.JPG)
I have LOOOOOVED Belgian Waffles for as long as I can remember. My parents never made them, they were always a treat when we were on vacation and a restaurant would offer them for breakfast. The only other time I was lucky enough to eat them was when my sister & I were kids and would stay at my grandma's house overnight. She would break out this old waffle maker that made 1 giant Belgian waffle and we would wait patiently (which is not easy when you are a hungry kid in the morning) as she made 1 giant waffle at a time, but these were totally worth the wait. I couldn't get enough of the crisp exterior and the light as air interior. They almost melt in your mouth when made correctly. My grandma always served them with soft butter and boysenberry syrup and it was soooo much more heavenly than plain old syrup! I didn't even know until abut a year ago that the reason she served them with the boysenberry syrup is because she doesn't care for maple syrup...huh, I guess you never stop learning about your family. :) But to my sister's and my dismay, they don't sell our favorite brand anymore (Knotts) and unfortunately no one else make boysenberry syrup that can hold a candle to it. But I have worked some magic and created a delish topping that reminds me so much of the Knotts syrup. Amazing combination! I'm not usually a fruit topping person at all, but this is special.
I decided I'd include my (estimated) recipe for the fruit syrup I make, but since it's not a measured recipe, feel free to adjust to your taste. I don't have photos of the syrup (except the finished product on my waffles), but I think you can figure it out :)
The best part about these waffles is that you literally dump all the ingredients in a bowl and stir. Comes together so fast! I love making these for Lana (who SCARFS these down whenever I make them). She already has a love for waffles & pancakes. I don't think they need to be a special occasion breakfast at all. I don't understand why they are only offered at brunch....they are so simple to make and they reheat so beautifully! My way of reheating them makes them taste as close to fresh made as you can get! I like to make a good size batch so we have some for 2-3 breakfasts. You can easily double this recipe and make even more if you wish.
I made them again this morning...yuuuuummmmmm!
Light & Crisp Belgian Waffles (Makes about 3 batches of 4-sheet waffles= 12 individual waffles)
Serves 4
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 tsp sugar
2 eggs
2 cups buttermilk
2/3 cup vegetable oil
3/4 tsp vanilla extract
Assemble your ingredients. Please note: If you substitute any of these ingredients, I cannot guarantee you will get the same delicious results and great texture. The cornstarch is key to the "crispness" of the waffle and the buttermilk is the secret to tender waffles. Everything has a purpose here.
If you plan to cook the waffles and serve them all at once, preheat your oven to low (200 degrees) so you can keep the waffles warm.
In a med bowl, add all your dry ingredients.
Next add the eggs, oil, buttermilk & whisk until just combined.
Add your vanilla extract and stir until mixture is pretty smooth. (a few small lumps are ok, just don't over mix)
If you can, let the batter sit for 10-30 minutes that's ideal, but not 100% necessary. This is when I get out my waffle iron and start heating it up. I love my waffle iron. I requested it for Christmas one year and I've definitely gotten a ton of use from it! These recipe is worth buying a waffle iron, for sure.
I heat my iron to Medium. That is just the color that works for my particular iron. If you already know the setting and darkness you want in your waffles, then set it to that.
Next, spread your batter on your hot waffle iron (do NOT use cooking spray or anything on the iron! The waffles do NOT need it!!!)
.JPG)
I make sure to carefully (but quickly) spread an even layer of batter all over the iron, reaching the edges, but do not overfill with batter! It will spill out all over the sides. Remember the batter will rise! (I learned this the hard way the first time I used a waffle iron.)
Now close the lid & wait until the iron lets you know it's ready (mine "beeps")
When it's finished, make sure it has a nice golden brown color. Golden brown waffles mean you have a crisp texture! I use a butter knife to lift the waffles out of the iron and flip them onto a plate. Don't you wish you could eat these right now??? Mmmmmm......
Either keep in a low oven while you make the next batches, or serve immediately with butter, syrup, fruit, whipped cream, or anything you like on your waffles! Have fun!
If you want to save and re-heat your waffles: Cool the waffles completely. Put them in a ziploc bag and refrigerate until ready to use. When ready to eat again, preheat your oven to 350 degrees. Place your waffles on a cooling rack (or directly on the oven rack if your oven is clean enough). Heat for about 5-7 minutes. When they are hot and crisp, they are perfect and ready to eat. Enjoy!!
My little waffle thief!
Light & Crisp Belgian Waffles (Makes about 3 batches of 4-sheet waffles= 12 individual waffles)
Serves 4
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 tsp sugar
2 eggs
2 cups buttermilk
2/3 cup vegetable oil
3/4 tsp vanilla extract
Assemble your ingredients. Please note: If you substitute any of these ingredients, I cannot guarantee you will get the same delicious results and great texture. The cornstarch is key to the "crispness" of the waffle and the buttermilk is the secret to tender waffles. Everything has a purpose here.
If you plan to cook the waffles and serve them all at once, preheat your oven to low (200 degrees) so you can keep the waffles warm.
In a med bowl, add all your dry ingredients. Next add the eggs, oil, buttermilk & whisk until just combined. Add your vanilla extract and stir until mixture is pretty smooth. (a few small lumps are ok, just don't over mix)
If you can, let the batter sit for 10-30 minutes that's ideal, but not
100% necessary. This is when I get out my waffle iron and start heating
it up.
I heat my iron to Medium. That is just the color that works for my
particular iron. If you already know the setting and darkness you want
in your waffles, then set it to that.
Next,
spread your batter on your hot waffle iron (do NOT use cooking spray or
anything on the iron! The waffles do NOT need it!!!)
I
make sure to carefully (but quickly) spread an even layer of batter all
over the iron, reaching the edges, but do not overfill with batter! It
will spill out all over the sides. The batter will rise, remember! (I
learned this the hard way the first time I used a waffle iron.)
Now close the lid & wait until the iron lets you know it's ready (mine "beeps")
When it's finished, make sure it has a nice golden brown color. Golden
brown waffles mean you have a crisp texture! I use a butter knife to
lift the waffles out of the iron and flip them onto a plate.
Either keep in a low oven while you make the next batches, or serve
immediately with butter, syrup, fruit, whipped cream, or anything you
like on your waffles! Have fun!
If you want to save and re-heat your waffles: Cool the waffles
completely. Put them in a ziploc bag and refrigerate until ready to use.
When ready to eat again, preheat your oven to 350 degrees. Place your
waffles on a cooling rack (or directly on the oven rack if your oven is
clean enough). Heat for about 5-7 minutes. When they are hot and crisp,
they are perfect and ready to eat. Enjoy!!
1 cup blackberries (or boysenberries if you can find them)
1/4 cup blueberries
3-4 strawberries, chopped
Juice of 1/4 lemon
1 Tbs sugar
Pinch salt
1/2 cup maple syrup
In a medium saucepan, combine berries, lemon juice, salt & sugar. Cook on med-low heat until berries start to break down and release their juices (about 7-10 minutes)
If you want a smooth syrup:Puree in a mini food processor or mash REALLY well with a fork (if you don't have one). Strain into a bowl. Stir in syrup.
If you want chunks of fruit: just stir in syrup.
Serve warm. YUM!!
.JPG)
.JPG)
