Sunday, 24 May 2015

Belgian Waffle

These days, hubby packed breakfast to work so it gives me more motivation to change menu whenever time permits.

Its been a while since we last had waffle.  I think the last waffle we ate was Liege Waffle which was very good.

So today, I want to try Belgian Waffle.  Surprisingly, Belgian Waffle has no relation to Belgium.  Unlike the American Waffle which uses baking powder, Belgian Waffle uses yeast just like her cousin, Liege waffle.

As I had good experience with Liege Waffle, I was more positive with this recipe.



Findings: It is crispy on the outside and fluffy on the inside.  


What you need:

1 egg
½ cup fresh milk
4 tbsp sugar
15g honey
1 tbsp vanilla extract 
pinch of salt
2 tsp dry active yeast
1 cup plain flour
4 tbsp melted butter

Method:

Warm milk slightly, add in yeast.  Stir and allow yeast to become foamy.

Whisk egg, milk, sugar, honey until it is combined.  

Once yeast mixture is foamy, add into egg mixture and stir to combine.

Add flour in two addition.  Stir to combine.

Add in melted butter and stir to combine.

Cover with clingwrap and allow it to double in volume.

Scoop batter with ice cream scoop onto the waffle iron and let it cook until golden brown.

Serve hot with either chocolate sauce, caramel or maple syrup.

  

Good morning!

2 comments:

  1. Replies
    1. I think the European eats yeasted waffle while the American has them with baking powder.

      Delete

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