Belgian Waffles

After a trip to Brussels about four years ago, waffles will never be the same. Once you’ve had a Belgian waffle—and I mean a true Belgian waffle—you will never look back. Anything else is just a bland imposter. These puffy little beauties not only have the yeast to thank but the barge load of sugar in them. Honey and pearl sugar are the secret ingredients. (I add the pearl sugar to this recipe as a true Belgian addition. You can delete it if you like and just add 2 teaspoons of granulated white sugar.)

Belgian waffles were originally introduced to the U.S. at an exposition in Seattle in 1962 and again in 1964 at the New York World’s Fair. Although, there are some accounts that discuss waffles coming to this country with Dutch settlers in the 1600s and even Thomas Jefferson had a hand in their introduction by bringing home a French waffle iron in the 1700s. Early German and Dutch waffle irons were made as far back as the thirteenth century and designed to be held over a hearth fire. 

Waffles are often served as a breakfast food or a dessert with confectioner’s sugar, chocolate spread, fruit compote, or just plain butter and maple syrup. The waffles you can buy on any street corner in Belgium are utterly delectable and sticky-sweet all by themselves. Condiments are completely unnecessary.

The only downside is that they should be made a day ahead, which for most people is not an option for a busy weekday morning. So they tend to be the kind of thing you make on lazy weekend mornings or for special occasions. But they are most definitely worth the effort. For a quick version, the yeast is often swapped out for baking soda. But this recipe calls for both. I used Ina Garten’s Overnight Belgian Waffle recipe and it rocks!

2 c. lukewarm milk (90-100 degrees F)

1 stick unsalted butter, melted

2 TB honey

1 TB pearl sugar

1 tsp vanilla extract

1 ¼ tsp kosher salt

2 c. flour

2 extra large eggs

¼ tsp baking soda

½ c. warm water (110-115 degrees F)

1 pkg active dry yeast

The night before, combine the water, yeast, and sugar in a large bowl as the batter will expand. Allow it to stand for about 5 minutes until frothy. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature. The next morning, beat the eggs with the baking soda and add it to the mixture before baking on a waffle iron. Be sure to coat your iron with cooking spray so your waffles don’t stick. Serve and enjoy!