If you’re looking for a recipe that makes Belgian waffles (the kind you top with fruit and cream), I found one. Not only did these turn out soft and light, they’re made with half whole wheat flour, so you can pretend that you’re having a healthy, whole-grain breakfast.
The recipe comes from Alton Brown and could not be simpler. You don’t need to whip the whites separately, nor do you need let it rise overnight. Just mix the dry and wet ingredients separately, then together, and let it sit while you preheat the waffle iron.
I don’t have a Belgian waffle iron (the round kind with thick holes), just the standard rectangular one. My yield was twelve, rectangular four-inch waffles. Will make this again, since my son asks for pancakes or waffles every weekend!
Leave a comment