Did you know that the traditional ‘Belgian’ waffle, adored by so many, is actually a yeast waffle from the city of Brussels?
Airy, fluffy and light on the inside, they’re browned to a buttery crisp on the outside, with just enough sweetness & crunch to please every palette.
‘Brusselse wafels’ rose to fame because of YEAST! It’s no surprise that doughnuts made with yeast are more delicious than the ones that aren’t. Think Krispy Kreme. Hence, Waffles made with yeast are so much more delightful.
Traditional Brussels Waffles
– 3 eggs, yolks & whites separated
– 12 oz of warmed milk, preferably whole
– 1 packet of dry active yeast
– 12 oz of sparkling water, room temperature
– 3 1/2 cups of self-rising flour, sifted
– 10 Tablespoons butter
– a pinch of salt
– 2 Tbsp of sugar
Heat waffle iron to medium high.
Separate egg whites and yolks in two bowls, and set aside. Warm milk in the microwave until a little more than warm, but not too hot to not touch. Combine with yeast and sugar. Allow to bubble for 10 min.
Lightly beat egg yolks and add yeast mixture. Beat until incorporated, then add sparkling water and stir gently until well-combined. Sift flour directly into the milk mixture, beat with an electric mixer until not lumpy.
Melt butter in a small sauce pan. Beat egg whites into stiff peaks. Pour melted butter into batter and gently fold in stiffened egg whites by hand. Add a pinch of salt and stir. Let the batter sit for 20-30 minutes to rest and start bubbling.
Make sure to spray all sides of your waffle iron with non-stick spray. Pour 1/4 cup of batter per waffle square and close waffle maker. Cook for anywhere from 3 minutes to 5 minutes depending on how hot your iron is. You will need to experiment with it to make sure they are brown and crisp on the outside and soft on inside, but cooked through.
We like to use chopsticks to remove the waffles from the iron. In the image above, the waffles weren’t done quite yet, but you can see in the below picture, they are done. 
Serve with powdered sugar, brown sugar or whipped cream for an authentic Belgian treat. Or you can use your favorite waffle toppings.
Ingredients
- – 3 eggs, yolks & whites separated
- – 12 oz of warmed milk, preferably whole
- – 1 packet of dry active yeast
- – 12 oz of sparkling water, room temperature
- – 3 1/2 cups of self-rising flour, sifted
- – 10 Tablespoons butter
- – a pinch of salt
- – 2 Tbsp of sugar
Instructions
- Heat waffle iron to medium high.
- Separate egg whites and yolks in two bowls, and set aside. Warm milk in the microwave until a little more than warm, but not too hot to not touch. Combine with yeast and sugar. Allow to bubble for 10 min.
- Lightly beat egg yolks and add yeast mixture. Beat until incorporated, then add sparkling water and stir gently until well-combined. Sift flour directly into the milk mixture, beat with an electric mixer until not lumpy.
- Melt butter in a small sauce pan. Beat egg whites into stiff peaks. Pour melted butter into batter and gently fold in stiffened egg whites by hand. Add a pinch of salt and stir. Let the batter sit for 20-30 minutes to rest and start bubbling.
- Make sure to spray all sides of your waffle iron with non-stick spray. Pour 1/4 cup of batter per waffle square and close waffle maker. Cook for anywhere from 3 minutes to 5 minutes depending on how hot your iron is. You will need to experiment with it to make sure they are brown and crisp on the outside and soft on inside, but cooked through.
- Serve with powdered sugar, brown sugar or whipped cream for an authentic Belgian treat. Or you can use your favorite waffle toppings.
My little one loved them with real whipped cream and powdered sugar so he could carry them around and eat.
What are your favorite waffle toppings?
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