homemade belgian waffles

homemade belgian waffles, originally uploaded by iamchanelle.

Breakfast for dinner is the BEST.

Breakfast anytime is the best.

And especially when breakfast is homemade Belgian Waffles.
With crumbled bacon.
In the batter.

Oh yes, in the batter.

This my friends is breakfast bliss. I’m telling you.
This recipe came from my Nana, on an old index card stained with years of oil splatters and waffle batter…browned with age and use. I can still remember holding it in my little hands, carefully helping my mom pull out all the ingredients and reading aloud each step. We have been making her recipe the same way ever since I can remember, and I hope my kids will be able to say the same someday. It’s just that good.
My family would have waffles almost every Sunday after church, loaded with sliced strawberries and whipped cream, or flecked with bacon and doused with pure maple syrup from Vermont. Good times, peoples, good times.

……..oh, sorry, got lost in the moment there….

Ok, so in order to achieve the same breakfast bliss for you and yours, (no matter the time of day you choose to enjoy), the first order of business is to get a waffle iron. If you do not have a waffle iron, you really, really NEED ONE. They are not very expensive, easy to clean and may I suggest having two of them if you plan to make enough for four or more hungry peoples? It makes breakfast bliss quickly attainable. 🙂
Ok, now that we have that settled, here’s my Nana’s Waffle Recipe.

Nana’s Belgian Waffles
(makes 6-8 waffles)

3 cups unbleached all purpose flour
5 teaspoons baking powder
1 teaspoon salt
2 Tablespoons granulated sugar
3 large eggs
2 1/4 cup milk
1 1/2 teaspoons pure vanilla extract
2/3 cup melted butter or oil
(this can also be subbed with applesauce, or half butter, half applesauce, which i have done)
OPTIONAL add-ins & toppings:
1 pound cooked crumbled bacon
sliced strawberries
freshly whipped cream (NO using that canned nasty stuff on my nana’s waffles, ok?!?!)
berry compote
Pure maple syrup (do NOT even make me go there)
Cook and crumble bacon, if desired.
Prepare other toppings and set aside.
Heat waffle iron according to manufacturer directions.

Sift dry ingredients together in a large bowl.
In another bowl, beat eggs until light and foamy.
Add milk and vanilla to eggs.
Add egg mixture gradually to sifted flour mixture, and stir just until incorporated.
Blend in butter or oil (or applesauce).

Ladle about 3/4 cup onto waffle iron and cook until deep golden brown, about 1-2 minutes.
If using bacon, after you have ladled batter onto the waffle iron, sprinkle some bacon pieces over the top before you close the lid. Voila! Magic bacon sprinkles.

Once golden, remove from iron and either consume immediately or place in a warmed oven (around 200 degrees Fahrenheit) to keep crisp and warm.

Serve with pure maple syrup, or berries and whipped cream.
We also like to make fried potatoes and eggs to accompany our waffles.
Serious bliss.

To store any leftovers, wrap individually in foil and freeze. Reheat directly from the freezer (leave in the foil) in a 350 degree F. oven for about 5-10 minutes, until warmed through and crisp.



10 thoughts on “homemade belgian waffles

  1. ok, 2 questions, what exactly makes them “belgian” as I thought that referred to the type of waffle iron you have, and B) you have been eating a lot of bacon lately, no? for some reason I thought you only ate bird. maybe we have already had this conversation and I am entering the early stages of dementia.

    at any rate, I do love waffles. pecans in the batter, YUM.

  2. ok, so after some research, i stand corrected! apparently, belgian waffles are yeast-leavened! who knew? http://en.wikipedia.org/wiki/Waffle
    so these waffles would in fact classify as American waffles. i did always think it was based on the actual waffle iron. you learn something new every day.

    and also, i do really only eat bird if i can help it, and i used turkey bacon here. i have made these with real bacon many many times though, as my husband starts to get the shakes if i make him eat only vegetarian for too long. 😉 i typically make some waffles with bacon and some without, too.

  3. Ha! We both learned something today! And so early, too. 🙂 I certainly guess I could have looked that up myself, lol.

    In other curiosities, what time zone is your blog ON? It’s about 8 hours ahead from me, and I am pretty sure Phoenix is in Mountain Time right now, and not London. But I could be wrong. I’m not too hot at geopgraphy.

    Can you mail me some waffles????

  4. Glad you guys cleared up the Belgian waffle issue. I was just going to ask if we were allowed to make this on a regular (not Belgian) waffle maker, since the rules seem to be pretty strict with this particular recipe. But it seems to be a moot point.

    Chanelle does always seem to ignore the time zone question, though. It might be Paris time. Or it might be that she doesn’t know how to reset her WP time zone. It’s ok to ask for help! (Just don’t ask me about this one…I don’t remember how to do that in WP!)

  5. This reminds me of Roscoe’s Chicken and Waffles here in Los Angeles. If you could be so bold, I would combine this with your favorite fried chicken recipe for ultra maximization of awesomeness.

  6. jamie – i have NO IDEA what freaking time zone this thing is on, and NO IDEA how to change it. wtf is UTC timezone and how do you translate? i must be retarded. seriously.

    stephanie – yes, i will allow this to be made on other waffle irons. just this once. 😉 and i have TRIED to figure my timezone out. 😦

    bryan – like, just place fried chicken on the waffles? any secret sauce? i am ALL about ultra maximization of awesomeness. 😉

  7. I never said you hadn’t tried. Just that you usually avoid the question. 😉 See if this helps you translate: http://tinyurl.com/3k1l You can convert UTC to AZ time (I think it’s under U.S. – Pacific – AZ.)

    If it makes you feel any better, Bold Avenue blog apparently changed it’s own time zone (had it set for Arizona, it decided to be Pacific), and I didn’t notice for like a week.

  8. Stumbled upon this after getting a waffle iron for my son and me; he used one in a hotel recently to make waffles for the group and had so much fun I thought we should do it at home, too.

    Just wanted to say that I’m glad I found your blog – I am a foodie too (and occasional blogger) and I like your style. I agree, real whipped cream, real maple syrup, pure vanilla extract…. just can’t be any other way!

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