Simply, Belgian waffles are the zaftig grand dames of the breakfast batter cakes. Consider this: a stack of pancakes is a nice breakfast. A Belgian waffle piled with strawberries and airy clouds of sweet whipped cream is an edible spectacle.
waffle iron, but in my opinion, it's an investment that will pay for itself in no time. Waffles are so terrific, you'll find yourself making them for breakfast, dinner, and dessert. For business meetings. For Super Bowl parties. For your cat's birthday. No time at all, I tell you.
Now, many would argue that the authentic Belgian waffle has yeast as a leavening agent, rather than baking powder. I don't want to argue; I want to eat waffles. Hence, I use baking powder, which works quickly and well and puts a gorgeous stack of waffles on the table as quickly as possible. I love these with berries and whipped cream or ice cream (how very dare!). They're also pretty good with fresh fruit and yogurt or applesauce, if you're feeling virtuous.
Vanilla Bean Waffles with Lemon Cream
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon sugar
1/4 teaspoon salt
1 vanilla bean, scraped; pod reserved for another use
2 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
Sliced strawberries for serving, optional
For Lemon Cream :
1/3 cup heavy cream
1 tablespoon confectioner's sugar
Zest of 1 lemon
1/2 cup Greek-style yogurt
- Preheat waffle iron. In a large mixing bowl, whisk together eggs, milk, oil, sugar, salt, and seeds from vanilla bean. Add flour and baking powder and whisk just until all ingredients are incorporated.
- Spray waffle iron with nonstick pan spray. Cook waffles according to manufacturer's directions. Serve warm with strawberries and Lemon Cream (recipe follows), if desired.
Combine heavy cream and confectioner's sugar in a chilled stainless steel mixing bowl; beat until soft peaks form. Sprinkle lemon zest over. Gently fold in yogurt and chill until ready to serve.