Golden brown, thick, light on the inside, crispy on the outside, warmed syrup, melted butter AND some bits of cold butter on the side. I tell ya, these waffles make me go, Ooooooom! And, I have never been a waffle person; sure, if that's what's being served for breakfast; but never preferred over some good old buttermilk pancakes. So, well, this recipe just so does it for me. As always, made from scratch and like anything else I do, I keep trying something new - a dash of this, a sprinkle of that! My Belgian Waffles sing to me! No, really, if you know me, oh, wait, see, I sing, really, and sometimes even a little jiggle of the hips, as I go, Ooooooom! No kidding!
Mariby Corpening's Best EVER Belgian Waffles
Approx. 4 Servings - 2 squares ea.
- 1+1/2 cup buttermilk (or Milk + 2 tsp Vinegar)
- 1+1/2 cake flour
- 1 cup all-purpose flour*
- 1/4 cup corn meal
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
- 1/2 tsp salt
- 2 eggs
- 2 sticks (1 cup) melted butter
*Note: If using Self-Rising Flour, then NO Salt, Baking Powder nor Baking Soda!
- Pre-heat waffle iron
- Set out table butter (to ensure room temperature for serving)
- Add vinegar in milk and set aside (5 minutes until thickened)
- In mixing bowl, combine sifted dry, then all wet ingredients (don’t over beat batter)
- Pour in (over-filled) quarter cups of batter (more or less, as preferred)
- When the waffle iron stops steaming (3-4 minutes, depending on your iron) and it’s done!
- Keep warmed at lowest temperature in oven until ready to serve
Serve: Taste good just plain; though, optionally, serve with fresh, cooked-in or topped with a pan-fried fruit compote (blueberries, apples, peaches, black plums, etc.), warmed maple syrup, softened butter (room temperature) and/or sprinkled with powdered sugar!
Best Ever Belgian Waffles
Descriptions, Recipes & Images by Mariby CorpeningTM