Hey guys and welcome back to another recipe! Today we are going to be learning a very special waffle recipe. This belgain waffle recipe is one of my favorites and pretty much the only way I will make waffles at home!
When I was little my family would go to brunch every month at a resort in Fountain Hills, AZ. We would sit down in this great ballroom all dressed up in our Sunday brunch best at a huge round table and wait to be served. Our waiter would bring coffee for the adults and juice for the kids and then we would make our way over to the buffet that at the time due to how small I was seemed to stretch on for miles.
If they had a waffle bar, and they most certainly always did. That would be my first stop in the breakfast parade of food. Everyone else would head over to the savory choices of eggs, omelets, bacon and sausage. Not me, I be lined all the way across this ballroom, plate in hand for the delicious scent of Belgian waffles. I followed my nose like Remy in Ratatouille usually with my one or both of my parents chasing behind me.
Now this is how I remember my childhood. My mom, who I would bet money will read this post at some point will probably laugh and say all of this is in my head. But this is my blog so this is what we are going to go with. 🙂
The recipe I am going to share with you today is not as good as the waffle I had many years ago at that resort. I wish it was but it just is not because that chef probably spent years perfecting that recipe and probably still is. But that is what pastry and cooking is all about in the first place. No recipe, in my opinion should ever be “perfect”. Because life isn’t perfect and everything could always use improvement. But let me tell you this recipe is pretty damn close.
I got this recipe from a food blog I stumbled upon called Sally’s Baking Addiction which seems like a pretty awesome blog! I have included a link if you would like to take a look at her work. I do add a touch of lemon juice and lemon zest in my version of her recipe and am trying to figure out if increasing the sugar percentage would completely throw off the balance of the ingredients. Like I said everything is a work in progress, especially if you are baking at altitude like I am! I have made these waffles for my boyfriend as well as for a couple of my friends and they both loved them. Having tasted some original liege waffles I would like to figure out how to get my hands on some pearled sugar and see the difference in the two versions of the famous waffle!
Mise En Place
Also a little history behind these glorious waffles…..
- The Belgian Waffle was originally called the Brussels waffle but was changed when the treat was brought to the American market because the creators didn’t think it would be as widely accepted.
- You can find the original “liege” waffle in New York city at Wafels and Dinges- one of the original food trucks in the city.
- The waffle is never eaten with cutlery in Brussels and never with any toppings either!
- Other than waffles Belgium is also known for their crispy fries, hand crafted beer, and fine chocolates.
- The original “liege” waffle is made with pearled sugar and is doughier than cakey.
- The Belgian waffle was first introduced to the American public at the 1962 Worlds Fair in Seattle, Washington.
You can also try some awesome waffles in Denver as well at Waffle Up! Go take a look at their website! They used to have a brick and mortar shop on 3rd Ave. and Elati near downtown Denver but now they work out of their food truck.
Equipment used in the making of this recipe!
Direct link to Sally’s Recipe: My Favorite Buttermilk Waffles
Hope you enjoy!
- 1 3/4 Cup AP Flour
- 1 1/2 Tsps. Baking Powder
- 1 Tsp. Baking Soda
- 1/2 Tsp. salt
- 3 Large Eggs
- 1/2 Cup (115 g.) Unsalted Butter, melted and slightly cooled
- 1/3 Cup Granulated Sugar
- 1 3/4 Cups Buttermilk
- 1 Tsp. Vanilla Extract
- 1 Lemon juiced and grated
- Preheat waffle maker to whatever setting you choose. I usually leave my waffle maker between setting 4 and 5 but if you would like a crisper waffle you could also go higher. 2) Mise en place all ingredients and set aside. Measure butter, heat in microwave and let cool. Seperate egg whites and egg yolks and set aside. 3) Mix AP flour, baking powder, baking soda, salt and granulated sugar together. Mean while mix together all wet ingredients, including lemon juice. Begin whipping egg whites to semi stiff peaks. 4) Mix dry and wet ingredients together until just combined. It is okay if there are lumps in the batter. 5) Start folding in whipped egg whites until fully incorporated. Aka no white showing but stop just at that point. Lastly fold in lemon zest. 6) I use just over half a cup of batter per waffle but depending on your waffle maker use however much batter to cover about 3/4 of the waffle tray. Cook till fully baked and serve with butter and syrup!
*Updated on July 12th, 2019*