Consider this yeasted Belgian waffle recipe the only waffle recipe you will ever need. Raspberries add a nice hint of flavor while pearl sugar adds just the right amount of crunch.
I ate a waffle at brunch a couple of weeks ago, and I haven’t quit thinking about that waffle since. It was soft but crunchy with whipped cream and chocolate syrup on top. It was so good, I almost want to cry just thinking about it.
But there is no time for tears when you’re making breakfast, right? Instead, I got down to business and broke out my waffle maker last weekend.
With no fewer than three waffle variations in my brunch recipes folder, I realized I should have dusted off the ol’ waffle iron a lot sooner than I did.
I combined the best of the yeasted Belgian waffle recipe with the raspberry waffle recipe I look at all the time to come up with these lovelies.
Here’s what I need you to know about this recipe.
1) The batter needs to rest overnight, so plan accordingly. Okay, okay, technically, it only needs to rest for an hour, but the waffles will have a better flavor and texture if you let that dough rest.
2) You don’t need to add the raspberries if you don’t want to.
3) You do need to add the pearl sugar.
Pearl sugar is responsible for the subtle-but-pleasant crunch that makes these waffles the best waffles. You can buy it online (King Arthur Flour sells it), or you can make it at home. Keep in mind, I did this myself, which means it’s easy.
All you need to do is buy some sugar cubes and run them through the food processor until you have chunks about the size of a pea (here’s a picture of mine for reference). You will likely need to do a few rounds of this to get the 1/4 cup of pea-size sugar you will add to the waffle batter. Simply reserve the smaller pieces to sprinkle on top of the batter before you close the iron.
Now that we have all of that waffle talk out of the way, I would like to take a moment to address appearances. The waffles as they appear here are also the same waffles in this photo I sent my sister and Dad.
My dad had sent us a picture of the “Todd Evans” breakfast of eggs, potatoes, and bacon he made that morning. Not to be outdone, I sent him one of my breakfast right back.
Same waffles. But a solid hour and a half of styling between what they saw and what you see. Sort of like getting ready for a date. 😉
But seriously, let’s just pull the curtain back on what it takes to enjoy a nice waffle breakfast (the recipe) and what it takes to present a 2018-blog-acceptable breakfast (a ridiculous amount of time).
Ugly waffles and pretty waffles taste the same, so just make the waffles.
Can we also talk for a moment on the topic of my mini-waffle maker? Dad picked out my mini-waffle maker, so part of my picture-reasoning was I wanted him (and Mom) to know I put it to good use.
I love my mini because I can easily toast up leftover waffles. Like an Eggo.
My regular waffle iron is great too, but keep in mind your waffle yield may vary if you have a deep Belgian-waffle-style iron. Mine is simply a traditional waffle iron that makes fairly thin waffles. When the dust had settled, I ended up with 6 regular waffles and 5 mini waffles.
Leftover waffles freeze well, so don’t hesitate to make up a full batch in one fell swoop. The batter will also keep in the refrigerator for up to four days, so you have time if you prefer to make your waffles as needed.
Just please, make these waffles. And don’t forget the pearl sugar! Enjoy.
Raspberry Belgian Waffles
Yield 6 waffles
1/2 cup butter
2 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons active dry yeast
1 3/4 cups whole milk
1 teaspoon pure vanilla extract
1/4 cup pearl sugar
6 ounces raspberries
optional: whipped cream and maple syrup, for serving
- Melt the butter in a small saucepan over low heat.
- In a large bowl, whisk together the flour, granulated sugar, salt, and yeast. Set aside.
- In a medium bowl, whisk together the milk, vanilla, and eggs.
- Slowly whisk the melted butter into the milk and egg mixture, but make sure it is not piping hot to avoid cooking the eggs.
- Pour these wet ingredients into the large bowl of dry ingredients you set aside in step two and mix until just combined.
- Cover the bowl and place in the refrigerator overnight. (Remember, you just made a yeast batter, so make sure the bowl is large enough for the batter to expand somewhat.)
- When you are ready to make the waffles in the morning, stir in the pearl sugar and the raspberries, and then allow the batter to rest for 15 minutes.
- Pour about 1/2 cup (or the amount your waffle iron manufacturer recommends) of batter on to your piping hot waffle iron. Sprinkle with a bit of granulated sugar, close the lid, and wait for the waffle to cook.
- When the cooked waffles come off the iron, give them about 10 minutes to cool off a bit. This will help the sugar you sprinkled over the top to crisp up slightly.
If you do not have pearl sugar (and let's be honest, who does), you can run a handful of sugar cubes through the food processor to break them up until they are pea-like in size.
The batter will keep in the refrigerator for up to four days. Leftover waffles can be sealed in a Ziploc bag and frozen. Simply pop them in the toaster or toaster oven to reheat.
Please note the waffle yield may vary depending on the size of your waffle, but you should be able to get at least six standard waffles from one batch of batter.