Belgian Yeast Waffles
Light, golden Belgian waffles with a crispy crust and a tender, airy interior.
Ingredients
- wheat flour300 g
- milk350 ml
- butter85 g
- eggs2 pcs
- sugar30 g
- dry yeast7 g
- salt4 g
- oil5 ml
Instructions
Warm the milk to 35–38°C. Melt the butter and let it cool slightly.
In a large bowl, whisk the eggs with the sugar and salt, then pour in the warm milk and melted butter.
Add the flour and dry yeast, and whisk until you get a smooth, thick batter with no dry lumps.
Cover the bowl and let the batter rise for 60 minutes at room temperature; it should become puffy and covered with bubbles.
Preheat the waffle maker and lightly grease it with oil. Pour 100–120 ml of batter into each section, close the lid, and cook for 4–6 minutes until evenly golden and the steam has almost stopped.
Carefully remove the waffles with tongs and serve hot.
More recipes
Belgian Tomato Soup with Meatballs
A thick, rich tomato soup with tender meatballs — a Belgian home-cooked classic for a cozy meal.
Belgian Meatballs in Tomato Sauce
Tender meatballs made from mixed ground meat, browned in butter and slowly simmered to perfection in a rich tomato sauce.
Chicken Waterzooi
Tender chicken and potatoes in a velvety cream broth with leek, carrot and celery — a Ghent classic of Belgian cuisine.
Fish Waterzooi
A delicate Belgian fish stew with vegetables and a creamy egg sauce, finished with sweet grey shrimp — a Ghent classic made in your own kitchen.