Belgian Waffles
This is an adapted classic recipe for Belgian waffles. I use maple syrup as a sweetener, but feel free to use any other liquid sweetener of choice. I do not separate the eggs and do not beat the egg-whites before incorporating them into the batter (which is a required step in the classic recipe).
I whisk my batter using an old-fashioned whisk. No blender needed!
My husband and daughter love these Belgian waffles with a chocolate spread. For me it is too sweet. I use nut butter or tahini as a topping.
This recipe makes about 7-8 large waffles.
* You can sub half of the all-purpose flour with buckwheat flour.
- Ingredients
- 300 ml (pb) milk
- 2 eggs
- 50 ml maple syrup or another liquid sweetener
- 20 ml neutral oil such as canola, rapeseed or grapeseed + a bit extra to grease the waffle maker
- 200 g flour*
- 1 tsp baking powder
- A pinch of salt
Method
Place the milk in a large bowl. Add the eggs and whisk well. Add the maple syrup and oil and whisk again.
Now gradually add the dry ingredients, constantly whisking the batter. If there are lumps that you can’t get rid of, just let the batter rest for 10 minutes and whisk again.
When your waffle maker is ready to use, grease it lightly with oil and pour a ladle of batter in each segment of the waffle-maker. In my waffle-maker it takes approximately 4,5 – 5 minutes for the waffles to be done.
Keep the waffles in a warm place until you are ready to serve them.
Serve with your favourite toppings.
