True Belgian Waffles Recipe
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 eggs, separated
- 1-1/2 cups milk
- 1 cup butter, melted
- 1 teaspoon vanilla extract
- Sliced fresh strawberries or syrup
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
- Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).
Reviews for True Belgian Waffles
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"For people who have issue with this recipe. The butter is not part of the mix. The butter is only used for cooking. If you added the butter to the recipe, then it will not turn out right. I've made this before and it turned out fine. I just put everything in my Vitamix and pause it couple of times. I freeze the extras and reheat in the toaster. It turns out fine, my son loves it!"
"I love these waffles, they are so addictive. They are also very bad for you on a regular basis.Let me be very clear, there is no such thing as a “Belgian Waffle” in Belgium. This is an Americanism for “Brussels Waffles”. The true, traditional, Brussels Waffles use yeast as a leavening agent, this recipe uses baking powder exclusively.In addition, this recipe differs in the following ways. Brussels Waffles are light and airy. This recipe uses a significant amount of butter which results in a much heavier waffle which sizzles as it cooks, browns more deeply, and come out of the iron rubbery and flexible, while they become crispy as they cool. The butter definitely creates a rich, addictive, melt in your mouth experience, but this is not authentic and is WAY too much saturated fat for a regular indulgence. This recipe uses a significant amount of sugar which results is a fairly sweet waffle, possibly overpoweringly so, depending on how you plan to top them. The authentic Brussels waffle uses very little sugar – often just enough to “feed” the yeast - and has a very neutral sweetness which does not overpower the toppings.Have all of your ingredients ready to go – butter melted, whites whipped – because as soon as you add the wet ingredients to the dry the baking powder is activated and the batter “congeals” rapidly, which will make it next to impossible to “fold” in the whites if you don’t do it immediately. The batter which is produced will have a much thicker consistency than your typical Brussels waffle. The batter refrigerates well and can be used on subsequent days without too much loss of quality.Just a note on flour: In my waffles I typically use a regular or blended pastry flour with 8% - 10% protein. As you increase protein the result will be less tender, and will also be much dryer if you don’t compensate with more moisture. All-purpose flour is around 11% and whole wheat is around 14%. Remember, when trying to replicate European recipes, they have very different flours in Europe because they have different wheat crops. In sensitive recipes this makes a huge difference.In summation, are these your authentic, light and airy, neutral sweet, Brussels waffle? Absolutely not! But they are a rich, buttery, melt in your mouth, treat for those that can tolerate the occasional indulgence. While I think they are less versatile than the authentic Brussels waffle because they express their own character, rather than presenting a more neutral palate as the foundation for a variety of toppings like their distant European ancestor, they certainly hold their own in our calorie loving American culture. What separates a good recipe from a bad one is often decided by the expectations of the baker, so hopefully this will help you decide if this one will meet your needs. This recipe does not fail, but it could fail to please.P.S. Although I’m American, I use weights and bakers percentages. Following is the roughly equivalent formula I use for the benefit of those across the pond:241g Flour (10%-11% protein)149g Sugar18g Baking powder2ea Eggs366g Milk226g Butter5ml Vanilla"
"I just made these and have had the real thing in Belgium. These need more sugar and more vanilla. Next time I will increase both. THey are too bland as they are. But the texture is about right. THey are also pretty dry, however I made them with wheat flour. The kind of flour might make a difference, don't know."
"These are, by far, the best waffles I have ever made. They are so light and fluffy and sweet; you don't even need syrup. Definitely a keeper in my book!"
"Oops guess I didn't read right... butter is mentioned in the method. Seems like a lot of butter in 2 cups of flour. Will give it a try in the morning!"