I have rediscovered Belgian waffles!

[Winger Ed.]

I'd made them a few times back in the 80s, but life got going faster and faster,
and I sort of forgot about them.
Plus, getting up, mixing everything, waiting for it to rise before cooking got to be a real pain.

I always liked them, and didn't have nearly as much guilt like after eating about 6-7 donuts.

The idea for them popped into my head the other day, so I got a new waffle iron for them.
That hour wait before you cook them is still just as painful as I remember.
However; I've seen some make ahead recipes where you put it in the refrigerator over night.
Then cook them in the morning. It's next on the agenda.

[HWooldridge]

Magnolia Pancake House is right around the corner from me. They make some of the best Belgian waffles I’ve ever eaten.

[BLAHUT]

I'd made them a few times back in the 80s, but life got going faster and faster,
and I sort of forgot about them.
Plus, getting up, mixing everything, waiting for it to rise before cooking got to be a real pain.

I always liked them, and didn't have nearly as much guilt like after eating about 6-7 donuts.

The idea for them popped into my head the other day, so I got a new waffle iron for them.
That hour wait before you cook them is still just as painful as I remember.
However; I've seen some make ahead recipes where you put it in the refrigerator over night.
Then cook them in the morning. It's next on the agenda.

If they are so good Share how to make them ??

[Winger Ed.]

If they are so good Share how to make them ??

I'm still rediscovering the best recipe for them.

I searched yeast waffles, and came up with dozens of slightly different ones.
The one I tried today was OK, but it isn't the right one I want and really isn't good enough to share.

My next venture is to get one that works for putting it all together the night before and keeping it in the refrigerator.
Then, take it out and when your bacon or sausage is done- its ready to go.

I really don't like the waiting period for the yeast to rise.
After all, We're Americans. We demand and are entitled to instant gratification!:bigsmyl2:

[Wag]

Waffles are my kryptonite. Gramma used to make them for us all the time along with her secret waffle sauce. They are Belgian waffles, but they're dang good buttermilk waffles. As you mentioned, though, it's a ton of work.

http://cookinwithwag.blogspot.com/2008/12/grandmas-waffles.html

--Wag--

[GasGuzzler]

I have an industrial restaurant style turn-over waffle iron.

[Winger Ed.]

I have an industrial restaurant style turn-over waffle iron.

My new waffle iron is one of the flip over kind.
It's sort of what down here, we call an 'el cheapo'.
It's stripped down for racing- no adjustable temp. control, or timer to tell you when it's done, and the plug doubles as the on-off switch.

I hadn't seen them before, and I got the flip over kind more for the novelty of it than anything.
But it works great.

[Winger Ed.]

Waffles are my kryptonite. Gramma used to make them for us all the time along with her secret waffle sauce.

Thanks. That's looks like a great recipe.
I've done pancakes pretty much along those lines and like them.

I may have to ease myself into that sauce though.:bigsmyl2:

[MaryB]

Waffle freeze VERY well for a semi quick breakfast. Pop a frozen one into a heated waffle iron to heat and re-crisp and they are almost as good as the day they were made! And are 2,000% better than grocery store frozen fake waffles!

I grind my own flour and make a whole wheat waffle that is really good. I sift the bran out(doesn't work well with it in... inhibits rising) and for the egg I use egg white beaten to a stiff peak and folded into the rest of the ingredients. Makes a very fluffy waffle that is as good as a white flour waffle.

[BLAHUT]

All I have is the old sourdough, from back home, documented back to the 1880's, works good for waffle's, can keep some batter in the fridge if needed, usually just use it straight out of the sourdough starter pot, to mix the batter for cooking waffles. If extra, makes good dog treats, my two Great Pyrenees love them.

[Wag]

Thanks. That's looks like a great recipe.
I've done pancakes pretty much along those lines and like them.

I may have to ease myself into that sauce though.:bigsmyl2:

That sauce is amazing on waffles, french toast and pancakes. Keeps pretty well in the 'fridge, too!

--Wag--

[Winger Ed.]

Waffles are my kryptonite. Gramma used to make them

Grandma had it all figured out.
I tried 'em, and they came out great.
I'm still a little gun shy on the sauce though.

Looking through various holiday recipes, I found some waffle recipes that substitute eggnog for the butter milk.
They ran from just using Bisquick, to ones with about 10-12 different ingredients.
They all had really good reviews, and may be next on the 'things to try' list.

[Wag]

Grandma had it all figured out.
I tried 'em, and they came out great.
I'm still a little gun shy on the sauce though.

Looking through various holiday recipes, I found some waffle recipes that substitute eggnog for the butter milk.
They ran from just using Bisquick, to ones with about 10-12 different ingredients.
They all had really good reviews, and may be next on the 'things to try' list.

I need to experiment with some other recipes too. Been a while. The eggnog waffles sound too good to be true!

--Wag--

[MaryB]

No matter therecipe divide your eggs and beat the whites to a stiff peak. Fold that into the rest of the ingredients last and do NOT over work the dough. That is the key to a fluffy waffle!

[Winger Ed.]

No matter therecipe divide your eggs and beat the whites to a stiff peak.

Hmmm.
I've done both ways, and it does make a difference. It makes the yeast recipe ones come out more like a donut.
-- and they're really good topped with generous amount of cherry or blue berry pie filling instead of syrup.
Especially when the pie filling is surrounded by a ring of dream whip or even that spray can whipped cream.

The first time I'd heard this mentioned was in the folder that came in my original belgian waffle iron I got back in the 80s.
Their recipe called for doing that.

The second time was recently. In the dozens of mostly yeast waffle recipes I looked at on the 'net---- only one mentioned doing it.
None of the regular type mix did.

And you make it the third.

[wch]

Belgian Waffles for Diabetics:
1 whole egg
1/4 Cup heavy cream
1/4 Cup water
1 1/4 Cups Carbquik
1 tsp vanilla extract
1 Tbsp sweetener of your choice
1/8 Cup vegetable oil
Heat the waffle iron and spray with cooking spray-
Beat the egg on high speed until thick and lemon colored, then add cream and water-
Beat in Carbquik and sweetener until smooth, stir in vanilla and fold in oil-
Pour about a cup of batter into the waffle iron and bake until crisp (time
will depend on your iron type and temp)-
Enjoy!

[Tripplebeards]

How about a no carb recipe???

[wch]

Nope, never heard of one!

[Winger Ed.]

The eggnog waffles sound too good to be true!

No, you probably shouldn't make them.

I made them this morning according to your Grandma's recipe above, substituted eggnog for buttermilk,
and whipped the egg whites until they would hold a peak like Mary has said.
I left them in the maker for 3 minutes and thirty seconds each.

These are so good, they're probably either sinful or illegal.
I just hope I can get away with having made them today, and not attracting a black helicopter.

[Wag]

No, you probably shouldn't make them.

I made them this morning according to your Grandma's recipe above, substituted eggnog for buttermilk,
and whipped the egg whites until they would hold a peak like Mary has said.
I left them in the maker for 3 minutes and thirty seconds each.

These are so good, they're probably either sinful or illegal.
I just hope I can get away with having made them today, and not attracting a black helicopter.

Yer killin' me man!

--Wag--

[G W Wade]

How about a no carb recipe???

Try 2 eggs. 1/4 cup Almond flour. 1/2 cup Mozzarella cheese and a pinch of baking powder. I use these for breakfast bisquits with bacon/or sausage. Egg and cheese Low carb don't use syrup so can't say how they taste with toppings I have the old waffle maker that makes 4 squares about 4 inches each. GW

[Wag]

Try 2 eggs. 1/4 cup Almond flour. 1/2 cup Mozzarella cheese and a pinch of baking powder. I use these for breakfast bisquits with bacon/or sausage. Egg and cheese Low carb don't use syrup so can't say how they taste with toppings I have the old waffle maker that makes 4 squares about 4 inches each. GW

Almonds do have carbs/sugars but they are very low quantity and the glycemic index on almonds is also very low. What you described, though, sounds very good!

--Wag--

[Tripplebeards]

I use zero sugar maple syrup in low quantities to keep the carbs at bay. I’ve tried almond powder for waffles but it seems to stick even when using a lot of Pam spray for release.

Made some low carb squash cookies the other day using almond flour. I used cream cheese, imitation vanilla, and equal mixed together for icing. I could do the same for topping!

Approx 3 carbs per cookie…

https://i.imgur.com/AZ7Wvp5.jpg