aAn old festive food that still feels like a special occasion today, the Belgian waffle is often just a spongy mattress for mountains of whipped cream and sauce, when it deserves to be the main attraction. It might not be Monday morning fare, but on weekends, or on holiday, a hot waffle is a tradition worth celebrating.
to equip 15 minutes
comfort 1 hour +
cook 25 minutes
6 tablespoons melted butter (about 60g)
180 ml milk
1 tablespoon (10 g) active dry yeast
1 tablespoon light brown sugaror more as desired
245 grams of flour
1 tablespoon of dry cornmeal or polentaor 1 tablespoon of flour
Half a teaspoon of salt
240 ml of milk
1 large eggto be beaten
1 Make the mixture well forward
If you’re having these for breakfast, I’d advise making the mixture the night before, unless you’re getting up early. You’ll also need a waffle iron, I’m afraid; There’s no way around it, because without one, this batter would make pancakes (also delicious, but not pancakes). You can buy electrical appliances, although I make them in the style of a simple stove.
2 Add yeast to heat the milk
Melt the butter in a skillet and set it aside.
Heat the milk to about blood temperature, then stir in the yeast and a little sugar, then leave until the surface of the milk coats in small bubbles (if it doesn’t, the milk is either too hot or the yeast is dead).
3 Mix the dry ingredients
Meanwhile, put the flour, cornmeal, or polenta, if using, in a large bowl. (Polenta is optional, but it will give finished pancakes some extra crunch; it’s often found in the specialty or international food aisles of large supermarkets. Add another tablespoon of flour if you’re not using it.)
Add the salt and the rest of the sugar and beat until combined.
4 Mix the wet ingredients, then add them to the dry ones
Whisk the curd, melted butter, and eggs in a jug (if you can’t find curd, use 240ml of milk with 1 tablespoon of lemon juice or white vinegar).
When the yeast is ready, whisk the milk mixture in the same jug, then gently stir it with the dry ingredients; Don’t over mix or the pancakes will be tough.
5 coverage and comfort
Cover the bowl with a tea towel or similar and allow it to sit at room temperature for an hour or so, or overnight (this can be at room temperature or in the refrigerator, if you prefer). I think a longer rise gives them better flavour, but they will still be good if they are cooked the same day.
6 Grease a waffle iron with grease
Turn the oven on low, to keep the cooked pancakes warm for later, unless you have an audience who is ready to eat them as quickly as possible.
Lightly grease a waffle iron, then set it over medium-high heat (or, if using an electric iron, whichever setting the manufacturer recommends). Make sure the iron is hot before adding any mixture.
7 Cook the first waffle
Pour in enough batter to cover the base of the waffle plates, spread it out with a spoon keeping in mind that it will rise during cooking, then lower the heat a bit and close the lid (again, if you’re using an electric waffle maker, follow the manufacturer’s instructions). Cook for 45-60 seconds, until golden on the underside.
8 Turn it over and cook on the other side
Flip the waffle iron, so the other side is now on the heat (you don’t need to do this with an electric maker) and cook for up to four minutes, or until golden and crunchy on the other side. Serve all at once or place in the oven to keep warm while you repeat with the remaining mixture.
9 Make a suggestion
For a quick compote to serve on top, put 500 grams of berries of your choice in a medium saucepan with three tablespoons of fruit juice or water and a teaspoon of sugar or honey. Bring to a simmer, then reduce the heat and bubble until the fruit breaks down. Taste and add more sugar, or a pinch of sweet spice, if you’d like.