Saturday, 9 May 2015

Waffles. Classic and Belgian

Good Morning Sunshine.

Happy Mother's Day to all the Mum's around the world.  I hope your Mother's Day is fantastic.  May someone make you a wonderful breakfast or brunch or a meal of any type.

As many of you will know, I received a waffle maker for my birthday.  I have been trying many different waffle batter recipes over the last couple of weeks, in an attempt to find one that will become a family favourite and regular in the kitchen (once Scott is back in Crash Test Dummy mode).

So I have after much testing narrowed it down to three batters.  Chocolate (posted a couple of weeks ago), a Classic waffle batter and a Belgian waffle batter with pearl sugar.

My personal favourite is the Classic waffle batter, Jonathan likes them all and well the jury is out for Scott as yet we will poll him in the future.

Nb.  Pearl sugar is found in speciality stores or online.  It can also be called nib sugar.  When cooked it caramelises and can leave a burnt caramel on your waffle maker you will need to clean it while the waffle maker is warm.

Lala wants to know where her breakfast is.

Classic Waffle Batter.

Makes 8 waffles
3 eggs
1 3/4 cups milk
125g butter melted
1 teaspoon vanilla extract
2 cups self raising flour
1/4 cup castor sugar
No sifting required.  In your mixing bowl place the self raising flour and sugar.

In a heatproof jug or bowl melt your butter.

Mix in the milk to the melted butter, this will cool it.  Beat through the egg, the butter will slightly solidify but that is ok.

Whisk together the flour mixture and the milk mixture.

Beat until smooth and make sure that your waffle maker is heating.

Add the amount of mixture as per the manufacturers directions.  Cook for specified time.

Serve and enjoy.

I served this with warmed maple syrup, a sprinkle of cinnamon sugar and a smear of butter.

If you have to many waffles still cook them but then sit them on a tray and allow to cool.  Stick them in a Ziploc bag and freeze for an afternoon snack for the kids or dessert in a hurry.

Belgian Waffle Batter.

Makes 8 waffles.
Nb. This recipe is an over night recipe.  Start the night before and allow to prove.
4 cups plain flour
1 package or 2 1/4 teaspoons of active dry yeast
1 1/2 teaspoon salt
3/4 cup milk
100g butter
1/4 cup honey
2 eggs
1 tablespoon vanilla
1/2 cup pearl sugar

In the bowl of your stand mixer place half of the flour, all of the salt and yeast.  Place the yeast on one side and the salt on the opposite side as the salt will stop the yeast working if you put them together.

Heat your milk.  To bring it back to the correct temp if too hot add the butter and allow it to melt in off the heat.  Add the honey.

With your dough hook on your mixer add the milk mix to the bowl and turn on low to bring the ingredients together.  Add the eggs one at a time until combined.  While the mixer runs at a medium speed add the remaining flour a cup at a time until you have a sticky dough.  You may not need all the flour.  Cover your bowl with plastic wrap and set aside on your counter over night.

This is Pearl Sugar.  Little nuggets of sugar :)  The next morning you can either do this bit by hand or in your mixer.  "Punch" down the dough (knock out the air) and kneed in the pearl sugar. 

Divide into 8 portions and set on a tray, cover with plastic wrap and allow to rest for 15 minutes.

Place the dough balls into the waffle maker and cook as per manufacturers directions.  I did need to flatten the dough out a bit with my hand.

These may look burnt but this is the pearl sugar melting and going like caramel.

Served with a smear of butter and warmed maple syrup.

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