Kamran’s Classic Belgian Waffles

I am a bit of a waffle fiend. It is the one item on cafe menus that always catches my attention. My ideal waffle is the type that you can smell the sweet aroma from two streets away, deep dished, goldenly crunchy on the outside yet light and soft on the inside. I have tried countless recipes using a varied combination of baking powder, baking soda and yeast. I was yet to find a recipe that I am completely in love with until recently when I stumbled upon Kamran’s blog Sophisticated Gourmet.

If you are an impatient cook, this is the recipe for you. You don’t need to whip egg whites on a Saturday morning. You don’t even need to melt the butter as this recipe uses oil. This recipe makes 6 waffles. If you don’t want to use all of the batter at one go, put it in a sealed container in the fridge. It will be just as good tomorrow.

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Ingredients

1 cup / 120g all-purpose flour
1 tablespoon / 13g granulated white sugar
2 teaspoons baking powder
1/4 teaspoon fine grain sea salt
1 scant (just barely) cup / 210ml whole milk, at room temperature (or buttermilk; refer to headnotes)
1/4 cup / 60ml sunflower oil, plus more for greasing (refer to headnotes)
1 egg, at room temperature
1/2 teaspoon vanilla extract

Topping ideas: Yogurt with a bit of honey stirred in, granola, sliced bananas, Nutella (gianduja), fresh or macerated berries, softened butter, maple syrup or golden syrup.

Method

  1. Preheat the waffle iron according to the manufacturer’s instructions.
  2. In a larger mixing bowl  whisk together the flour, sugar, baking powder and salt. Set aside.
  3. In another bowl, gently whisk together the milk, oil, egg, and vanilla until smooth and combine. Pour the egg mixture into the flour mixture and stir together with a wooden spoon or silicone spatula, until just combined. The mixture will appear thick and lumpy, this is normal; don’t over-mix the batter.
  4. Once the waffle iron has preheated, using a pastry brush, coat the inside (top and bottom) of the iron with oil. Pour enough batter into the waffle iron to just cover the waffle grid. Close the iron and cook the waffle as per the manufacturer’s instructions, about 3-5 minutes, until golden brown. To prevent the waffles from getting soggy, toss them— one at a time— back and forth between your hands a few times to help release any steam. Continue on with the rest of the batter until done.

Serve right away with butter, maple syrup or fresh fruit with whipped cream.

 

* Recipe and photos courtesy of Sophisticated Gourmet
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