My dad loves a good waffle. Every other Sunday over breakfast, he takes his time pondering the menu only to land between either pancakes or waffles. And coffee. Breakfast isn’t breakfast without coffee!
This year for Father’s Day (yes, I’m a week late), I decided to make him a full American brunch complete with scrambled eggs, biscuits with bacon & sausage gravy, southwest breakfast potatoes, and about two dozen of these overnight Belgian waffles.
Turns out the secret to a good Belgian waffle is all in the waffle iron. It should be a square-like contraption yielding beautiful, thick, pot bellied waffles with deep squares for holding butter and maple syrup. Yeah, we don’t have one of those. We got our waffle iron at Walmart. It was cheap but it’s been with us for about 10 years so who’s getting the last laugh!
So, let’s have thin, crunchy, almost deep fried waffles drizzled with maple syrup, whipped cream, powdered sugar and eat them like a NYC calzone, folding them in half to trap all the sugary sweet toppings inside! Yum!
- 1/2 tablespoon lukewarm water
- 1/8 teaspoon active dry yeast
- 1/8 teaspoon granulated sugar
- 2 tablespoons whole milk, lukewarm
- 1/2 tablespoon butter, melted
- 1/2 teaspoon clover honey
- 1/16 teaspoon vanilla extract
- 1/16 teaspoon vanilla paste
- 1/8 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon Egg Beaters
- 1/64 teaspoon baking soda
- Maple syrup, whipped cream, powdered sugar and berries, for serving
- Stir the warm water, yeast and sugar together in a small mixing bowl and set aside to proof for 5 minutes.
- Meanwhile, combine the milk and butter together in a bowl and microwave for 10-20 seconds or just long enough to melt the butter. Add the honey, vanillas, salt and flour to the warm milk, stirring until well combined and a batter begins to form. Finally, stir in the yeast until well combined.
- Cover the batter with plastic wrap and set aside to rise on the counter for at least 2 hours or overnight (after the initial 2-hour rise, the batter can be transferred to the refrigerator for the night, if preferred).
- Preheat a mini waffle pan.
- The batter should be thick, bubbly and doubled in volume, but will quickly deflate upon stirring. Whisk together the Egg Beaters and baking soda before adding to the batter with a final stir.
- Quickly brush 3 grids on the mini waffle pan with butter and pour 1½ tablespoons of batter into the center. Cook each waffle over medium heat for 2-3 minutes per side, turning as needed to finish cooking, or until the waffles are golden brown. Serve warm with your favorite toppings!
- This recipe was written for a Nordicware Mini Waffle Pan. For those, using a 2-square Belgian Waffle iron, double this recipe for best results!