Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Belgian Birthday Waffles
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- Level: Intermediate
- Total: 3 hr 10 min (includes resting and rising times)
- Active: 30 min
- Yield: 12 to 14 waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 437
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 7 g
- Cholesterol
- 87 mg
- Sodium
- 136 mg
Make these yeasted waffles for someone special's birthday, and they'll forget all about cake! Letting the batter ferment gives the waffles a malted flavor and makes them extra golden and crispy. The pop of confetti sprinkles mimics the crunchy pearl sugar found in some Belgian waffles.
- Level: Intermediate
- Total: 3 hr 10 min (includes resting and rising times)
- Active: 30 min
- Yield: 12 to 14 waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 437
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 7 g
- Cholesterol
- 87 mg
- Sodium
- 136 mg
Ingredients
Directions
Special equipment:
a waffle iron- Heat the milk in a medium saucepan until just warm (about 110 degrees F). Sprinkle the yeast over the milk, and let it sit until dissolved, about 5 minutes. Pour the mixture into a large bowl, and stir in the butter, 1/2 cup of the sugar, egg yolks, 1 tablespoon of the vanilla and the salt. Fold in the flour (it's OK if there are a few lumps). Cover and set aside in a warm place until the mixture is bubbly and rises by about half its original volume, 1 to 2 hours. (The batter can be made a day ahead and refrigerated after it rises.)
- Once the batter is ready, preheat the waffle iron and preheat the oven to 250 degrees F. Whip the egg whites and the remaining 1 tablespoon sugar with an electric mixer to soft peaks in a medium bowl. Fold the whites and sprinkles into the batter.
- Brush the top and bottom of the preheated waffle iron with butter, and pour the batter into each compartment (this varies from 1/4 to 1/2 cup, depending on the size of your waffle maker). Cook until the waffles are golden brown and crisp; remove them to a plate, and transfer to the oven to keep warm. Repeat with the remaining batter.
- Meanwhile, warm the maple syrup in a small saucepan over medium-low heat. Remove the saucepan from the heat, and stir in the remaining 1 tablespoon vanilla. Set aside and keep warm.
- To serve, stack 2 waffles on a serving dish, drizzle with some of the maple-vanilla syrup and top with a dollop of whipped cream. Serve the remaining syrup on the side.
Cook’s Note
These waffles can be made ahead and frozen for up to 1 month. Let thaw at room temperature, then reheat in the oven or toaster. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
