Monday, February 21, 2011


I am a real stickler when it comes to Belgian Waffles.  I don’t go for the pancake mix disguising itself as waffle batter or any of the standard waffle recipes out there.  To me, a true Belgian Waffle has to have yeast and usually requires you to split your eggs white/ yolks.  An authentic Belgian Waffle also has crunchy sugar bits in the batter with the use of parelsuiker, or “pearl sugar”, that are added to the batter right before cooking.  If you can get your hands on some parelsuiker I would highly recommend it (although it is not necessary).

Since these are yeast waffles, you need to plan accordingly.  The 45 min. rise time added to the prep and cooking time is enough to make any hungry family turn into an angry mob.  So, these are best served as a brunch or late breakfast (unless you get up before your family does). 

I obtained this recipe from the instruction book that accompanied the waffle iron I purchased in the early 90’s.  It has now become a staple in our home.  I guarantee, once you try a true yeasty Belgian Waffle…. you will never go back to the non-yeast recipes. Enjoy!

Belgian Waffles
1pkg dry yeast
2 cups warm water
4 eggs, separated
1 tsp. vanilla
2 ½ cups sifted flour
½ tsp salt
1 tbls sugar
½ cup melted butter

sprinkle yeast over warm water, stir to dissolve.
Beat egg yolks and add to yeast mix with vanilla.
Sift dry ingredients together, add to liquid.
Stir in melted butter and combine thoroughly.
Beat egg whites until stiff, carefully fold into batter.
Let mix stand in a warm place for 45 min. until it doubles in bulk.
Use ¾ -1 cup mix per waffle.

We always set up a waffles station with lots of sliced fruit, nuts, real maple syrup, whipped cream, etc.  

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