Let’s talk waffles, but not just the normal regular ones but the famously served Belgian waffles. The main reason why they are famous especially in American countries or Europe, is because of the leaven-er used. This means, the raising agent used is yeast in place of baking powder or bi-carbonate soda and you get a much lighter, fluffier and lets not forget the slight crunch to it and less cakey.

Take yourself as lucky if in a week you be eating Belgian waffles  whether its a homemade or bought version at least twice for breakfast, and if lunch or dinner is still waffles then you are basically having a time of your life.

Belgian waffles are known for their large square and deep pockets in both diameter and thickness that you can fill with butter, jam, or maple syrup, while regular waffles are thinner, and don’t often have the same yeasted batter and are dense in terms of texture.

Here is my version of the Belgian “Like” yeast waffles.

Prep time: 15 mins  Proof time: 1 hour  Cook time: 15 mins

Total time:  1 hour 30 mins

Yields: 10 waffles

 

 

MAIN INGREDIENTS:

  • 2 -1/2 cups of all purpose flour /Plain flour
  • 350 ml of warm milk
  • 2 eggs – at room temp { Separate – yolk + whites}
  • 1 teaspoon of vanilla extract
  • 85 g of vegetable cooking oil / melted un-salted butter
  • 2 -1/4 teaspoons of active dry yeast
  • 1/4 teaspoon of salt
  • 60 g of sugar

For garnish:

  • Fresh blueberries
  • 1/2 teaspoon of lemon zest
  • 2 Tablespoons of natural yogurt – Bio Foods Kenya
  • 1 teaspoon of icing sugar

Important tools Used:

  • Waffle iron
  • wire rack – cooling
  • An electric hand mixer
  • spatula
  • Mixing bowls
  • Measuring cups /Spoons
  • Clear cling foil
  • Sieve
  • grater

INSTRUCTIONS:

Step 1: Activate the yeast

In a jar with the warm milk, add in the dry yeast with a Tablespoon of sugar. Mix them together and set it aside for 10 mins.

Step 2: Mix the dry ingredients

In a large bowl with the flour , add in the salt and part of the remaining sugar. Mix them well and set aside.

Step 3: Mix the wet ingredients

In a separate bowl, mix all the dry ingredients together ie:  the yolks + yeast mixture + vegetable oil and set them aside.

Step 4: Prep the meringue

Take the egg whites and whisk them together until they get frothy and bubbly. While mixing gradually add in the remaining sugar until you get stiff peaks, or if you turn the bowl upside down the meringue doesn’t fall or move – that is how to know its’ ready.

Step 5: Mix both the dry and wet together.

Into the dry ingredients bowl, make a well at the center, add a 1/3 of the wet ingredients , and using the folding method, fold the two together. Take a 1/3 of the meringue mixture and add it to the dry and mix using the same folding Technic. Keep alternating from the yeast mixture and the meringue until  you get a slightly smooth batter.

Step 6: 1st proofing  = 1 hour

Cover the bowl with a clear cling foil and place it in a warm area for it to double in size. This will take a hour.

Step 7: Preheat – waffle iron + cooling wire rack

Apply some vegetable oil to your waffle iron once its already heated up or even after, and pour a half cup of the batter onto each side, close it and let it cook for 3 to 5 mins per batch. Once each batch cooks and comes out golden brown, while removing them from the iron, remove them using a wooden spoon NOT anything metal. It’s important to place the cooked waffles on a wire rack to help them cool off on both sides as compared to placing them on a plate. This is to prevent one side from being soggy.

Step 8: Garnish to your preference 

I decide to add some plain yogurt, a drizzle of honey, fresh blueberries, zest of lemon and sprinkled a generous amount of icing sugar.

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Things to consider:

Folding method

This is very important especially in step 5. The technique of mixing the meringue to the dry ingredients is to allow air into the mixture with in term will guide the waffles be fluffier and less cakey or dense. How? – By Scooping the mixture using a spatula from the sides while turning the bowl with the other hand and bringing the mixture back to the center and smearing it on the side of the bowl towards you and repeating the steps until you get the perfect consistency.

Storage

Place the remainder into a zip lock bag and pop them into the freezer. Next morning, warm them in the microwave for 30 sec and they are ready.

Cooling after cooking

Instead of placing them hot on a plate, place them on a wire rack. This will help the air circulation on both sides, and avoid one side from being soggy.

Time line while cooking

Every waffle comes with a manufacture instruction, and the time line while cooling the waffles varies with each machine. Mine can be 3 mins and its’ ready, your can be 5 to 8 mins.

Temperature before cooking

This is very important, your waffle iron has to be very hot before you place the batter on it. Most irons come with a red and green light. Once its hot enough, the light green should be off and when you open the iron, there should be lots of steam coming off.

Quantity

Don’t put too much batter on the hot iron, since it will end up spilling over and that’s a waste or putting a small amount – that will end up over cooking the bottom and under cooking the top. Using a measuring 1/2 to 3/4 cup depending on your machine size, that should be enough. Let the video above guide you.

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With all these information now, tell me how would you garnish your waffles?

Leave a comment below.

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As always, thank you for making time to check out the new recipes + videos every Monday’s and Friday’s. Make sure to subscribe to both the blog and YouTube channel , comment, like and share with family and friends.

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Acres and Acres of love

TD.

 

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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