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! #ThingsThatMakeYouGoOom
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 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