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Belgian Waffles

in Diana's Recipe Book

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(total ratings: 3)
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Servings: Makes 6-8 waffles
Belgian waffles are delicious topped with fresh berries or other fresh fruit such as peaches, nectarines, or bananas. Also great with maple syrup and butter. For an extra tasty treat, spoon a dollop of whipped cream or non-dairy whipped topping over waffles.

2 eggs (or 1/2 cup egg substitute)
1 3/4 cups milk
1/2 cup vegetable oil
2 cups all-purpose flour
4 tsp. baking powder
1 tbsp. granulated sugar

1. Preheat waffle iron.

2. Place eggs in a large mixing bowl and beat with electric mixer for about 30 seconds until fluffy.

3. Beat in remaining ingredients just until smooth.

4. Spray both top and bottom plates of waffle iron with nonstick cooking spray before pouring in batter for first waffle (more may be needed for the rest of waffles). If using Egg Substitute then you will need to spray with nonstick cooking spray for each waffle.

5. Using a liquid measuring cup, pour 1/2 cup batter onto center of waffle iron. If needed spread batter out on waffle grid with a rubber spatula. Close waffle lid, and let waffle cook according to manufacturers instructions. This batter makes about 4 cups, enough for about 6-8 (7-inch) waffles.

6. Wait until waffle iron stops steaming. Most waffle irons should have a light that goes off once waffle is cooked. The first waffle is frequently not as brown and crisp as the rest.

7. This batter keeps, covered, in the refrigerator for about 4 days so you can make fresh waffles each day.

8. Serve waffles with butter, maple syrup, thawed frozen berries or fresh berries, whipped cream, or non-dairy whipped topping.

Tip: Keep waffles warm on a baking sheet in a 200 degree F/100 degree C oven until ready to serve.

Note: Egg substitute produces a lighter, crisper waffle but it is necessary to spray top and bottom surfaces of waffle iron before more batter is poured on for each waffle, otherwise waffles will stick. This is because of the absence of fat from the whole egg.

Makes 6-8 waffles.

Date: June 21, 2003


Reviewer: nadine
Used this recipe five times. Nice and not overly sweet.

Reviewer: victoria
I used this for my dauhters pupils day and they adored it!!!!

Reviewer: Maeve
I like the fact that they're stable in the fridge for a few days. Also, I made these in a regular waffle iron, as I sadly lack one that makes big belgian waffles.

I added a pinch of salt, and will sometimes sprinkle sugar on top of the batter in the iron so you get this yummy caramelized top. No need for butter or syrup!

Also, I found that if you add things in a certain order, it makes a nicely cohesive batter (don't know if it's -better-, per se, because I haven't tried it the other way). Beat the eggs as instructed in the recipe, then stream in the oil (beginning to make an emulsion). Once the oil is incorporated, pour your milk in slowly. Now you've got a stable base to mix in your dry ingredients. Start with the sugar, then the baking powder, then the flour in half-cup increments. Mix until just blended. Put in the fridge for five to ten minutes to let the flour hydrate, and you're golden. And so are your waffles!

(Additionally, I made these non-dairy by subsituting rice milk for the regular milk, and it worked just fine. I would imagine any milk substitute would work wonderfully. And if you're a dairy-lovin' fool like I used to be, you could probably use melted butter in place of the oil. Yum!)


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