Having a neighbor who’s half Belgian, half Spanish means learning new things, including food. And this is a perfect example.
These waffles are definitely different. I didn’t have pearl sugar, which is hard to find in traditional stores. When added to the batter at the very end, some of this sugar melts when it comes into contact with the heat of the waffle iron.
But some of it doesn’t melt and stays crunchy, giving it a delicious texture. It also works very well with white sugar (or brown sugar), and since the batter is only in the machine for a few minutes (about 2), it doesn’t melt completely, although that “crunch” is more subtle.
This dough needs to rest to rise properly, just like bread or pizza dough. In fact, it’s made with strong flour and baker’s yeast. I personally prefer fresh yeast, which is now readily available in supermarkets. But if you don’t have it, you can also substitute a packet of active dry yeast.
Be careful, though, as this is not the same as the baking powder we usually use for cakes, muffins, etc. You can prepare the dough in the morning, and then at teatime, just add the margarine (a lower‑calorie option than butter) and sugar.
But enough talk, let’s have a snack of these delicious Belgian waffles, which on this occasion, I have accompanied with a delicious artisan ice cream from Helados Ana Garrigós.
Ingredients for 6 – 8 units
| Ingredient | Quantity |
|---|---|
| Strong flour | 250 g |
| Pearl sugar or white sugar if unavailable | 125 g |
| Margarine at room temperature | 125 g |
| Lukewarm milk | 90 ml |
| Fresh yeast (or 1 sachet dried baker’s yeast) | 1 cube |
| Eggs | 2 |
| Salt | a pinch |
| Liquid vanilla (can be substituted with orange blossom water, non‑alcoholic rum extract, ground cinnamon, add orange zest, etc.) | 1 teaspoon |
Preparation
- Warm the milk in the microwave for about 30 seconds. It should be lukewarm but not hot. Dissolve the yeast in it and let it rest.
- In a deep bowl, sift the strong flour with a pinch of salt and make a well in the center. Add the eggs, vanilla extract, and milk with the dissolved yeast. Mix everything together with a wooden spoon or your hands. The batter will be very liquid and sticky, which is normal. Cover the bowl with plastic wrap and let it rise in a warm place. It will need at least 30 minutes, but you can make it in the morning to have the waffles ready for an afternoon snack, for example.
- Knead the dough to remove any air bubbles. Gradually incorporate diced margarine. Add a little at a time and mix well, and don’t add more until the previous amount is fully incorporated. The dough will become lighter.
- Once all the margarine is incorporated, add the sugar all at once and stir well. You’ll see that, as you stir, the dough becomes drier. It’s now ready to use.
- Heat the waffle iron and grease it with a little margarine to prevent the waffles from sticking. Using two tablespoons, scoop a portion of batter and place it in the center of each mold. When you close the mold, the batter will spread evenly. Cook until the waffles are evenly golden brown. Repeat until all the batter is used.
- To serve, accompany the waffle with a generous scoop of Ana Garrigós Ice Cream. Today I’ve chosen one of my favorite flavors: stracciatella, but they’re all delicious. Enjoy!
A delicious Belgian waffle ready to enjoy, with stracciatella ice cream by Ana Garrigós.
Nutrition Facts
Serving size: 1 standard 7‑inch round waffle; recipe yields 4 waffles
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 390 kcal | 20% |
| Total Fat | 18 g | 23% |
| Saturated Fat | 10 g | 50% |
| Trans Fat | 0.5 g | |
| Cholesterol | 95 mg | 32% |
| Sodium | 480 mg | 21% |
| Total Carbohydrate | 44 g | 16% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 9 g | |
| Protein | 11 g | 22% |
| Calcium | 150 mg | 12% |
| Iron | 2.5 mg | 14% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with ingredient brands, toppings, and waffle iron size.