LIEGE BELGIAN WAFFLES
Steps:
- Combine yeast, lukewarm milk and two table spoons of sugar into a bowl and let it sit for about 5 minutes, until bubbles appear.
- Combine the flour, reminder of sugar and salt in a separate bowl and make a well in the center. Pour the bubbly yeast mixture into the well and mix until combined. Into the mixture, add eggs, one at a time.
- Add melted butter and vanilla extract to the dough. The dough will turn out sticky. Let the dough sit for about an hour in a warm place or until it doubles in volume.
- Heat the waffle iron to a medium. Place a spoonful of the dough in the middle of a waffle iron and flatten it slightly.
- Cook waffles until they turn golden brown.
Nutrition Facts : Calories 341 kcal, Carbohydrate 34 g, Protein 5 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 99 mg, Sodium 301 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
THE BEST BELGIAN WAFFLES
These waffles are super crisp on the outside, light as a feather inside and so scrumptious! Avoid removing them from the waffle iron too soon; they should be a golden brown. Enjoy!
Provided by Marie
Categories Breakfast
Time 40m
Yield 6 waffles, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Oil the waffle maker.
- Sift the dry ingredients together in a large bowl.
- In separate bowl, separate egg whites and beat until stiff peaks form.
- In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
- Add to dry ingredients and mix well.
- Fold in egg whites.
- Cook in waffle iron on medium-high heat for around 5-10 minutes.
MOM'S BEST WAFFLES
My mom makes the best waffles and I thought I'd share the recipe with the world!
Provided by Love
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, stir together flour, baking powder, sugar and salt. Add milk, eggs and oil; mix well.
- Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Nutrition Facts : Calories 409.6 calories, Carbohydrate 60.3 g, Cholesterol 102.8 mg, Fat 12.3 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 3.5 g, Sodium 847.5 mg, Sugar 12.3 g
MOM'S BELGIAN WAFFLES
My mom's recipe for homemade Belgian waffles. They're delicious.
Provided by SouthernNerdMom
Categories World Cuisine Recipes European Belgian
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir flour, baking soda, and salt together in a large bowl. Whisk buttermilk, melted butter, and egg yolks together in a separate bowl. Pour buttermilk mixture into the flour mixture; stir to combine.
- Preheat a Belgian waffle iron according to manufacturer's instructions.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff; fold into the waffle batter.
- Pour batter into the center of the hot waffle iron and cook until golden brown, about 2 minutes per waffle or according to manufacturer's instructions.
Nutrition Facts : Calories 414 calories, Carbohydrate 53.8 g, Cholesterol 128.4 mg, Fat 15.7 g, Fiber 1.7 g, Protein 13.8 g, SaturatedFat 8.8 g, Sodium 851.9 mg, Sugar 6.2 g
BELGIAN WAFFLES
Provided by Tyler Florence
Time 30m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, prepare your favorite waffle mix according to package directions.
- Preheat waffle iron according to manufacturer's guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup.
- In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles.
- Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken.
- Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use.
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