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HELP with Belgian Waffles Recipe

post #1 of 8
Thread Starter 



I'm looking to make crispy Belgian waffles which can be used a substitute for bread in a sandwich. I have never worked with yeast and would like to use it to make a waffle batter. I would really appreciate it, if you could provide some suggestions or recipes for me to try out. :) Generally folding egg whites into the waffle batter makes it fluffy and light, I read that adding sugar to the whipped egg whites will add texture? Is it true? I don't want my waffles to end up sweet.


Thank you! :) 

post #2 of 8

Vidyesh, my mother made killer waffles but my nextdoor neighbour who recently died, made the very best I ever had. Sadly enough I never asked for recipes and I never made waffles myself. But I helped at home (some 50 years ago!) beating the eggwhites and watching how. And as you said, there's always fresh yeast in them. In the old days, people bought a chunk of fresh living yeast in bakeries. Nowadays fresh yeast is for sale in small portions in many supermarkets. Filling the house with the smell of fermenting dough from fresh yeast is unforgettable!


I'll look around for a nice Belgian recipe.

post #3 of 8

All waffles have a minimal recipe and I think of waffles as bread and not pastry. This is what I do:

1.5-1.75 cups of AP flour
1/2 tsp of salt
2 tsp of baking powder
1/2 cup of vegetable oil
1.75 cups and an extra splash of full fat milk
Heaped tablespoon of sugar
3 eggs

I've been using this recipe for years. It is basic and I have never had a greasy waffle. Thanks Grandma!

Also, it helps to coat your waffle iron with bacon fat. :P 

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
post #4 of 8
Thread Starter 

Chris, I've seen recipes which use active dry yeast instead of fresh yeast. I render the difference would be the time it takes to rise and the amount of rise. Let me know if you find that recipe. I would really appreciate it and like to try it out. :) 


Lucas, I had a similar recipe which I tried. Have you tried using yeast as a substitute to baking powder? 

post #5 of 8

Here you go Vidyesh. I collected a few recipes but you really do need to take a look at the last one, which is exactly as my mother used to make it with fresh yeast. There's nothing like it.


I made the following selection of 4 recipes so others could enjoy them too, depending on the use of yeast. You will find the following categories;

- A. Using DRIED yeast

- B. Using SELF RAISING FLOUR which iis nothing else than a pre-mix of flour + baking powder

- C. Using nor yeast nor baking powder

- D. Using FRESH YEAST, exactly as I remember my mom making them!




A. Brussels waffles using dried yeast


- 6 gram dried yeast
- 2 eggs
- 350 ml milk
- 500 ml soda water
- 100 gram butter
- 1 tbsp extra fine sugar
- 500 gram flour for pâtisserie
- salt

1. Make the milk luke warm in a small pot. In another deep pan, melt the butter but absolutely without coloring. Add the lukewarm milk and the soda water.

2. Beat the eggs with a pinch of salt. Add to the milk mixture, away from the fire. Sprinkle the sieved flour in this mixture and beat with a whisk until the mixture is homogenous and there are no more lumbs. (note; I remember my mother going in with her arm, fishing for remaining lumbs!)

3. Add the sugar. Keep beating vigorously. Add the dried yeast and stir, this time with a wooden spoon.

4. Cover the mixture with a towel and let the mixture raise for half an hour at roomtemperature.

5. Bake the waffles in a hot waffle iron. For the first one, rub the iron with a neutral oil like mais oil.

6. Sprinkle with icing sugar and serve



B. Brussels waffles using self- raising flour


-250 g self-raising flour
- 500 ml milk
- 250 ml water
- 100 gram butter
- 2 eggwhites
- 2 eggyolks
- 2 sachets vanilla sugar

1. Melt the butter without coloring. Mix the flour with the sugar and add a bit of the milk. Stir. Add the eggyolks, one after a the other. Add the rest of the milk and the water. Stir until the mixture is completely homogenous.

2. Add the melted butter and stir again until homogenous.

3. Beat the eggwhites in nice peaks. Gently fold into the mixture.

4. Bake in a hot waffle iron. The mixture has to be quite fluid.



C. Recipe from "Le conseiller culinaire" by Gaston Clément (no yeast - no baking powder)


- 4 egg yolks
- 250 ml milk
- 100 gram flour
- 100 gram melted butter
- 8 egg whites beaten to nice peaks
- 1/2 sachet vanilla sugar
- pinch of salt

1. Mix the egg yolks in a large bowl with the milk. Add the flour and beat with a whisk until the mixture is homogenous. Add the melted butter

2. Add the beaten egg whites and fold in the mixture.


D. Brussels waffles using fresh yeast

ingredients for approx. 16 waffles

- 40 gram fresh yeast
- 500 gram flour
- 1 liter (1000 ml) luke warm milk
- 8 egg yolks
- 1 liter (1000 ml) luke warm water
- 400 gram melted butter
- 8 beaten egg whites
- 1 pinch of salt

1. Dissolve the yeast in 250 ml of the luke warm water.

2. Sieve the flour, add the yeast, then the milk and the egg yolks.

3. Add the water bit by bit, the melted butter, fold the eggwhites in and add the pinch of salt.

4. Cover with a towel and leave to raise for 1 hour.

5. Bake the waffles and serve with icing sugar on top or crème fraiche


post #6 of 8
Thread Starter 

Chris, Thanks man! I'll try out the last one first then the other three and let you know on how they turnout. :) Thanks again, Chris. Btw have you experimented with Indian food? 

post #7 of 8

De nada amigo. I'm not familiar with Indian food but I frequently use a wide range of spices. It would be so nice if you posted a few Indian dishes.

post #8 of 8
Thread Starter 

Si Señor. Will post soon.

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