Yeast Free Waffles
One of the best drifting aromas on the streets of Brussels on a cold winters day is from hot waffles from one of the many stalls. When you eat them they don not disappoint with a comforting warmth and light texture and simply delicous sprinkled with a little icing sugar or in typical Belgium fashion with melted chocolate. Below I have given two recipes for waffles, the traditional one using yeast and a simple version using self raising flour.
Prep: 15 minutes
Cook: Cooking Time 10 minutes
- 250g flour
- pinch salt
- 2 tbsp caster sugar
- 250ml milk
- 3 eggs, separated
- 90g melted butter
- 1tsp. vanilla essence
- Ample Syrup
- Ice Cream or Cream (optional)
Batter:In a large bowl place the flour, salt and sugar. Lightly beat the egg yolks and add them to the flour mixture with the milk vanilla essence and melted butter. Beat the mixture until well combined and smooth.
- In a clean bowl beat the egg whites until stiff, fold the eggs gently (the idea is to retain the volume) into the flour mixture with a metal spoon.
To Cook:Brush a waffle iron with melted butter and place over a medium heat. When hot place 3-4 tablespoons of the batter on it and close. Cook the waffles for 3-4 minutes or until golden brown. Remove it from the iron and keep the waffle warm while you cook the remaining batter.
To Serve: Serve the waffles warm with maple syrup and ice-cream or bacon or your choice of topping e.g., mixed berries with cream and a raspberry coulis.
* You can add other flavours to this mixture such as crushed pecans, chopped dried fruit, cinnamon, or try replacing the sugar with honey, golden syrup or maple syrup, or replace all or some of the milk with buttermilk.See our recipe for Traditional Waffles