Belgian waffle recipe help
I just got a new waffle maker and am keen to whip up those delicious waffles you get from the stalls, with a big dollop of ice cream and chocolate sauce. There are so many different recipes I thought I'd come here and see if anyone could help.
1 1/2 cups Enriched Wheat Flour
1/2 cup finely ground corn flour (not corn meal)
1 ½ tsp baking soda
3 Tbsp malt powder
1 2/3 cups butter milk
2 Tbsp butter
¼ tsp salt
2 Tbsp sugar
Combine dry ingredients.
Beat egg yolks with fork, combine with butter, butter milk, sugar and salt.
Beat egg whites until stiff
Mix wet ingredients, except for beaten egg whites, into dry ingredients to form smooth batter. Fold egg whites into the batter.
Put ‘em in the waffle iron.
I prefer the stronger taste of yeast waffles and they can be started overnight and left to ferment.
2 c. milk
1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1/3 c. melted butter
1 tsp. salt
1 tsp. sugar
3 c. sifted flour
2 eggs, beaten
1/2 tsp. baking soda
Scald milk; cool to lukewarm. Put water in large bowl, sprinkle in yeast. Stir until dissolved. Add milk, butter, salt, sugar and flour; mix thoroughly with rotary beater until batter is smooth. Cover and let stand at room temperature overnight. When ready to bake, add eggs and baking soda; beat well. Cook on waffle iron. These waffles have a biscuit like taste. They are good served with warm cherry sauce for a company breakfast or brunch. Be sure to use a really big container for they rise high overnight.
If you prefer a crisper waffle like I do, remove 1 Tbl of the butter. I also add 1 TSP of vanilla and 1 Tsp combined of cinnamon and other spices( allspice and nutmeg)
I too like yeast-raised belgian waffles. I have a deeply grooved, non-flip model (Rival, I think) that turns out great waffles. I don't have the recipe at my fingertips, but it involves a small amount of yeast, flour, milk, butter, eggs, and a touch of sugar & vanilla (no baking soda, though). It does require an overnight refrigerator rise.
The immortal Fannie Farmer yeast-raised waffle recipe is the gold standard for waffles. I've annotated it below with Cook's Illustrated's changes thereto for your consideration)
(make 6 waffles in a Waring Pro Belgian waffle iron, roughly 360 calories each)
[CI recipe uses ¾ cup less liquid, so probably only 5 waffles, more like 425 cal/each]
The night before:
1/2 cup warm water (90-110F; too hot will kill the yeast) [CI omits]
1 package active dry yeast [CI uses 1.5 teaspoons instant/rapid rise yeast]
2 cups warm milk [CI uses 1.75 cups of any kind of milk and melts the butter below in it then cools somewhat before gradually adding to dry ingredients]
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon salt
1 teaspoon sugar [CI uses 1 tablespoon]
2 cups (10 oz) all-purpose flour (dip-and-sweep method, not spoon method)
The morning of cooking [CI says it can be added the night before if you raise in the frig rather than the counter]:
2 large eggs, beaten [CI adds 1 teaspoon vanilla extract]
1/4 teaspoon baking soda (not baking powder) [CI says it’s unnecessary if you raise in the frig rather than the counter]
Put the water in a large mixing bowl and sprinkle the yeast over it. Stir with a wooden spoon to dissolve and let stand to proof for about 5 minutes.
Meanwhile, warm up the milk (I use the microwave) and melt the butter (ditto). Then, add the milk, butter, salt, sugar and flour to the yeasty water. Mix/beat until smooth and fully blended.
Cover the bowl (I use the self-sealing plastic wrap) and let stand overnight at room temperature. (I put the light on in the oven and stick it in there, to avoid drafts and to keep a bit warm – the light gives off a bit of warmth in that contained environment.) [CI raises for 12-24 hours in the frig]
The next morning, add the beaten eggs and baking soda and stir until it is thoroughly mixed.
Preheat the oven to 200F, and warm the dining plates. Waffles may also be kept warm in the oven, but don’t stack them. They can also be frozen individually and reheated in a toaster oven.
Use per the directions for the waffle iron. For the Waring Pro, each measure of waffle batter is 5 fluid oz. Using the darkest setting will provide the right texture for these crisp-tender waffles (lower settings leave them flimsy like pancakes). The batter will keep refrigerated for a few days.
Recommended toppings: warm maple or fruit syrup or jams (warm them in the microwave; consider adding maple syrup and cinnamon sugar. Small berries, too.
While I agree that a "flip over" waffle maker is preferred for Belgian waffles, I think you can get a pretty good result using a stationary waffle maker as long as its pattern is molded deep enough to allow for expansion. Some Belgian waffle baking equipment have very shallow plates and don't perform very well.
Try this one:
Preheat your waffle baker.
Combine a cup of flour, 2 teaspoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon of baking soda in a large bowl. In another bowl, combine the yolk of an egg, about a cup of sour cream, 1/2 cup of milk, and 3 tablespoons of melted butter. Add these wet ingredients to the dry ingredients and mix it all into a smooth batter but - be careful not to over mix it. When it's smooth and well combined you can stop mixing. Beat the white of the egg from which you procurred the yolk until it's stiff, then fold it gently into the batter.
You can take it to the waffle baker now ... enjoy