Belgian waffles are a beloved breakfast treat enjoyed around the world. Originating in Belgium, there are two primary types of Belgian waffles: Brussels-style and Liege-style.
The History of Belgian Waffles
Belgian waffles were first introduced in the 18th century as a variation of the traditional brioche bread. They quickly became popular in Europe, and as they made their way to North America, Belgian waffles gained even more popularity, especially after being showcased at the 1964 World's Fair in New York.
Brussels-Style Belgian Waffles
Brussels-style Belgian waffles are what most people in North America are familiar with. They have a rectangular shape and are made with a batter that includes yeast, giving them a light, airy texture. They're crispy on the outside and fluffy on the inside, with deep pockets that are perfect for holding syrup, whipped cream, or fruit. The batter is typically made with a combination of flour, eggs, milk, butter, sugar, and yeast.
Easy Belgian Brussels Waffle Recipe
Learn how to make perfect Belgian waffles with this simple recipe for crispy, light and fluffy waffles every time! Keep in mind that this recipe only makes 2-3 Belgian-style waffles, so if you want to make 4-6, you will need to double the waffle recipe.
Ingredients:
1 cup of Flour
4 teaspoons of Sugar
1/2 teaspoons Salt (Video says 1 teaspoon because Kosher salt was used, use 1/2 teaspoons if using regular salt)
2 teaspoons Baking Powder
1/8 teaspoon of Baking Soda
1 Egg Separated
1 tablespoon of Canola Oil
2 tablespoons of Non-Salt Butter (Melted)
1 cup Water
Directions:
1. Begin by preheating your Belgian waffle iron to a medium setting while you collect your ingredients. This will result in a lightly browned waffle.
2. In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. Mix well.
3. Add the egg yolk and water to the dry ingredients and mix everything together.
4. Combine melted butter and canola oil. Mix well.
5. In a separate small bowl, beat the egg white until it becomes fluffy or lighter in color. Add it to the batter and mix.
6. Pour the batter into the waffle iron and cook according to the manufacturer's instructions. Once the timer or cooked light turns on, the waffles are done.
Serve with warm syrup and enjoy!
Liege-Style Belgian Waffles
Liege-style Belgian waffles are a bit denser and sweeter than Brussels-style waffles. They're made with a dough instead of a batter, which includes pearl sugar that caramelizes when cooked, resulting in a crispy, sweet outer layer. Liege-style waffles are perfectly chewy, with a deliciously crunchy exterior. The dough is typically made with flour, eggs, milk, butter, sugar, and yeast.
How to Make Belgian Liege Waffles
The Liege Waffles are a type of waffle with a European style that has a caramelized outer layer and a chewy inner layer. They are incredibly delicious, so much so that you may not enjoy any other waffles as much after trying them. Here is the waffle recipe:
Ingredients:
2 cups all-purpose flour
1½ tablespoons brown sugar
2 teaspoons instant dry yeast
1/2 teaspoon salt
1/3 cup lukewarm water
3 large eggs
1 teaspoon vanilla extract
1 cup butter melted
1 cup Belgian pearl sugar
Directions:
- In a stand mixer bowl, mix flour, brown sugar, yeast, and salt using the paddle attachment on low speed. Alternatively, you can use a spoon or hand mixer in a large mixing bowl.
2. Gradually pour in lukewarm water while mixing, and add eggs and vanilla extract. Mix until just combined.
3. Then, add melted butter gradually while mixing on low until the batter is smooth. Keep in mind that the batter will be very thick and sticky.
4. Pour the mixture into a mixing bowl that has not been greased. Cover it and let it rise for 1 hour and 30 minutes.
5. Then, add Belgian pearl sugar to the mixture using a large spoon. Stir until the sugar is evenly distributed. Cover the bowl again and let it rise for an additional 15 minutes.
6. To make Belgian waffles, first preheat the waffle iron and then spray it with nonstick cooking spray.
7. Next, scoop 1/4 cup of batter into the waffle iron and cook until both sides are golden brown. Repeat these steps for each waffle.
Secrets and Suggestions
Brussels-Style Waffles
1. Use yeast for a lighter texture. The yeast in the batter is what gives Brussels-style Belgian waffles their light and airy texture. Make sure to let the batter rise for at least an hour before cooking for the best results.
2. Let the batter rest. After mixing the batter, let it rest for about 20 minutes before cooking. This allows the ingredients to fully hydrate and improves the texture of the waffles.
3. Use a light touch with the batter. Make sure to not overmix the batter, as this can cause the waffles to become tough.
4. Use a high-quality waffle iron. Investing in a high-quality waffle iron with even heat distribution will help you achieve perfectly cooked Brussels-style waffles every time.
5. Don't be afraid to experiment with toppings. While traditionally topped with whipped cream, fruit, powdered sugar or syrup, don't be afraid to try out new topping combinations. Savory toppings like bacon and cheese also work well.
Liege-Style Waffles
1. Use dough instead of batter. Unlike Brussels-style waffles, Liege-style waffles are made with a dough instead of a batter. The dough should be kneaded until it is smooth and elastic.
2. Incorporate pearl sugar for a caramelized exterior. Pearl sugar is key to achieving the crispy, caramelized exterior of Liege-style waffles. Make sure to distribute it evenly throughout the dough.
3. Use a waffle iron that can handle the thick dough. Liege-style waffles require a waffle iron that can handle the thick dough. Look for a waffle iron with deep grooves that can accommodate the dough's thickness.
4. Be patient with the shaping process. Shaping the dough into the perfect size and shape can be time-consuming, but it's important to do it right. The waffles should be shaped into a ball and allowed to rest before being placed in the waffle iron.
5. Serve warm. Liege-style waffles are best served warm. Keep them in a low oven (around 200°F) until ready to serve for the best texture.
Belgian Waffles FAQS
Here are a few frequently asked questions about making Belgian Waffles:
Why are Belgian waffles flipped?
Belgian waffles are flipped to ensure even cooking. The flipping action helps to evenly spread the batter and also helps to create the signature deep pockets in the waffle. Additionally, flipping the waffle helps to keep the edges of the waffle from getting burnt.
Should Belgian waffle batter rest?
Yes, it is recommended to let Belgian waffle batter rest for at least 20 minutes prior to cooking. This allows the gluten in the batter to relax and will result in a more tender, light, and fluffy waffle. Additionally, resting the batter will help to evenly distribute the leavening agents throughout the batter, resulting in a more consistent rise and texture.
Is Belgian waffle batter different?
Yes, Belgian waffle batter is different than traditional waffle batter. Belgian waffles are made with a higher ratio of eggs and butter, which gives them a richer, fluffier texture. They are also usually made with a yeast-leavened dough, which gives them a light and airy texture. Traditional waffle batter is usually made with baking soda or baking powder as a leavening agent, which gives it a denser texture.
What is the difference between a Belgian waffle and a regular waffle?
The main difference between a Belgian waffle and a regular waffle is the size and texture. Belgian waffles are typically larger and thicker than regular waffles, with deep pockets that hold syrup and butter. They are also usually made with a yeast-based batter, which gives them a light and airy texture. Regular waffles are usually smaller and thinner, with a crispier texture and are usually made with a baking soda-based batter.
What is the most famous Belgian waffle?
The most famous Belgian waffle is the Brussels waffle. This waffle is light and fluffy, with a deep-pocketed grid pattern, and is usually served with a dusting of powdered sugar and a generous helping of butter. It is a popular street food in Belgium, but is also popular around the world.
Why aren't my waffles crispy?
There are several possible reasons why your waffles aren't coming out crispy. The most common reason is that you may not be using enough butter or oil when cooking them. Additionally, you may be using too much batter, or not cooking them long enough. You may also be using too low of a temperature, or your waffle iron may not be heated up enough. Lastly, if you're using a non-stick waffle iron, you may need to season it with oil or butter before each use to ensure that the waffles are crispy.
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