Belgian waffle recipe allrecipes: 59 photos
Fluffy Belgian Waffles
FAQ
Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.
Here are some tips:
- Strike while the iron's hot. If your waffles come out pale and soft, it could be because the appliance isn't hot enough. ...
- Whip your whites. ...
- Opt for oil instead of butter. ...
- Try a yeasted-waffle recipe. ...
- Add cornstarch. ...
- Finish them in the oven.
Traditional American waffle makers have shallower grooves, although that's beginning to change. Many waffle irons accommodate both types through a more consistent depth or interchangeable plates. Belgian waffle irons are thicker and wider with larger, deep square grooves covering the surface like a grid.
One of the main differences between a regular waffle versus a Belgian waffle is that a regular waffle usually has a denser texture (more similar to cake) than Belgian waffles. Regular waffles are also often made with buttermilk, which gives them a richer, denser texture than Belgian waffles, which are light and airy.
The pearl sugar is key to their slight crunch, while the yeast and egg whites contribute to their wonderfully fluffy texture (noticeably less dense than their American counterparts). The term “Belgian waffle” also encompasses several different varieties of this European treat.