- 2 cups unbleached all-purpose flour
- 1 1/2 teaspoons instant yeast
- 1 can of evaporated milk
- 6 tablespoons butter, melted
- 2 tbs agave syrup
- 3/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
this is ginny’s first contribution to the food yenta.
you can catch up on her here…
everything about the last batch of waffles was sad, and so unappealing. i mean, it looked like a waffle but boy, it tasted NOTHING like what a waffle should be. the light, crispy, crunchy outside was in fact a dense, chewy, tasteless mess. i was really disappointed and decided to look up recipes on how to make a really good waffle.
i came upon the yeast waffle, also known as the belgian or brussels waffle. this variety of waffle, because of the use of yeast, is known to be light, crispy, and airy so this was definitely worth a try. the potential was there!
my version came out of not having all the ingredients the belgian waffle called for but still came out really delicious anyway. i always think if you’re going to cook, you have to be flexible by keeping your mind open to solutions.
i didn’t have milk around so i decided that i would use evaporated milk which i think has a creamier taste to it. if you don’t have evaporated milk just use 1 & 1/2 cups of regular milk instead.
belgian waffles
- put all the ingredients into a bowl, stir to combine, and let the batter sit for an hour on the counter until it starts bubbling.
- i used a waffle iron to cook these babies up. just don’t fill to the edge so you get that nice irregular edge. top with fruit, icing sugar, and syrup.
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