Best Belgian Waffle Recipe
If it ain’t broke, don’t fix it. Not a bad motto, except that we are always trying to improve even the most tried and true of Village Inn of Woodstock’ s recipes. My old recipe for Belgian Waffles used baking powder & baking soda for leavening. I came across the idea of a yeasted batter some time ago, and decided to give it a try. We haven’t gone back. That’s all I have to say about that.
We serve these most Sundays here at our Woodstock VT Bed and Breakfast, and I get asked for the recipe quite often. Almost everything is done ahead of time, so I hope that you’ll give them a try at home.
Belgian Waffle Recipe (Serves 4 to 6)
1/2 teaspoon instant yeast (see note below)
1/4 tsp. cinnamon
1/2 teaspoon kosher salt
2 cups all-purpose flour
2 tablespoon sugar
2 cups milk
8 tablespoons butter (1 stick), melted and cooled
1/2 teaspoon vanilla extract (optional)
Canola or other neutral oil for brushing waffle iron
Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature.
Preheat the waffle iron. Separate the eggs and stir the yolks into the batter. Beat the whites until they hold soft peaks. Fold them gently into the batter.
Spray the waffle maker with canola oil spray. Spread batter onto the waffle iron and bake until the waffle is done, about 4 minutes, depending on your iron. (We use the KitchenAid Pro Line waffle maker, and find that it is really superior to the other makers that we’ve tried.) Serve immediately or keep warm for a few minutes in a low oven.
NOTE: This recipe calls for “instant yeast.” Unlike “active dry yeast,” instant yeast does not need to be first dissolved in water or proofed before mixing. It can be added right into to the dry ingredients. At the store, you’ll sometimes see instant yeast sold as “bread machine yeast” or “rapid-rise yeast.”