Hello Belgium, You Had Me At Waffles

Get your waffle irons out.  Really, go get them.  After you taste these incredible Belgium beauties you will never Eggo again.  Ever.  You will never even consider Belgium chocolate again.  Never.  Only waffles.  I promise.

These waffles are a very special treat.  Whomever you make these for will kiss your feet, even if their dirty.  And stinky. 
I promise.  Internet, have I lied to you yet?

These waffles are sweet, cake-like, buttery, crisp.  Did I say buttery?  Pretty much everything you could hope for at breakfast time, right?

The Wild Boar begs me relentlessly for these waffles.  He pledges his undying love for me and agrees to do all sorts of chores if I just make him some of these special little waffles.  So far he has painted the house (inside and out), swept out the gutters, put on a new roof, cleaned the chimney and re-plastered the pool; all for the waffles. 

It’s not a bad deal really.  When I came downstairs this morning  he had a sign, “Will Work For Waffles”.

So I thought about it and today and I did need some ditches dug in the backyard to get water to my vegetable garden. 

So here’s what happened…watch this (or just imagine it I guess).

“Honey, I’m going to start the waffles!”

Oh look, he’s already got his shovel.  See how easy this is! 

So let’s get to work, I want to finish these waffles before he’s dug all six ditches.  I want him to know how much I care about him and that I would never, ever take advantage of him in any way.  I want to keep up my end of the bargain.  Waffles for work.

Here are the supplies for this very SIMPLE but satisfying recipe; flour, sugar, baking powder, milk, butter, vanilla, eggs, syrup and strawberries (optional).  This is all you need and it’s probably all in your pantry and fridge right now!  So get your stuff and let’s get cooking.

Grab the all-purpose flour.  Of course, right?  More white flour for me.  Even the checker at the grocery store looks down on me for buying so much flour.  Today she said, “You’re buying flour again?”  Ummm, yeah, so what!  We use a lot of flour over here!

Go ahead and add 2 cups of flour to a mixing bowl.  I’m not really sure what is going with the color in this photo.  It’s like some type of paranormal event is taking place.  I’m scared.

This is what is going to make these waffles sweet and yummy.  You’ll see, I will make you a believer.  And yes, we really do need this gi-mongo picture of the sugar bag in here.  This is my blog remember.

Add 3/4 cups of sugar to the flour.  I couldn’t find my 3/4 cup measuring apparatus anywhere so I had to use my 1/4 cup measuring apparatus three times.  This annoyed me because you know how lazy I am.  Anyway, I later found the 3/4 cup measuring thingamabob in the hermit crab cage.  The hooligans were using it to dig out the crabs from under the rocks.  Ummm, YUCK!

“Hey Clabber, Clabber, swing!”  I’m going to say that at all the hooligan’s baseball games instead of, “Hey batter, batter”.  My job on this planet is to embarrass them.  And they know it.

Add 3-1/2 teaspoons of the baking powder.

Now mix up your dry ingredients until fully incorporated.

Now you need to separate 2 eggs.  You can do this.

Pour the egg yolks into a new mixing bowl.

Add 1-1/2 cups of milk to the egg yolks.  Use whole, 2% or 1%.  I don’t think I would go as far as using non-fat.  I really wouldn’t.

Okay, so apparently this recipe is NOT for the cardiovascularly challenged.  But THIS is what is making these waffles so dang good.  It’s the BUDDA; my true love next to my other gigolo pal, mayonnaise.  “Mayo, I know I’m cheatin’ on you, but you just don’t go with the shug-ga here.  You understand don’t cha hun?  I’ll see you with a sandwich lat-ah’.”

Now take your lover and melt him (1 cup).  And then cool him down a bit, but not too much.

Pour your slightly cooled butter into the egg yolk and milk mixture.  Don’t forget about the slightly cooled part otherwise you will cook your egg yolks.  I’m not sure what scrambled-egg waffles would taste like?  Probably not good.

Find your sticky, goopy bottle of vanilla.

Add 1 teaspoon of the vanilla to the egg-milk-butter mix. 

Mix it all up like the rockstar you are…

Grab the egg whites you separated earlier.  Mix them at high speed until stiff peaks form.  This is how they look just as you start mixing.

Can you see the little peaks?  I think they’re friends.  Shhhh, listen, I think they’re talking.  “Hey there little cutie, want to go to the movies tonight?”  “Oh sure, I’d love too!”  “Great, I’ll swirl on over around eight.”  “Swell.”

Oops, I think I killed them. 

So now take your dry ingredients and add them to the butter-egg-milk-mixture and mix them together.

Now add your egg whites in and fully mix together.

Now get your favorite waffle iron.  This one is mine.  See the grease and crumbs?  That means I use it a lot.  Isn’t it cute?  But any waffle iron will do.  Just use it according to the manufacturer’s directions.

And Ta-Dah!  The best Belgium waffles you will ever have.  I pinkie-double-dare-swear they are the best.

Bobby Flay, when you read this…I challenge you to a Waffle Throwdown!  I really do.

True Belgium Waffles
Adapted from Taste at Home

2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 eggs, separated
1- 1/2 cups milk
1 cup butter, melted and slightly cooled
1 teaspoon vanilla extract
Sliced fresh strawberries and syrup

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 the 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 more butter, strawberries and syrup.

This batter can be made up the night before and refrigerated to use in the morning.

If you try these waffles, let me know how they turned out.

Post a Comment

30 Comments

  1. Oh, I will see your Belgium waffles and raise you a sourdough waffle. It will make you a believer! We had sourdough pancakes yesterday, and suddenly I understood physics. We had sourdough turnovers last night and I lost all such knowlege. One makes you brilliant and the other dumbs you down. Go figure!

    I do love your waffle iron. That thing is the bomb! It’s the best waffle iron I’ve ever seen. Dang!

  2. Maggie 2

    oh good god you are FUNNY.

  3. Johnny 3

    Ohh I love interesting waffle irons. I wish I could get my hands on a “Woddles” but theyre only sold in New Zealand and Australia.

    They look great!

    -Johnny

  4. Hello! Thank you for the comment on our Sokol Blosser website. There’s a lot going on in the Cellar right now so we’ll be sure to keep it updated often!

    I’m definitely going to try this recipe… perhaps with a blueberry and Sokol Blosser Pinot Gris reduction syrup… yum!

    Cheers,

    Kitri Culbertson
    Marketing Coordinator
    Sokol Blosser Winery

  5. I love your waffle iron. My husband ruined mine by using it to make toasted peanut butter and jelly sandwiches. There is so much peanut butter melted onto it now, there is no getting it off!!

    These sound wonderful!

  6. Annie 6

    Thanks for making it over to my blog, much appreciated! Those waffles look mah-velous, dahling!

    I looked up the ridiculously addicting lemon squares the other day, and was wondering if only lemon would work. Any other fruity way to make this treat? I love lemon, but I wanted a bit more pizazz. And, if it can be substituted (say, like.. with blueberries/blackberries) what would you suggest be the best way to approach it? First things first though, I will be hanging with the lemon first. Come on over here, lover. Wooo!

    Good luck with the crock pot re-orientation. Mine is a love/hate relationship, so I keep it on a counter where it’s easy to use!

  7. pam 7

    You are not helping my quest to eat healthy.

  8. Now I’m starving. Thanks.
    ;o)

  9. ALF 9

    Somewhere along the line I lost my waffle maker – I am now depressed.

  10. Witty and funny too, love the funny :)

  11. Natalie 11

    A waffle iron is on my list to buy as soon as possible because I have been craving Belgium Waffles something fierce. Now I want YOUR waffle iron. How cute is that?

  12. Tammy 12

    Thanks for the waffle recipe! I’ve had a belgian waffle maker for about a year and have just used commercial pancake mixes – but this looks do-able! Can’t wait to try it.

    Just found your blog. Love it!

  13. dawn 13

    I think I’m in love here!

  14. Happy Valley Mom 14

    what brand waffle iron do you use? I would love to purchase one just like it. thanks. PS excellent recipe.

  15. Dulce 15

    This waffles are so good!, We just had them for breakfast and my husband who doesn’t like sweet stuff asked me for the recipe so that he can make it himself for my B-day. Thanks, this blog rocks!

  16. Laura 18

    Where on earth did you get the flower waffle maker? Absolutely, positively, the cutest ever!

  17. Noble Pig 19

    Williams-Sonoma.

  18. that is the great collection of photos, thats really great, it is the best way of communication, keep it up.

    thanks and regards to all.

  19. Nathalie 21

    Hey i was wondering does the waffle maker have to be like the one you have? or can it be like this one?

    link to weeklyad.target.com

    please write back I’m really interested in doing this recipe!! Great photos by the way and your really funny! :)

  20. Nathalie 22

    Hey i was wondering does the waffle maker have to be like the one you have? or can it be like this one?

    link to weeklyad.target.com

    please write back I’m really interested in doing this recipe!! Great photos by the way and your really funny! :)

  21. Noble Pig 23

    Use any one you like.

  22. Melissa 24

    Question – when you add the cooled melted butter, does it clump up when it hits the milk, which is obviously still a lot colder than it is? It kind of looks like it does in your picture but it is tough to tell. It did that for me and I kind of freaked out and tried to mix it with my hands…duh moment, since that made it clump MORE, and then I just resorted to whisking like a crazy woman. Next time (and oh, there will be a next time, because even if I fudged it up they were still fantastic) should I just go ahead and not mind the butter fat clumps? Or should the mixture be better mixed…so maybe I should let the milk warm up a little more? Thanks for the help!

  23. Noble Pig 25

    I’ve never had a problem with it, I think letting your milk warm up would be alright but in the long run I don’t think it’s going to make a difference.  Waffle batter always tends to be lumpy.

  24. Jessica 26

    I just made these for two of my friends, and they were appropriately impressed with these waffles. The batter was still good over 24 hours after mixing. Whipping egg whites into pancake batter makes them lighter and fluffier as well.

  25. I am so impressed w/evernote so far. really pro stuff. thanks

  26. This is such a great resource that you are providing and you give it away for free. I love seeing websites that understand the value of providing a quality resource for free.

  27. Ali 29

    I made these for my mama today…they were fab! I will use this recipe again. I even posted them on my blog, with kudos to you, of course!

  28. When in Bruges last year I had a Belgium waffle covered with chocolate sauce. The best think I have ever put in my mouth.