Do you like your Belgian waffles crispy on the outside and light and fluffy on the inside. Make them Belgian style with a yeast dough. This recipe is different in that it allows the yeast to slow-rise overnight in the fridge. This creates a deep, malty, yeasty flavor that crisps well. The batter is thin and rises nicely in a deep waffle maker. In Belgium, waffles are more a street food or snack. They are often served with fruit, whipped cream, and chocolate sauce. My favorite way to eat them is with just butter and pure maple syrup. These waffles can be easily cut in half and stuck in the toaster to warm up! This recipe is adapted from Ina Garten’s Overnight Belgian Waffles.
The Belgian Grand Prix is the first after the long August break. It is held at the Circuit de Spa-Francorchamps in the province of Liege. The town of Spa is one of Belgium’s main tourist cities and is famous for its several natural mineral springs as well as waffles. Two key questions facing the second half of the Grand Prix season are 1) who will win the great rivalry between Mercedes drivers Lewis Hamilton and Nico Rosberg and 2) Can Ferrari Scuderia’s Maurizio Arrivabene and driver Sebastian Vettel get their groove back?
Chris Hemsworth love Belgian Waffles
Belgian Grand Prix: Overnight Belgian Waffles
- 1/2 cup very warm tap water
- 1 package active dry yeast at room temperature
- 2 teaspoons sugar
- 2 cups lukewarm whole milk
- 1 stick butter melted, plus extra for the waffle iron
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 1/4 teaspoons kosher salt
- 2 cups all-purpose flour
- 2 extra-large eggs
- 1/4 teaspoon baking soda
- The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active. Whisk the honey in the lukewarm milk. Add the milk/honey, butter, vanilla and salt to the yeast mixture and mix. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight in the fridge.
- The next morning, heat a Belgian waffle iron and brush the top and bottom lightly with melted butter.
- Beat the eggs together with the baking soda and whisk them into the batter until combined.
- Ladle just enough of the batter onto the hot waffle iron to cover the grids. Close the cover and cook for 6 minutes on medium heat, or until the waffles are crispy and golden brown.
- Repeat until all waffles are cooked. Lightly butter the iron every other waffle.
- Keep the waffles warm on a rack on a backing sheet in the oven at 180 degrees until all waffles are ready.
- Serve with butter, syrup, strawberries,sliced bananas, chocolate sauce and whipped cream on the side so everyone can choose their own topping.