Classic Belgian Waffles
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in Waffles: Breakfast, Dinner, Dessert
These waffles are Brussels-style, with deep pockets, a crisp exterior, and delightful texture that is both airy and slightly chewy.
- Servings 4 Belgian-style 18-cm (7-inch) waffles
Ingredients
For the waffle batter:
- 240 grams (2 cups) unbleached all-purpose flour
- 7.5 ml (1 1/2 teaspoons) instant yeast
- 3.6 ml (3/4 teaspoon) salt
- 375 ml (1 1/2 cups) lukewarm milk
- 85 grams (6 tablespoons) unsalted butter, melted
- 39-57 grams (2-3 tablespoons) maple syrup
- 5 ml (1 teaspoon) vanilla extract
- 2 large eggs, beaten
To cook and serve the waffles:
- 45 ml (3 tablespoons) melted butter or nonstick vegetable oil spray as needed
- Confectioners' sugar, for dusting
- Whipped cream, optional
- Strawberries, sliced, optional
Preparation
- For the waffle batter: In a mixing bowl, stir together the flour, yeast, and salt. Add the milk, melted butter, maple syrup, and vanilla; stir well. Add the eggs and whisk until blended; the mixture does not have to be perfectly smooth. Cover and allow to rest at room temperature for 1 hour; the batter will bubble and grow. The batter may then be used or refrigerated overnight.
2. To cook and serve the waffles: Preheat a standard 18 cm (7 inch) Belgian-style (deep pocket) waffle iron. Brush or spray with with butter or oil, and pour 158 to 177 ml (⅔ to ¾ cup) batter — or the amount recommended by the manufacturer — into the center of the iron. Close the lid and cook until the waffle is golden brown, about 5-6 minutes or as needed. Waffles may be held at 121°C (250°F) or set aside and re-crisped in a 177°C (350°F) oven or toaster oven.
3. Right before serving, dust the hot waffles generously with confectioners’ sugar. If desired, garnish with whipped cream and strawberries.
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Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at [email protected]
Courtesy photo
I made these waffles for the first time this morning and they were wonderful! I never thought of adding maple syrup INSIDE the batter! I was worried that the batter seemed thin,
Cpmared to my usual test kitchen recipe. But they were perfect. Crispy outside (after a wait in a 200 degree oven) and ethereal and airy inside. Dreamy! Thanks, Edward.