Belgian waffles are a great way to start a morning or to top with a scoop of ice cream for dessert. This recipe is adapted from one I found a few years ago on Epicurious; I've made it quite a few times, and it's always fantastic.
The recipe calls for buttermilk, but if you don't have any, then plain milk will do. You can also make buttermilk by pouring 1 tablespoon of white vinegar into a measuring cup, filling up to the 1 cup line with milk, then waiting for 10 minutes. Stir the buttermilk afterward.
These waffles always come out moist and delicious on the inside and crisp on the outside—in other words, they're perfect (in my opinion). They actually rival waffles that I tried while I was in Belgium a few years ago.
They're great topped with fruit, syrup, chocolate, whipped cream . . . really anything mildly sweet. If you don't have much of a sweet tooth, savory toppings can be just as delicious. If you go south, chicken and waffles are popular.
No matter what you like on your waffles, these ones are a great template to pile your toppings onto. Enjoy!
Buttermilk Belgian Waffles
Makes: 2 round Belgian waffles
Prep time: 10 minutes
Cook time: 4 minutes per waffle
1 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
3 Tbsp unsalted butter, melted
1 large egg
1 Tbsp vanilla extract
1. Whisk together the dry and wet ingredients separately.
2. Slowly whisk the wet ingredients into the dry ingredients. Continue to whisk until smooth.
3. Add half of the batter to waffle iron and cook for 4 minutes, flipping the iron every minute if possible.
TIP: After adding the waffle batter and closing the iron, flip the iron over if it's an option with your model. It helps to make the waffles even airier and more uniformly shaped.
4. Top with brûléed bananas, fresh fruit, syrup, or whipped cream to serve.