Belgian Waffles

I love waffles. But the thought of buying frozen is just plain sad. I'm a baker for goodness sake! I can make anything with flour, eggs, and water. Besides, I've made waffles before - though I used a mix and I had an electric waffle maker - so no big deal.

When the time came to finally buy a waffle maker, I went with this... <care of a stock photo found online and used the awesome Squarespace image editor to add the frame>


This lovely piece is made by Nordic Ware and it's cast aluminum. Since I now have a gas stove, I might as well take advantage of it and buy a stove top waffle iron. And just the thought of having to store another bulky electric appliance put me off in buying one with a cord.

Nordic Ware makes awesome stuff and this baby does not disappoint - very compact and easy to clean. The two halves can be separated and immersed in soapy hot water.

This is my first go at it and of course I didn't use the recipe that came with it. It's just what I do. Feel free to do whatever you want when you make your own waffles. Just saying...

P3222906 (2).jpg

So... as you can see, I failed to properly fill the waffle iron to achieve perfectly squared off waffles. I was aghast since I'm a bit of a perfectionist when it comes to baking. But when I tasted it with some butter and maple syrup... I couldn't careless what the waffles looked like. They were too yummy to complain.

Now for the recipe... in which you can find the original here. You know me already... I indeed make a small change.

Classic Belgian Waffles

- adapted from a Thomas DeGeest recipe


  • 1 1/2 teaspoons active dry yeast
  • 1 cup warm water
  • 1 cup (5 oz) all-purpose flour
  • 2 cups (10 oz) Bob's Red Mill whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon vanilla bean paste
  • 1 stick (4 oz) unsalted butter, melted
  • 2 large eggs, separated


  1. In a small bowl, dissolve the yeast in the water. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
  2. In a medium bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes.
  3. Preheat the oven to 225°. Heat and grease a waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven. Repeat with the remaining batter.

Note:  I used an ice cream scoop, size 16, that dishes out 2 oz portions. Six scoops (12 oz) of the batter will sufficiently fill the Nordic Ware waffle iron.