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Basic Waffle recipe
Makes 1-2 waffles:
Ingredients
1 egg
4 tablespoons unsalted butter, melted and
cooled
1 heaped tablespoon sugar
1 small pinch salt
approx. 100 ml milk
6 heaped tablespoons flour
Preparation
Take the melted butter and add the egg,
sugar, and salt; stir until mixture is smooth
and creamy. Add the flour and blend. Add
as much milk as it needs to make the dough
easy to pour.
Tip:
Flavour and spice the dough ad libitum
using i.e. gingerbread spices, vanillaflavour,
chocolateflavour or cinnamon.
Classic belgian waffles
Classic Belgian waffles have a crispy outside
and are soft and moist on the inside. They are
often served as part of a celebration – even
to celebrate something as simple as a beauti-
ful day. Try these waffles with your favourite
syrup or a topping such as sliced fresh straw-
berries and freshly whipped cream.
Makes 10 waffles:
Ingredients
355 ml water
2¼ teaspoons active dry yeast (one packet)
3 cups (approx. 360 gr.) sifted flour
¼ teaspoon salt
3 large eggs, sep 1 egg white
1
/
3
cup (approx. 75 gr.) sugar
236 ml milk
8 tablespoons unsalted butter, melted and
cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
Preparation
Heat ½ of the water to lukewarm.
Note:
Do not use water that is too hot be-
cause the yeast wont rise. Dissolve the yeast
in the water with a pinch of the sugar from
the recipe; let stand 5 to 10 minutes, until the
mixture begins to foam.
Put the flour and salt into a large bowl; stir to
blend and reserve. Add the egg yolks, one
of the egg whites, and remaining sugar to
the yeast mixture; stir to blend. Add the re-
maining water, milk, melted butter, oil, and
vanilla; stir until the mixture is smooth. Stir the
liquid mixture into the flour mixture and beat
until the mixture is smooth.
Beat the egg whites until stiff peaks form.
Fold the egg whites gently into the dough.
Let the dough stand for 1 hour, stirring every
15 minutes.
Preheat your wafflemaker on preferred set-
ting (green indicator light will be illuminated
when preheated) and act upon the instruc-
tions described in ›Use‹. Serve with whip-
ped cream, fruit, jam, powdered sugar, or a
warm fruit syrup.
Gingerbread belgian waffles
These waffles have the flavour of just-baked
gingerbread and are delicious served with
fresh fruit or caramelised apples and pears.
Makes 6 waffles:
Ingredients
118 ml warm water
1 teaspoon granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1½ cups (approx. 180 gr.) all-purpose flour
1 cup (approx. 250 gr.) shortbread biscuit
crumbs
¼ cup (approx. 55 gr.) granulated sugar
3 cups (approx. 360 gr.) sifted flour
¼ teaspoon salt
1 teaspoon ground ginger
¼ teaspoon lemon zest, finely chopped
472 ml cups warm milk
3 large eggs, separated
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
Preparation
Measure water into a large bowl.
Note:
Do not use water that is too hot be-
cause the yeast wont rise. Add 1 teaspoon
granulated sugar and yeast; stir to dissolve.
Let stand 10 minutes.
In a separate bowl, combine the flour, short-
bread biscuit crumbs, ¼ cup sugar, salt, gin-
ger, and lemon zest; stir to combine. Add
the milk, egg yolks, melted cooled butter,
and vanilla to the yeast mixture. Stir until
smooth. Add the dry ingredients and beat
until smooth, using hand mixer at low speed.
Cover with waxed paper and let stand to rise
in a warm, draft-free place for 30 minutes.
Beat the egg whites until stiff, but not dry.
Gently fold into the dough.
Preheat your wafflemaker on preferred set-
ting (green indicator light will be illuminated
when preheated) and act upon the instruc-
tions described in ›Use‹. Serve with lemon
curd, fruit, jam, powdered sugar, a warm
fruit syrup, or whipped cream.
Good night waffles
Most of the mixing for these waffles is done
the night before. In the morning, just mix in
the eggs, vanilla and a pinch of baking soda
while the wafflemaker is heating. Leftover
dough may be covered and kept in the refri-
gerator for up to three days. Heat your waff-
lemaker in the morning, stir the dough and
have a freshly baked waffle for breakfast.
Makes 6 waffles:
Ingredients
118 ml lukewarm water
1 tablespoon granulated sugar
2¼ teaspoons active dry yeast (1 yeast pa-
cket)
472 ml whole milk, warmed
½ cup (approx. 115 gr.) unsalted butter, mel-
ted and cooled
1 teaspoon salt
2 cups (approx. 240 gram) all-purpose flour
2 large eggs, lightly beaten
2 teaspoons vanilla extract
¼ teaspoon baking soda
Preparation
The night before, or at least 8 hours before
baking, combine the warm water, granulated
sugar and yeast. Let stand 10 minutes, until
foamy.
Stir in the warm milk, melted butter and salt.
Beat in the flour until smooth (this may be
done using a hand mixer on low speed).
Wrap bowl tightly with plastic wrap and let
stand overnight (or for 8 hours) on the coun-
tertop – do not refrigerate. When ready to
bake, preheat your wafflemaker on preferred
setting (green indicator light will be illumina-
ted when preheated).
While the waffle maker is heating, stir the
eggs, vanilla and baking soda into the dou-
gh. Bake upon the instructions described in
›Use‹. Serve with sliced fresh fruit, jam, pow-
dered sugar, a warm fruit syrup, or whipped
cream.
Pumpkin nut belgian waffles
These waffles taste like freshly baked pump-
kin muffins and are delicious served with
warm maple syrup.
Makes 6 waffles:
Ingredients
1½ cups (approx. 180 gr.) all-purpose flour
1 ounce (approx. 30 gr.) finely chopped wal-
nuts (best if toasted first)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
3
/
4
cup (approx. 75 gr.) pumpkin puree (can-
ned solid pack pumpkin)
2 large eggs, separated
236 ml whole milk
59 ml real maple syrup (do not use pancake
syrup)
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3 large egg whites
Preparation
In a large bowl, combine the flour, chopped
nuts, cornstarch, baking powder, salt, cin-
namon, ginger, and nutmeg. Stir to blend
and reserve. In a second bowl, combine
the pumpkin puree, egg yolks, milk, maple
syrup, melted butter, and vanilla; stir until
