Beer Infused Belgian Waffles Recipes

THE BEST BELGIAN WAFFLES

Steps:

• Oil the waffle maker.
• Sift the dry ingredients together in a large bowl.
• In separate bowl, separate egg whites and beat until stiff peaks form.
• In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
• Add to dry ingredients and mix well.
• Fold in egg whites.
• Cook in waffle iron on medium-high heat for around 5-10 minutes.

BEER-INFUSED BELGIAN WAFFLES

Steps:

• Whisk together dry ingredients, except pearl sugar.
• Whisk together wet ingredients.
• Combine wet and dry ingredients.
• Pour batter into waffle iron, one at a time, then quickly sprinkle a handful of pearl sugar over the top before closing the top. This will evenly caramelize the sugar throughout the waffle.
• These will cook sooner than the ordinary waffle because of the pearl sugar. Watch them closely and don't let the iron automatically tell you when they're done. This will result in over-caramelized (possibly burnt) sugar and an astringent aftertaste.

SOURDOUGH BELGIAN WAFFLES

Steps:

• Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest.
• Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature.
• To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour.
• Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour).
• Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla.
• Bake on preheated waffle iron as per manufacturer's recommendations.
• Please note: the preparation time does not include the time need to proof the starter.

BELGIAN WAFFLES

Steps:

• Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

JB'S CLASSIC BELGIAN WAFFLES (AND VARIATIONS)

Steps:

• Place all ingredients in a large mixing bowl and combine until well blended.
• Allow batter to rest 5 minutes before using.
• Use in your Belgian Waffle Maker according to manufacturer's suggestion.

BELGIAN (BRUSSELS) WAFFLES

Steps:

• Sprinkle yeast over the 1/2 cup warm milk in a small bowl; set aside about 5 minutes to soften.
• In a large bowl, mix together flour, sugar and salt.
• Lightly beat the egg yolks with a fork.
• In a small bowl mix melted butter, 1 1/4 cup warm milk, vanilla, egg yolks.
• Add the butter, milk, vanilla, egg yolks to flour mixture. Mix until smooth.
• Beat egg whites until soft peaks form.
• Stir in the yeasted milk.
• Fold egg whites gently into batter.
• Leave it out on the counter until doubled in volume, then bake.
• The flavor is better if refrigerated overnight.