Belgian waffles - 1 cooking recipes

Once upon a time, all Belgian waffle recipes included fresh yeast. Today this has been abandoned in favor of baking powder. Although you can find cooking methods with yeast too. In composition, size, and shape, they are similar to American waffles with the only difference: the cells in them are deeper and larger. Although this largely depends on the waffle iron.

For the first time, a dessert with this name appeared in the middle of the last century at one of the European exhibitions in Brussels. But they gained popularity in the early sixties of the 20th century in North America. Then, as today, they were usually served with whipped cream, grated or liquid chocolate, powdered sugar, fruit syrup or jam, and sometimes butter. Among Europeans it is more often a dessert, among Americans and Canadians it is breakfast. The “father” of Belgian waffles is considered to be Walter Kleiman, a Belgian. At the memorable exhibition, he served them with cream and fresh strawberries.

To prepare Belgian waffles at home, you will have to get a special waffle iron (and a Soviet one will not work!). The cells in them should be deep and large. The shape itself is classically square, but can be round or rectangular.

The simplest recipe for Belgian waffles includes: premium wheat flour, fine sugar, eggs, salt, butter. In varieties, these ingredients can be supplemented with milk, kefir, and margarine. Baking powder must be present - without it, the waffles will not turn out as airy or tender as they should be. Real Belgian waffles should be soft, slightly crispy on the outside, but tender on the inside.