Belgian waffles
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Our traditional Belgian waffle recipe uses yeast as a raising agent (as opposed to baking powder which is commonly used) which gives them a gloriously light and fluffy texture. Serve with whipped cream, syrup and berries for breakfast, brunch or dessert.
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First published in 2020
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Ingredients
Metric
Imperial
Waffles
- 180g of Doves Farm Plain White Flour
- 20g of semolina flour, fine
- 3g of active dry yeast
- 20g of sugar
- 1 pinch of salt
- 1 egg, room temperature
- 250g of whole milk
- 50g of butter, melted
To serve
- squirty cream, or whipped cream
- maple syrup
- blackberries, raspberries and blueberries
- icing sugar
SAVE RECIPE
Equipment
- Waffle iron
Method
1
Sieve the dry ingredients into a large bowl and stir until equally combined
2
Gently heat the milk in a pan (or in the microwave) until lukewarm (about 40°C) – if it’s too hot it will kill the yeast so be careful. Stir in the yeast and leave for 10 minutes to activate
3
Beat the eggs, then add to the milk along with the melted butter. Stir to combine
4
Make a well in the centre of the dry ingredients, then whisk in the yeasted milk and egg mixture to create a smooth batter. Leave at room temperature for 2 hours, or in the fridge overnight. You could use the batter straight away but with less fluffy results
5
Heat up a waffle iron – it must be up to full temperature before adding the batter. Use a ladle to spoon in the batter, then close the lid and leave to cook for a few minutes. Different waffle makers will vary but ours took about 5 minutes to cook each batch
6
Eat the waffles warm straight from the iron, otherwise keep warm in the oven if you're working in batches. Serve up with squirty cream, a selection of berries, maple syrup and a dusting of icing sugar
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