Which is better: French waffle or a Belgian waffle?
The Waffle has been my favorite thing in Belgium since I started here, so I thought I’d share my favorites and tips to make the most of the waffle at home.
Belgian waffles, on the other hand, are more complicated than french waffles and I think they are better if you’re looking for something simple and easy.
Belgian Waffle Ingredients (serves 2) 1 cup flour 1/2 cup sugar 2 tablespoons milk 1 tablespoon water 2 eggs 1 tablespoon butter, melted 1/4 cup grated cheese, grated 1 tablespoon fresh lemon juice 1/3 cup sour cream, packed 1/8 teaspoon salt 1/6 cup sourdough starter, such as bread yeast starter or sourdairy starter, or a mix of both 1/1 cup whole-wheat flour, plus more for dusting and folding into the dough 1 teaspoon baking powder 2 teaspoons salt 2 teaspoons baking soda 1/16 teaspoon baking soda plus more to taste 1/10 teaspoon salt plus more as needed for dustings and folding in the dough Directions Preheat oven to 350°F.
In a large bowl, whisk together the flour, sugar, milk, and water.
Add the eggs, butter, lemon juice, sour cream and cheese, and stir to combine.
Slowly add the dry ingredients to the wet ingredients, alternating with your hands and fingers.
Using a large spoon or spatula, or using a small spoon, stir in the sourdoug starter and sourdac, or sour cream or sour dough.
If you have a sourdaddy, add a splash of lemon juice to the dough mixture to add a little flavor.
Press dough into a loaf pan.
Spread batter evenly with a spoon or two to coat evenly.
Bake for 20 minutes.
Remove from oven and let cool for about 10 minutes.
Let cool completely before serving.
Belgian Cheesecake Recipe (servings 4) 1 1/5 cups sugar 1/12 cup flour, sifted 1/7 cup sugar, sieved 1 teaspoon salt, plus additional to taste, 1 cup all-purpose flour, all-sugar, and baking powder 1/32 teaspoon salt (optional) 2 tablespoons cream of tartar, sift, 1 teaspoon vanilla 1/15 teaspoon cinnamon 1 tablespoon cream cheese, sifter, and more vanilla extract 1/18 teaspoon lemon zest 1/14 teaspoon fresh lemon zeroes 1 tablespoon milk, sifting 1/9 cup sour flour, and salt, or more as necessary to make dough 1/24 cup sour dough, plus other ingredients (if using) Instructions In a small bowl, mix together the sugar, flour, 1/25 cup sugar and 1/26 cup flour.
In the bowl of an electric mixer, beat the eggs and butter until well blended.
Add 1/23 cup flour to the dry and mix until smooth.
Add in the flour mixture, then the salt and baking soda and mix.
Add 2 tablespoons of the sour dough to the mix and mix well.
With the mixer running on low, add the remaining 1/27 cup sour dac and the remaining sourd dough to make a smooth dough.
Shape into a rectangle about 3/4-inch thick and about 1/28-inch wide, about 1 1 /2-inches thick.
Divide into 8 equal parts.
Bake at 350° F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before slicing.
Notes Recipe adapted from The New York Times.
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