WAFFLES! One of my favourite foods of all time. Probably because I was denied them for so long (there is a serious waffle iron shortage in Australia, imho), I am now very passionate about waffles.
And it’s my strong feeling at this time, that the Belgian Waffle, with it’s gooey pockets of caramelised sugar, and it’s buttery, brioche-like texture, is the king of waffles.
But, like a lot of good things in this world, the traditional Belgian Waffle takes time. Usually two rises in fact, sometimes totaling upwards of 3 hours. Aaaaaaand I wanna eat these waffles for breakfast, yo. (Yes, there is ice cream on these. Yes, I eat ice cream for breakfast)
SO – I have devised a quick-time recipe that fulfills my need for waffled, Belgian goodness, and I thought hey, you might like it too! A few things, though: these are not quite as fully buttery as a traditional Belgian babe. They’re buttery, alright, just not as buttery. I just want you to know what we’re working towards here.
These are the perfect thing to make if you’ve got some homies coming over for breakfast. They’re really no more difficult that any super-easy one bowl pancake or waffle recipe. You just stir it all together – they only difference is that these guys hang around for half an hour.
They’d be perfect alongside some fresh fruit, or some stewed rhubarb (since it’s in season now!), and a pig pot of black coffee. Buy the fancy beans, yo. You’re most definitely worth it.
And here’s where I ask you a real-talk question. Hypothetically…if I were to start a YouTube channelllllll…..what might you like to see on there? Would you even be interested in watching it? Do you watch other Youtube cooking channels? What’s your favourite one?
Personally I’m obsessed with Jamie Oliver’s FoodTube, Cupcake Jemma and Munchies by Vice. But would you wanna see me chatting about my favourite cookbooks, and whipping up the same brand of sugary nonsense that you get here? Let me know lovely people, let me know!
- 2 cups (300g) plain flour
- 1 fat pinch of salt
- 1 tbsp caster sugar
- ½ tsp cinnamon
- 1 tsp vanilla bean paste
- ¼ tsp nutmeg
- 2 tsp dry active yeast
- 1 stick, less 1 tbsp (100g) butter
- 1 cup (250ml) milk
- 2 eggs
- ½ cup pearl sugar (optional)
- Place the flour, salt, sugar, yeast, cinnamon, vanilla and nutmeg into a large bowl.
- Place the butter in a small pan over a low heat. When it's melted, remove from the heat, and pour in the milk, stirring well (this should bring it down to a just-warm temperature - if it's still too warm to stick your finger in, let it cool a while.
- Whisk the eggs into the milk and butter, then pour it all into the dry ingredients and stir together thoroughly with a wooden spoon. Cover the bowl with plastic, then set aside to rise for half an hour.
- When the time is up, the mixture should be all bubbly. Stir through the pearl sugar (if using) but only just - don't overmix that sucker.
- Bake the waffles in your waffle iron, according to the manufacturer's instructions - I baked mine on a medium-high setting.
- Serve with whatever you like - blueberries and ice cream is a solid choice.