This is just one of dozens possible ways to serve the waffles. But this one is very delicious, as well as the waffles themselves. The fresh hot waffle, crisp on the outside and tender within, topped with a scoop (or two) of immediately starting melting tangy ice cream and thick homemade blueberry sauce make a really nice combo, I can assure you.
All preparation is done the night before. Only the eggs are added right before the baking. The waffles are wonderful fresh, right from the grids. The leftover batter can be kept in the refrigerator for up to 3 days. That is, make as many waffles as you plan to serve at once: reheated waffles are, frankly, not enjoyable at all.
Makes 6 large Belgian-style waffles, 6 adult servings
Ingredients:
- ½ cup lukewarm water (105F)
- ¼ cup granulated sugar, divided
- 2 ¼ tsp active dry yeast (1 packet)
- 2 cups whole milk
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 cups all-purpose flour
- 1 heaped tsp of Kosher salt
- 2 large eggs, lightly beaten
- 2 tsp pure vanilla extract
- ¼ tsp baking soda
For serving:
Preparation:
The night before baking (at least 8 hours ahead), in a large bowl, combine the warm water, 1 tsp of the granulated sugar and yeast. Stir to dissolve, cover with plastic wrap and let stand in a warm place for 10 minutes, until foamy.
Meanwhile, stirring, heat the milk and the rest of the sugar in a small saucepan until the milk is warm (105F). Whisk the milk into the yeast mixture. Whisk in the melted butter. Gradually whisk in the flour and salt, mix until well combined and smooth. Cover the bowl tightly with plastic wrap and let stand overnight on the counter. Do not refrigerate.
When ready to bake, preheat your Belgian waffle maker. Center an oven rack and preheat the oven to 200F. Place a cooling rack onto a large baking sheet and set aside. While the waffle maker is heating, whisk in the eggs, vanilla extract and baking soda into the batter. Use a measuring scoop to measure out the batter. Pour onto the hot waffle grids (don’t forget to spray the grids with oil before the first batch). Spread the batter evenly over the grids using a heat-proof spatula. Close the cover and bake according to your waffle manufacturer’s directions. If the waffle is not served right away, put the waffle onto the cooling rack and slide into the preheated oven while making the rest of the waffles. It will prevent the waffle from losing crispiness and will keep it warm. Repeat with the rest of the batter. Or, cover the leftover batter with plastic wrap and keep in a fridge for up to 3 days. Stir well before baking.
nags said
July 22 2008 @ 12:05 am
they look lovely :)
Christy said
July 22 2008 @ 2:17 am
I know this won’t be the first time I said this, but your family is soo lucky!! You actually have a Belgian waffle iron!! Oh what wouldn’t I do for one of those right now!!
Y said
July 22 2008 @ 2:33 am
Love a good waffle! Yours look perfect. Berry sauce and ice cream is just the way I would want to have my waffles too.
I don’t own a waffle iron at home but that’s probably just as well or I might be using it every day!
Aparna said
July 22 2008 @ 7:41 am
These look so good. I have an ordinary waffle iron and love them.
But would you know a way to make crisp waffles without eggs?
Vera said
July 22 2008 @ 10:28 am
Nags, thank you.
Christy, honestly speaking, I’m not sure if they are so lucky. Occasionally I feel guilty because of their carbs overconsumption.
Y, thank you. You probably worry for nothing. It is possible to own an appliance and hardly use it:) I’m talking from my own experience.
Aparna, thanks. Unfortunately I’ve never tried to make eggless waffles.
grace said
July 22 2008 @ 11:46 am
i enjoy a belgian waffle every now and then. i’d enjoy them a lot more frequently with the blueberry sauce. i’d eat them nonstop if there was sour cream ice cream at the ready. :)
Clumbsy Cookie said
July 22 2008 @ 4:54 pm
I will defenetly make this next time I make waffles, I’ve bookmarked it. I’m allways on the lookout for the perfect waffle recipe!
Dragon said
July 22 2008 @ 8:38 pm
I’ve never tried Sour Cream Ice Cream. I’ve never even heard of it but it sounds so yummy.
Sophie said
July 23 2008 @ 7:46 am
I tagged you in a Music Meme! (not sure what it is? Check out my latest blog entry for the details :)
Bonbon Oiseau said
July 23 2008 @ 9:22 pm
the waffle looks so light and delicous and the blueberries and sour cream icecream (sourcream icecream? nice!) sound perfect on top!
Vera said
July 23 2008 @ 10:17 pm
Grace, thank you very much for your words.
Rita, I’m glad you decided to give it a try. Please, let me know how it went.
Dragon, it doesn’t just sound good, the ice cream also tastes great:)
Sophie, I’ll check the rules, thank you.
Bonbon Oiseau, thank you for your kind comment.
Ivy said
July 24 2008 @ 11:00 am
What a perfectly perfect waffle, Wow!
I actually have some left over blueberry sauce that I could use on some waffles for a nice Saturday breakfast. Yum. :)
Tartelette said
July 24 2008 @ 7:00 pm
I love making fromage blanc ice cream so I can see myself eating a whole lot of this!! And on top of waffles…yum!