How to make Belgian waffles – recipe | Food

An old holiday food that still feels like a special occasion today, the Belgian waffle is all too often merely a fluffy mattress for mountains of whipped cream and syrupy sauce, when it deserves to be the main attraction. It may not be Monday morning grub, but on the weekends or holidays, a hot waffle is a tradition worth celebrating.

Homework 15 minutes
Rest 1hr+
Cook 25 minutes
brands 10

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6 tablespoons melted butter (about 60g)
180ml milk
1 tablespoon (10g) active dry yeast
1 tablespoon light, soft brown sugaror more to taste
245g of flour
1 tablespoon cornmeal or dry polentaor 1 extra tablespoon of flour
½ teaspoon salt
240ml buttermilk
1 large eggdefeated
Oilgrease

1 Make the dough well ahead

If you’re going to have this for breakfast, I’d advise making the dough the night before, unless you’re up early. You’ll also need a waffle iron, I’m afraid; there is simply no way around it, because, without one, this batter will only make pancakes (also delicious, but not waffles). You can buy electric ones, although I make mine on a simple stovetop model.

2 Add the yeast to the warm milk

Melt the butter in a pan and reserve.

Heat the milk to the approximate temperature of blood, then add the yeast and a pinch of sugar, then let sit until the surface of the milk is covered in tiny bubbles (if this doesn’t happen, your milk was too hot or the la yeast is dead).

3 Mix the dry ingredients

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Meanwhile, put the flour, cornmeal, or polenta, if using, in a large bowl. (The polenta is optional, but it will give the finished waffles a bit more crunch—it’s often found in the specialty or world food aisles of larger supermarkets. Add another tablespoon of flour if you’re not using it.)

Add the salt and the rest of the sugar, and beat to combine.

4 Mix the wet ingredients, then add to the dry

Beat the buttermilk, melted butter and egg in a jug (if you can’t find buttermilk, use 240ml extra milk with a tablespoon of lemon juice or white vinegar).

When the yeast is ready, whisk the milk mixture in the same pitcher, then gently stir it into the dry ingredients; do not over mix or your waffles will be tough.

5 Cover and rest

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Cover the bowl loosely with a kitchen towel or similar and let sit at room temperature for about an hour, or overnight (this can be at room temperature or in the fridge if you prefer). I think the longer rise gives them even better flavor, but they’ll still be good if cooked the same day.

6 Grease the waffle iron

Turn the oven on low to keep cooked waffles warm later, unless you have an audience ready to eat them as fast as you can make them.

Lightly oil a waffle iron, then set to medium-high heat (or, if using an electric, whatever setting the manufacturer recommends). Make sure the griddle is hot before adding any batter.

7 Cook the first waffle

Pour in enough batter to cover the bottom of the waffle plates, spreading it out with a spatula and keeping in mind that it will rise during cooking, then turn the heat down a bit and close the lid (again, if using an electric waffle iron, follow the directions below). manufacturer’s instructions). Cook for about 45-60 seconds, until golden brown on the bottom.

8 Flip and cook on the other side

Flip the waffle iron over, so the other side is now on the heat (you won’t need to do this with an electric maker), and cook for up to four minutes, or until golden and crisp on the other side. Serve immediately, or pop in the oven to keep warm while you repeat with the remaining dough.

9 Service Tip

For a quick compote to serve on top, put 500g of berries of your choice in a medium saucepan with 3 tablespoons of fruit juice or water and 1 teaspoon of sugar or honey. Bring to a simmer, then reduce heat and bubble until the fruit has broken down. Taste and add more sugar, or a pinch of sweet spice, if you like.

Source: https://cupstograms.net
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