BELGIAN WAFFLE MAKER RECIPES

BELGIAN WAFFLE RECIPE
CLASSIC BELGIAN WAFFLES

Classic Belgian waffles have a crispy outside and are soft and moist on the inside. Try these waffles with your favourite syrup or a topping such as sliced fresh strawberries and freshly whipped cream.
The following ingredient will make typically 10 waffles.
355ml/12 fl. oz. water
2-1/4 teaspoons active dry yeast (one packet)
330g/3 cups sifted flour
1/4 teaspoon salt
3 large eggs, separated + 1 egg white
77g/1/3-cup sugar
355ml/12 fl. oz. whole milk
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract

Heat 1/2 of the water to lukewarm, 40° – 43° Celsius. Dissolve the yeast in the water with a pinch of the sugar from the recipe; let stand 5 to 10 minutes, until the mixture begins to foam.
Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

Preheat your Belgian Waffle Maker

For best results, do not open waffle maker during cooking process.

Use the measuring scoop to measure the batter and pour into the preheated waffle iron. Use a heat-proof spatula to spread the batter evenly over the grids. Close lid

Remove waffle and repeat until all batter is used.

Waffles may be kept warm in a slow (93° Celsius) oven.

Arrange waffles on a cookie sheet and place on a rack in the warm oven. Serve with whipped cream, fruit, jam, powdered sugar, or a warm fruit syrup.

Approximate Nutritional information (per waffle):
calories 300 (40% from fat)
carb. 37g
pro. 8g
fat 13g
sat. fat 7g
chol. 94mg
sod. 104mg
calc. 61mg
fiber 1g

BELGIAN WAFFLE RECIPE
GINGERBREAD BELGIAN WAFFLES
These waffles have the flavor of just-baked gingerbread and are delicious served with fresh fruit or caramelized apples and pears.

The following ingredient will make approximately 6 waffles:
118ml/4 fl. oz. warm water
1 teaspoon granulated sugar
2-1/4 teaspoons active dry yeast (1 packet)
170g/1-1/2-cups all-purpose flour
85g/1 cup graham cracker crumbs
55g/1/4-cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon lemon zest, finely chopped
473ml/2 cups warm milk (about 105° F)
3 large eggs
separated 113g/1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

Measure water into a large bowl. Add 1 teaspoon granulated sugar and yeast; stir to dissolve. Let stand 10 minutes. In a separate bowl, combine the flour, graham cracker crumbs, 1?4 cup sugar, salt, ginger, and lemon zest; stir to combine. Add the milk, egg yolks, melted cooled butter, and vanilla to the yeast mixture. Stir until smooth. Add the dry ingredients and beat until smooth, using hand mixer at low speed. Cover with waxed paper and let stand to rise in a warm, draft-free place for 30 minutes. Beat the egg whites until stiff, but not dry. Gently fold into the batter.

Preheat your Belgian Waffle Maker

For best results, do not open waffle maker during cooking process.

Use the measuring scoop to measure out batter, and pour evenly onto waffle grids. Use a heat-proof spatula to spread the batter evenly over grids. Remove waffle and repeat with remaining batter. Waffles may be kept warm
in a slow (93° Celsius) oven. Arrange waffles on a cookie sheet and place on a rack in the warm oven. Serve with lemon curd, fruit, jam, powdered sugar, a warm fruit syrup, or whipped cream.

Approximate Nutritional information (per waffle):
calories 458 (44% from fat)
carb. 23g
pro. 11g
fat 23g
sat. fat 12g
chol. 159mg
sod. 279mg
calc. 120mg
fiber 1g

BELGIAN WAFFLES RECIPE
PUMPKIN NUT BELGIAN WAFFLES
These waffles taste like freshly baked pumpkin muffins and are delicious served with warm maple syrup.
Makes 6 waffles

170g/1-1/2 cups all-purpose flour
28g/1 ounce finely chopped walnuts or pecans (best if toasted first)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
20g/3/4 cup pumpkin puree (canned solid pack pumpkin)
2 large eggs separated
236ml/8 fl. oz. whole milk
56ml/2 fl. oz. real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter
melted 1 teaspoon vanilla extract 3 large egg whites

Preheat waffle maker

In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin pureee, egg yolks, milk, maple syrup, melted butter, and vanilla; stir until smooth. Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat all the egg whites until stiff peaks form. Gently fold them into the batter.

Use measuring scoop to measure out batter. Pour into waffle grids. Use a heat-proof spatula to spread the batter evenly over the grids.

Remove waffle and repeat with remaining batter. Waffles may be kept warm in a slow (93° Celsius) oven. Arrange waffles on a cookie sheet and place on a rack in the oven. Serve with warm maple syrup, powdered sugar, or whipped cream.

Nutritional information (per waffle):
calories 303 (35% from fat)
carb. 40g
pro. 10g
fat 12g
sat. fat 5g
chol. 92mg
sod. 579mg
calc. 94mg
fiber 2g