Yeah, waffles are good but most of the time, homemade just doesn't hit right. We're going to make a major correction to that by making mochi waffles, the classic Belgian liege waffle, and even a third an easy eggo style waffle.
SUPPLIES USED:
Serving Size: 2-4
INGREDIENTS USED:
American/quick Version:
2 cups (300g) all-purpose flour
3 tablespoons (45g) granulated sugar
1 tablespoon (15g) baking powder
1 teaspoon (4g) fine sea salt
2 eggs
1 egg yolk
1 cup (240ml) milk
1/2 cup (120ml) buttermilk
3/4 cup (170g) unsalted butter, melted
1 teaspoon (5g) vanilla extract
Belgian Liege Waffles:
1 cup (240ml) whole milk
2 teaspoons (7g) instant yeast
1/4 cup (60g) granulated sugar
6 tablespoons (84g) unsalted butter, melted
2 eggs room temp
1 egg yolk
1.5 teaspoons (5g) fine sea salt
3.5 cups (525g) flour
1.5 cups (225g) pearl sugar
Powdered sugar for sprinkling
Mix of fruit (strawberries, blueberries, etc.)
Mochi (GLUTEN FREE):
3/4 cup (180ml) milk
1 egg
1.5 cups (225g) mochiko flour
3/4 cup (70g) sugar
1.5 teaspoons (7g) baking powder
1/2 teaspoon (4g) fine sea salt
2 tablespoons (28g) melted unsalted butter
Bananas Foster:
1/4 cup (56g) butter
3/4 cup (160g) light brown sugar
1/4 cup (60ml) rum
2 teaspoons (5g) vanilla
3 bananas sliced
INSTRUCTIONS:
American Method:
In a medium bowl, combine all the dry ingredients.
Whisk in all the wet ingredients until a batter forms.
Slowly stream in gently melted unsalted butter until combined and a batter forms.
Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.
Cook (flip when needed) until golden brown.
Top with a piece of butter and drizzle with maple syrup.
Belgian Waffle Method:
Start with heated whole milk (95F) and whisk in instant yeast and let sit for 5 minutes at room temperature.
In a separate bowl, combine and whisk together granulated sugar, fine sea salt, 2 room temperature eggs, and egg yolk. Once combined, stream in melted unsalted butter.
In a separate large bowl, add all-purpose flour and create a small well and mix in the instant yeast mixture and egg mixture until a shaggy dough forms.
Knead for 5 minutes until smooth.
Roll into a ball and place in a greased bowl and cover with plastic wrap. Let it rise at room temperature for 1 hour.
Punch all the gas out of the dough. Add pearl sugar to the dough and knead until mixed in evenly.
Divide into 6-12 pieces and cover with a greased plastic wrap. Rest for 10 minutes.
Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.
Cook (flip when needed) until golden brown.
Top with berries of choice and a drizzle of powdered sugar.
Mochi Waffle Method:
In a large bowl, whisk in an egg and while constantly whisking stream in whole milk, and gently melted unsalted butter.
Once combined, whisk in fine sea salt, baking powder, and granulated sugar.
Add in mochiko flour until a paste-like batter forms.
Pour into a piping bag and set to the side.
For the banana foster, melt unsalted butter over medium heat, and once melted add in light brown sugar. Stir to disperse. Add in sliced bananas and cook for 1 minute before flipping and cooking for an additional 1 minute. Hit with a pinch of salt, ground cinnamon, vanilla extract, and good quality rum. Turn heat to medium-high and using a kitchen torch to light the liquid on fire (please be careful). Shake the pan constantly until the sauce turns to a glaze. Once the flame is out turn off the heat.
Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.
Cook (flip when needed) until golden brown.
Top with whipped cream, bananas foster and a drizzle of the rum salted caramel.
