Belgian Style Yeast Waffles Recipe by Chris Gan
Cooking Instructions 2 to 3 minutes 1 Assemble your ingredients 2 In a small bowl, mix 1/4 cup warm water and 1 teaspoon sugar until the sugar dissolves. Sprinkle the active dry yeast on top of the water but do not stir. Allow to sit for 5 to 10 minutes until the yeast are activated and the liquid becomes bubbly in appearance. ⭐️⭐️⭐️If you have rapid rise yeast, you don’t have to do this step! Add the yeast directly to the batter, along with an extra 1/4 cup of milk. 3 Combine the butter and milk in a bowl, and microwave at 30 second intervals until the butter is completely melted and the milk is warm (~105°F). 4 In a large bowl, combine the flour and salt. Whisk well to combine. 5 In a separate bowl, whisk together the eggs, vanilla extract, and maple syrup. 6 Add all the liquid ingredients to the flour mixture and lightly mix before adding the yeast mixture and mixing gently again. It’s okay if there are some lumps. Don’t overmix! 7 Cover the bowl with plastic wrap and allow to sit at room temperature for 1 hour. For best results, transfer the bowl to the fridge overnight. If you really can’t wait, though, you can cook them immediately. 8 Remove the bowl from the fridge and preheat your waffle iron according to the manufacturer’s instructions. 9 Gently mix the waffle batter, then ladle it onto the preheated waffle iron. If you have a larger waffle iron (I.e.. 7 inch, deep pocket), the cooking time may be 5 to 6 minutes. My smaller waffles took about 2 to 3 minutes before the iron’s alarm sounded. 10 Transfer the cooked waffles to a wire rack to cool. 11 The outside is a little crispy and the inside is light and fluffy! Serve them with your favorite toppings: syrup, fruit, whipped cream, or a dusting of powdered sugar. 1 Assemble your ingredients 1 Assemble your ingredients 2 In a small bowl, mix 1/4 cup warm water and 1 teaspoon sugar until the sugar dissolves. Sprinkle the active dry yeast on top of the water but do not stir. Allow to sit for 5 to 10 minutes until the yeast are activated and the liquid becomes bubbly in appearance. ⭐️⭐️⭐️If you have rapid rise yeast, you don’t have to do this step! Add the yeast directly to the batter, along with an extra 1/4 cup of milk. 2 In a small bowl, mix 1/4 cup warm water and 1 teaspoon sugar until the sugar dissolves. Sprinkle the active dry yeast on top of the water but do not stir. Allow to sit for 5 to 10 minutes until the yeast are activated and the liquid becomes bubbly in appearance. ⭐️⭐️⭐️If you have rapid rise yeast, you don’t have to do this step! Add the yeast directly to the batter, along with an extra 1/4 cup of milk. 3 Combine the butter and milk in a bowl, and microwave at 30 second intervals until the butter is completely melted and the milk is warm (~105°F). 3 Combine the butter and milk in a bowl, and microwave at 30 second intervals until the butter is completely melted and the milk is warm (~105°F). 4 In a large bowl, combine the flour and salt. Whisk well to combine. 4 In a large bowl, combine the flour and salt. Whisk well to combine. 5 In a separate bowl, whisk together the eggs, vanilla extract, and maple syrup. 5 In a separate bowl, whisk together the eggs, vanilla extract, and maple syrup. 6 Add all the liquid ingredients to the flour mixture and lightly mix before adding the yeast mixture and mixing gently again. It’s okay if there are some lumps. Don’t overmix! 6 Add all the liquid ingredients to the flour mixture and lightly mix before adding the yeast mixture and mixing gently again. It’s okay if there are some lumps. Don’t overmix! 7 Cover the bowl with plastic wrap and allow to sit at room temperature for 1 hour. For best results, transfer the bowl to the fridge overnight. If you really can’t wait, though, you can cook them immediately. 7 Cover the bowl with plastic wrap and allow to sit at room temperature for 1 hour. For best results, transfer the bowl to the fridge overnight. If you really can’t wait, though, you can cook them immediately. 8 Remove the bowl from the fridge and preheat your waffle iron according to the manufacturer’s instructions. 8 Remove the bowl from the fridge and preheat your waffle iron according to the manufacturer’s instructions. 9 Gently mix the waffle batter, then ladle it onto the preheated waffle iron. If you have a larger waffle iron (I.e.. 7 inch, deep pocket), the cooking time may be 5 to 6 minutes. My smaller waffles took about 2 to 3 minutes before the iron’s alarm sounded. 9 Gently mix the waffle batter, then ladle it onto the preheated waffle iron. If you have a larger waffle iron (I.e.. 7 inch, deep pocket), the cooking time may be 5 to 6 minutes. My smaller waffles took about 2 to 3 minutes before the iron’s alarm sounded. 10 Transfer the cooked waffles to a wire rack to cool. 10 Transfer the cooked waffles to a wire rack to cool. 11 The outside is a little crispy and the inside is light and fluffy! Serve them with your favorite toppings: syrup, fruit, whipped cream, or a dusting of powdered sugar. 11 The outside is a little crispy and the inside is light and fluffy! Serve them with your favorite toppings: syrup, fruit, whipped cream, or a dusting of powdered sugar. 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