Homemade Belgian Waffles
When it comes to the true genesis of my love for homemade Belgian waffles, I owe an enormous debt of gratitude to the brilliant British food writer Felicity Cloake and her recipe for "Perfect Belgian Waffles" from The Guardian. To be entirely honest, I didn't even know if I liked Belgian waffles enough to go to the effort of making them at home until I found her recipe. It is by far my favorite rendition, so I hope that she won't mind my repeating it rather faithfully here. These waffles do require a bit of rising time, since they feature a traditional yeasted batter, rather than the baking powder shortcut that seems to be so prevalent in recipes for Belgian waffles nowadays. But the wait is absolutely worth it, as the difference in flavor is truly unmistakeable. These waffles are gloriously malty with a slight tang that contrasts perfectly with pure maple syrup. Fluffy, yet substantial, they also boast a crisp golden exterior...both substance and beauty, all in one scrumptious package.
Servings 3 generous waffles
Equipment
- Belgian waffle maker (stovetop or electric)
Ingredients
- 6 tablespoons unsalted butter, melted (plus more for serving)
- ¾ cup whole milk
- 1 tablespoon active dry yeast
- 2 cups all purpose flour
- 1 tablespoon light brown sugar (plus a generous pinch for proofing the yeast)
- 1 tablespoon cornmeal
- ½ teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg
- pure maple syrup for serving
Instructions
- Melt the butter in a small saucepan. Then transfer it to a small bowl and set aside to cool briefly.
- Using the same saucepan (no need to clean out the trace of melted butter), warm the milk until it is between 100℉ and 110℉. Remove from the heat. Stir in the yeast and a generous pinch of brown sugar. Then set the mixture aside for about 10 minutes, or until the surface is foamy and covered with tiny bubbles.
- In the meantime, whisk together the flour, brown sugar, cornmeal, and salt in a large bowl.
- In a separate medium bowl, whisk together the melted butter, buttermilk, and egg. Add the milk and yeast mixture, whisking briefly to combine.
- Pour the wet ingredients into the dry ingredients, mixing gently with a spoon or silicone spatula until the batter is thoroughly combined.
- Cover the bowl loosely and allow the batter to rise at room temperature for a minimum of one hour or overnight.
- Cook according to the instructions for your Belgian waffle iron and serve immediately with lots of butter and maple syrup.