Belgian Waffle Recipe
frompinchandswirl.compinchandswirl.com/belgian-waffle-recipe
Feather light, crispy on the outside and tender in the middle, these Belgian Waffles are the best waffles I know! Recipe adapted from Marion Cunningham's, The Fanny Farmer Cookbook.
Ingredients
Instructions
Pour warm water into a large mixing bowl and sprinkle yeast over. Let stand 5 minutes to dissolve.
Add milk, melted butter, salt, sugar and eggs; whisk until smooth. Whisk in flour until smooth (Or use a hand mixer - it's okay if a few small lumps remain.) Cover tightly and refrigerate overnight.
When you are ready to make waffles, preheat Belgian waffle iron. Whisk baking soda into batter.
Brush top and bottom grids of waffle iron with oil. Scoop 1/2 to 3/4 cup of batter into very hot waffle iron. Bake until crisp and golden brown. Repeat with remaining batter (see recipe note #3). Serve with butter and maple syrup if desired.
Nutrition
- Calories
- 278 kcal
- Carbohydrate Content
- 28 g
- Protein Content
- 7 g
- Fat Content
- 15 g
- Saturated Fat Content
- 9 g
- Cholesterol Content
- 89 mg
- Sodium Content
- 474 mg
- Fiber Content
- 1 g
- Sugar Content
- 4 g
- Serving Size
- 1 serving
