Belgian waffles

PT20M

PT

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  • Waffles

  • 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

  • squirty cream, or whipped cream
  • maple syrup
  • blackberries, raspberries and blueberries
  • icing sugar
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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