The Best Homemade Belgian Waffles?

Question

Does anyone know of a brand that makes delicious,fluffy,crunchy waffles?Aunt Jemima pancake & waffle mix makes 'em taste more like a pancake than a waffle. Do i have to make 'em from scratch?(so time consuming!) Any suggestions??

Answer 1

AMAXXXING BUTTERMILK WAFFLES

2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk
2 eggs, separated
4 tablespoons[1/2 stick] butter, melted and cooled
1/2 teaspoon vanilla extract
Vegetable oil for brushing on waffle iron

Possible toppings: Butter, Syrup [pref. Grade B], Superfine Sugar, Whipped Cream, Crème Fraiche, Ice cream, sour cream, fresh fruit [bananas, blueberries, strawberries, papaya, etc.], freshly grated nutmeg; cinnamon sugar; options are endless, really.

1. Combine flour, sugar, salt, and baking soda [and cinnamon, if using]

2. Mix together the buttermilk and the egg yolks. Stir in butter and vanilla.

3. Brush the waffle iron lightly with oil and preheat it. Stir the
buttermilk mixture into the flour mixture. Beat the egg whites
with a wire whisk or electric mixer until they hold soft peaks.
Stir them gently into the batter.

4. Ladle the batter [about a ladleful] onto the waffle iron and bake
until the waffle is golden-brown, usually 3 to 5 minutes.
Serve immediately, or keep warm for a few minutes in a low oven.

Answer 2

BELGIAN BUTTERMILK WAFFLES WITH GLAZED BANANAS


ingredients
For waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 cups well-shaken buttermilk
3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron

For topping
2 tablespoons unsalted butter
2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1 1/4 cups pure maple syrup

Special equipment: a waffle iron (preferably Belgian-style)
Accompaniment: sour cream or whipped cream
preparation
Make waffles:
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Make topping:
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.

Cooks' note:
If using a regular waffle iron (not Belgian), batter will yield about 14 waffles using 1/3 cup per waffle.

Makes 8 waffles

Answer 3

We use the Krusteaz Belgian Waffle mix and like it very much.

But, if you want the official waffle mix then you have to do it the old-fashioned way and mix by hand. Sometimes the effort is worth the results.