Belgian waffles


First published in 2020
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  • 180g of plain 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

Sieve the dry ingredients into a large bowl and stir until equally combined
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
Beat the eggs, then add to the milk along with the melted butter. Stir to combine
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
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
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
First published in 2020
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