Making your own Belgian waffles is easy! You probably already have most (if not all) of the ingredients, and if you’re willing to invest in a high-quality waffle iron, you are all set!
Although various recipes vary, waffle batter is very simple. It mostly uses:
- Baking Powder
Start by adding the flour (a few cups), baking powder, an egg or two, and butter. Feel free to experiment with different amounts. Add sugar and even salt to the taste. Remember to not make it too sweet-you’ll be adding a lot of extra sugar when it comes to the toppings! Finish off my adding milk until the texture is just right.
The batter should be runny enough to pour, but still thick and a bit clumpy, much like cake batter or cold cream of chicken soup.
Baking Powder Vs. Yeast
Traditionally, Belgian waffles are made with yeast instead of baking powder. Most people have started using baking powder because it is more often on-hand. However, yeast adds more flavor and makes the batter fluffier and lighter. This helps produce waffles that are light on the inside and perfectly crispy on the outside.
This is crucial-especially when making Belgian waffles. The waffle maker should be heavy and heat quickly and evenly. Many high-end irons will have settings for how dark you want the waffle. Usually the 3-4 setting produces waffles that are perfectly golden brown.
Most Belgian waffle irons flip. You pour the batter into the open iron, close the lid, and then turn the handle to flip over the waffle. This gives you perfectly deep and cooked waffles, but the downside is usually that it only makes one waffle at a time.
Before you buy any waffle iron, check the size, wattage (higher wattage will cook the outside faster, leaving the inside chewy and fluffy), and indicator lights and sounds.