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Perfect Homemade Waffles

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...

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:

  1. In a medium bowl, combine all the dry ingredients.

  2. Whisk in all the wet ingredients until a batter forms.

  3. Slowly stream in gently melted unsalted butter until combined and a batter forms.

  4. Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.

  5. Cook (flip when needed) until golden brown.

  6. Top with a piece of butter and drizzle with maple syrup.


Belgian Waffle Method:

  1. Start with heated whole milk (95F) and whisk in instant yeast and let sit for 5 minutes at room temperature.

  2. 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.

  3. 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.

  4. Knead for 5 minutes until smooth.

  5. Roll into a ball and place in a greased bowl and cover with plastic wrap. Let it rise at room temperature for 1 hour.

  6. Punch all the gas out of the dough. Add pearl sugar to the dough and knead until mixed in evenly.

  7. Divide into 6-12 pieces and cover with a greased plastic wrap. Rest for 10 minutes.

  8. Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.

  9. Cook (flip when needed) until golden brown.

  10. Top with berries of choice and a drizzle of powdered sugar.


Mochi Waffle Method:

  1. In a large bowl, whisk in an egg and while constantly whisking stream in whole milk, and gently melted unsalted butter.

  2. Once combined, whisk in fine sea salt, baking powder, and granulated sugar.

  3. Add in mochiko flour until a paste-like batter forms.

  4. Pour into a piping bag and set to the side.

  5. 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.

  6. Preheat the waffle iron, spray with cooking oil and add enough batter to fill up the iron ¾ of the way around.

  7. Cook (flip when needed) until golden brown.

  8. Top with whipped cream, bananas foster and a drizzle of the rum salted caramel.

17 ความคิดเห็น


Steven Mendoza Jimenez
Steven Mendoza Jimenez
08 เม.ย. 2566

Can I prepare the instant yeast mixture the night before?

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Margaret Stringer
Margaret Stringer
23 มิ.ย. 2566
ตอบกลับไปที่

You probably could, but if I were you, I'd keep it in the fridge overnight, so you don't have to pick it up from the counter and the floor. Oh, and I'm not sure - could it overproof?

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braylons84
13 ก.พ. 2566

What kind of waffle maker is that?

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Scott Friedman
Scott Friedman
16 ม.ค. 2565

2 cups of AP flour isn't close to 300g. 120-130g is one cup.

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Matthew Stromberg
Matthew Stromberg
08 ต.ค. 2564

For the Mochi waffle recipe 3/4 cup of sugar is 150g not 70g. Which measurement is correct?

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Marta Barkóci
Marta Barkóci
12 ต.ค. 2564
ตอบกลับไปที่

As far as I know, it's 150 grams. But no matter how much you use, the recipe should work. Use as much as you like, maybe taste the batter as you're making it and adjust to your liking. :)

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dira_bernard
26 ก.ย. 2564

I love my first waffle with banana foster, incredible.

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