“And in the morning, I’m making waffles!” – Donkey, from Shrek
It’s one of my favorite food quotes from a movie, and one I would often quote to my girls as they were growing up. It still gets me pumped even to just say it to myself.
I bought a Belgian waffle iron some 15 years ago and probably haven’t used it in the last 10. I went through a serious waffle addiction back when my kids would have sleepovers and when we had whole families spending weekends with us. But since my household has shrunk, I rarely make them. And that’s a shame. Waffles are fun, they freeze well and are easy to throw together. And frankly, they are better for small crowds than large.
Even with today’s Berry Good Belgian Waffles, steam is the enemy of the crunchy outside and tender inside we crave with a waffle. So covering them to keep them warm while you make more just steams the waffles and makes them limp. It’s best to make each waffle and eat it immediately.
This recipe makes three Belgian-style waffles, which is perfect for a small household. If you need more than three, make a second batch; don’t double it. The air bubbles in the batter keep the waffles light on the inside, and making a double batch prohibits the batter from foaming properly.
Any fresh berries will work beautifully. Taste the berries and adjust the sugar according to how sweet you want them. I used wild blackberries, which tend to be slightly tart, so I added the full 2 tablespoons of sugar to the berries.
No matter how good a recipe may be, if you don’t have a good waffle iron, the waffles will be a flop. If waffles are your thing, I suggest investing in a professional-grade waffle iron.
BERRY GOOD BELGIAN WAFFLES
| 3/4 | cup flour |
| 1/4 | cup cornstarch (see Note) |
| 4 | tablespoons sugar (divided use) |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1 | large egg, gently beaten |
| 1 | cup 1 percent (or higher) milk |
| 3 | tablespoons butter, melted and at room temperature |
| 1 | teaspoon vanilla extract |
| 1 | cup fresh berries of choice |
| Berry Maple Syrup (recipe follows) |
Preheat your waffle iron according to manufacturer instructions.
In a medium bowl, mix together the flour, cornstarch, 2 tablespoons sugar, baking powder, baking soda and salt. In a separate bowl, mix together the egg, milk, butter and vanilla extract. In a small bowl, toss the berries with up to 2 tablespoons of sugar, more or less to taste.
Stir the wet ingredients into the dry and whisk until batter is mostly smooth and begins to foam. Fold the sweetened berries into the batter.
Spray the waffle iron with nonstick cooking oil and ladle a heaping 2/3 cup of batter onto the iron. Close and cook according to manufacturer instructions. Makes 3 waffles.
Note: The cornstarch measurement is not a misprint. The recipe calls for 1/4 cup. It’s one of the secrets to the waffle’s crispy outside that you’re going to love.
PER WAFFLE: Calories 409 (33% from fat), Fat 15 g (8 g sat), Cholesterol 97 mg, Sodium 756 mg, Fiber 3 g, Carbohydrates 62 g, Protein 9 g.
BERRY MAPLE SYRUP
| 1/2 | cup real maple syrup |
| 1/2 | cup fresh berries of choice |
| 1 | tablespoon butter |
Place all ingredients in a glass microwave-safe jar with a tight-fitting lid. (I use a 1/2-pint Ball jar with lid and rim removed.) Microwave on High (100 percent power), uncovered, for 1 minute, or until butter is melted. Then cover tightly and shake to mix well and serve. Leftovers can be refrigerated for up to 3 days. Makes 3 servings.
PER SERVING: Calories 181 (20% from fat), Fat 4 g (3 g sat),
Cholesterol 10 mg, Sodium 32 mg,
Fiber 1 g, Carbohydrates 37 g, Protein 0.5 g
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