after, you'll notice that they became soft.

I have something for you, Put the waffle for 30 seconds to 1 minute in the micro wave, let the waffle cool down a bit, and you have yourself a tasty crunchy waffle again.

The 8 Step Basic Belgium waffle recipe

The best way to make a Belgium waffle recipe is to use yeast. Yeast will make Belgian waffles fluffy, soft and yummy. You could also use baking powder or cake flour but you will get the best result with yeast. If you use yeast then eat them when they are done - they are not that good the next day.

Tools You'll Need to make waffles.

Ingredients:

• 3 1/4 cups (1 lb. — 500g) all purpose flour
• one sachet (7g) instant dried yeast
• 4 medium eggs
• whole milk (you can also add some sparkling mineral water and make them even fluffier)
• two sticks (1/2 lb. — 250g) butter
• vanilla sugar
• some salt

Yeast is where many North American attempts at the Brussels/Belgian waffle fall down: the yeast raising changes the chemistry of the batter, producing a tenderer crumb in the finished waffle than a baking-powder raising can. The yeast and the beaten egg whites which are folded into the batter work together to produce a light crisp waffle.

Directions for Basic Belgium waffle recipe:

1. Take a cup of milk and heat it until it is lukewarm then mix in your yeast. You can now leave the yeast standing for a while.

2. In the mean time – melt the butter, but stop as soon as it melts, don’t over heat it or even burn it – you will lose the taste.

3. Separate the egg yolks from the egg whites and beat the egg whites until you get snow.

4. Now take a big giant huge bowl and throw in all the flour, vanilla sugar (one sachet) and some salt. Make a hole in the middle of the flour and fill it with melted butter, dissolved yeast and egg yolk.

5. Mix while you are adding milk (and some mineral water if you want). You should mix it really well so there are no lumps. The question you might ask here is how dense should the dough be, how much milk? It should be thick, think pancakes and then make it a bit thicker.

6. Gently mix the beaten egg whites into the dough.

7. Leave the dough to rest and rise at room temperature for a while. How long? Until the volume of the dough doubles or even triples! We told you to take a really big bowl. If you are in a hurry then wait for 30 minutes to one hour, but if you can, make the waffle dough in the evening and leave it overnight.

8. Use the oil to grease the waffle iron (which should be very hot) so your waffles don't stick to it and pour the dough in it. Bake the until they turn golden brown.

Well now you'll know the secret, have fun, and enjoy.

steffer