SNOW FLURRY BELGIAN WAFFLES W/ MAPLE NUT SCHMEAR
Steps:
- Directions: 1. Bloom the spices in butter**: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes. 2. Combine the flour, salt, sugar, baking soda. 3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients. 4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine. 5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed. 6. To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.*** Notes: * The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes. **If you prefer a quicker breakfast, you can melt and cool the butter plain instead of browning it and blooming the spices in it - but doing so does add flavor. If you do skip the spice blooming, simply add the spices to the dry ingredients in step 2. Add your plain melted, cooled butter instead of the spiced butter in step 3.
OVERNIGHT BELGIAN WAFFLES
I've always loved those big, thick, crisp waffles that you buy from street carts in Brussels. I tried to make them for years, but sadly, mine always came out thin and soggy. I finally decided to tackle the problem, and I came up with these delicious yeasty Belgian waffles. You make them almost entirely the night before, so all you have to do in the morning is stir in some eggs and heat up the waffle iron. (You'll need a special Belgian waffle maker, but these are so good, they're worth having the extra piece of equipment around.) Because this batter rises overnight, the waffles are incredibly light and flavorful. I like to serve them piled high with sliced bananas, sprinkled with toasted coconut and drizzled with warm maple syrup.
Provided by Ina Garten
Time 8h40m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (? to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
- Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all of the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
- Make-Ahead Plan
- Prepare the batter the night before. Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature. Reheat for 10 minutes in a 350 degrees F oven, turning once.
OVERNIGHT BELGIAN WAFFLES
Provided by Ina Garten
Categories main-dish
Time 8h35m
Yield 10 to 12 large waffles
Number Of Ingredients 12
Steps:
- The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand enormously). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Stir in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
- The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter. Beat the eggs together with the baking soda and whisk them into the batter until combined. Pour just enough of the batter onto the hot waffle iron to cover the grids (1/3 to 1/2 cup each, depending on your waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown. Cut them apart with a small knife, if necessary, and remove them with a fork. Repeat the process until all the batter has been used. Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and creme fraiche and let everyone help themselves.
CLASSIC BELGIAN WAFFLES
If you think dairy-free waffles were the stuff of dreams, you will happy to know your dreams have come true!
Provided by So Delicious® Dairy Free
Categories Trusted Brands: Recipes and Tips So Delicious® Dairy Free
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium sized bowl mix together the flour, salt, and baking powder.
- In a separate, larger bowl mix together the maple syrup, apple sauce, non-dairy milk, and vanilla.
- Once the wet ingredients are well incorporated, add the dry ingredients and mix well until combined.
- Cook according to your waffle iron's directions. We cooked ours on medium heat for about 5 minutes.
Nutrition Facts : Calories 90 calories, Carbohydrate 18.5 g, Fat 1 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 359.8 mg, Sugar 3.2 g
FLUFFY BELGIAN WAFFLES
The perfect amount of batter for 3 fluffy waffles in my Belgian waffle maker.
Provided by LadyBeedough
Categories World Cuisine Recipes European Belgian
Time 15m
Yield 3
Number Of Ingredients 9
Steps:
- Spray a Belgian waffle iron with cooking spray and preheat according to manufacturer's instructions.
- Beat eggs with a whisk until fluffy. Beating slightly after each ingredient, first add milk, then oil, sugar, salt, baking powder, all-purpose flour, and finally whole wheat flour; do not overbeat.
- Pour 3/4 cup batter into the center of the hot waffle iron, spreading with a metal knife if necessary. Close the iron and bake until it stops steaming, 2 to 5 minutes, depending on your iron. Carefully remove cooked waffle with a fork and repeat with remaining batter.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 39.9 g, Cholesterol 130.5 mg, Fat 23.7 g, Fiber 3 g, Protein 11.8 g, SaturatedFat 5 g, Sodium 762.8 mg, Sugar 8.4 g
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.
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