I searched the internet to find an original recipe for true Belgian Waffles. The most authentic recipe I managed to find was this recipe that comes from The Hungry Belgian’s grandma’s handwritten recipe booklet. She explains that there is no such thing as a ‘Belgian’ waffle because each town has its own variation of the recipe. The main “secret” of these waffles is yeast which makes them fluffy on the inside and crisp on the outside.
I made them and was very pleased. Waffles where just the way she described them. Whenever I will feel the craving for Belgian Waffles, I will definitely come back to this recipe.
- 1 1/2 cup warmed milk 12 oz; 350 ml
- 1-2 Tbsp of sugar
- 3/4 oz of fresh yeast or 2 1/4 tsp active dry yeast 20 g, 7 g
- 3 eggs separated
- 1 1/2 cup sparkling water 12 oz; 350 ml
- 3 3/4 cup self-rising flour sifted, 475 g, or 3 3/4 cup all-purpose flour + 5 1/2 tsp baking powder
- 10 1/2 Tbsp butter melted, 2/3 cup; 150 g
- a pinch of salt
In a bowl, combine warm milk with yeast and sugar. Allow to bloom for about 10 min.
Beat egg whites with a pinch of salt into stiff peaks.
Add egg yolks to milk/yeast mixture and mix until incorporated. Add sparkling water and stir until combined. Add flour and mix until all lumps disappear. Add melted butter and mix.
Gently fold in beaten egg whites with a spatula. Leave batter to rest for 20-30 minutes on a room temperature to give yeast time to rise.
Butter the waffle iron, pour about 1/3 cup of batter per waffle and bake until waffles are crisp and brown on the outside.
Serve with powdered sugar, whipped cream, sliced fruits (like strawberry and banana) and drizzled with some chocolate sauce.