I have always thought of waffles, especially Belgian Waffles, as merely a device to eat the toppings without looking like you were having just strawberries with chocolate syrup and whipped cream. Seeing Maggie’s post, I may have to re-think that. Here’s Maggie…
I am not sure what got into me, but the morning after Thanksgiving, which required a full two days of cooking for me, I decided to try my hand at homemade Belgian Waffles.
Now, please understand I have been to Belgium many times, and there is nothing like an authentic Belgian Waffle. What we get in restaurants here is simply not the same food. Not even close. Each time you walk on the streets, the smell of waffles, sugar and vanilla waft about. Soooooo goooooood.
Belgium waffles are so amazing that I no longer even bother ordering them unless I am in Belgium. Waffles are sold on the streets there like we sell pretzels or hot dogs in NYC. They are served in waxed paper sleeves, or sometimes little cardboard trays if you opt to ruin them with toppings- typically chocolate sauce or strawberry topping. (They don’t use maple syrup) I prefer just the plain waffle, piping hot from the iron. They have a crisp, caramelized outer shell- just enough to be barely a crust- then fluffy, light waffley goodness inside.
I was sorta crazy to try this at home, but what the heck. I trolled for recipes, and settled on this one below from Taste of Home. Bobby Flay and Emeril Lagassi’s versions were nearly identical, so I went with this one. After the first waffle I tasted it, then adjusted the recipe to add more sugar and more vanilla. YAY! Much better!
Still not the perfection of picking one up on the streets in Antwerp or Brussels, but a really good home version. Yum. And if you choose to slather them with chocolate sauce or fruit, go ahead. I’ll have mine plain.
Belgian Waffles
What you need:
- 2 cups flour
- 1 cup sugar
- 3 ½ tsp baking powder
- 2 eggs, separated
- 1 ½ cups milk
- 1 cup butter, melted
- 2 tsp pure vanilla extract
What you do:
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).
Rantings of an Amateur Chef 
Clan Paleovirtus used to live in Brussels – the central underground stations smelled of waffles with a subtle hint of train…
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Forgot the eggs!!! 2 eggs, separated!
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Great recipe!! And I love that these can be made in a regular waffle iron. I bet my grandchildren (and their parents) will love these. I’m going to print the recipe and bring it with me next time we’re together!!
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Maggie – can you please do an ‘edit’ and add the two eggs. I just pinned the recipe and people may not read the comments to learn that the recipe takes two eggs – thanks honey. I love your recipes !!
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Updated to add the 2 eggs
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I love Belgian waffles more than any other breakfast food! Thanks for sharing the recipe. The photo is making my mouth water!
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Thanks, Cecile! I love your comments! They always make my Mondays! Happy Holidays!
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I lived in Belgium for two years as a child and I have never ever tasted a waffle like the ones we used to eat. I have never been able to put my finger on what made them special, it might have been a touch of nutmeg or cinnamon or clove but they were totally different, hot or cold. The sugar coatings, not granulated sugar but crystalline sugar with a touch of toffee-ness may have been the difference but until I can find that answer, any waffle that is called a Belgian waffle outside of Belgium is a lot of waffle.
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bgooze I totally agree. I think it is the vanilla (a LOT of it) and the crystalline sugar. That caramelized coating… can’t quite get it. I don’t think home waffle irons get hot enough, and the heat is uneven. The commercial irons are so much better. American waffles are too bready- the stiffened egg whites in this recipe get the texture right. But I think it is like Tuscan food… just never quite the same away from the region.
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