Waffle of the Month with Matt ‘Waffles’ Berzins | Belgian Waffle
About the Author
“Those who know me well may know me by the nickname ‘Waffles’, which suffices to say, I’m a big fan. The crisp crust, fluffy center, and perfectly engineered syrup-collecting pockets always remind me of lazy weekend mornings and the promise of a day filled with comfort.” – Matt Berzins
If you know Matt, you know he has a passion for more than just property tax certificates. One of those is a never-ending quest for new and delicious waffles. Join him as he brings recipes from the tried & true to the bold & new straight to your feed, and hopefully to your table each month!
Waffle of the Month:
Belgian Waffle
Whether it’s an underwriter who has supported you for years or that one sun-faded hoodie you just can’t imagine getting rid of, sometimes it’s just best to stick with an old favorite. Waffles are one of the great comfort foods, especially this tried and true recipe which perfectly supports all types of additions and toppings. It serves as a perfect building block to pair with the traditional butter and syrup or fresh fruit, all the way to new creations like candied walnuts with whipped cream or blueberry streusel. You can also make this recipe your own by adding your favorite spices and changing the taste profile to sweet or savory, whatever the occasion calls for!
Just like last month, we are separating the egg whites again to help create that light, airy center. Like most waffle recipes, this recipe is perfect for freezing. Store leftovers in a large freezer bag after cooling, then simply pop a frozen waffle in your toaster and you can have homemade breakfast on the go for your busy weekday mornings.
What you’ll need:
2 Cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 Cup Sugar
1 1/2 Cup Milk
2 Egg Yolks
4 Egg Whites
1 Tablespoon Vanilla Extract
1/2 Cup Salted Butter, Melted
What to do:
- Mix the flour, salt, baking powder, and sugar.
- In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
- In a separate bowl, beat the egg whites with a whisk until stiff(I use a mixer for this step). Slowly fold them into the batter, about a 1/3rd at a time, stopping short of mixing them all the way through.
- Preheat your waffle iron according to the manufacturer and pour about ½ to ⅔ cup batter at a time. Cook until golden brown on both sides.
Wafflometer®: 9/10
These time-tested waffles score very high on the patented Wafflometer® and go well with absolutely anything. The slightly crisp crust over the light, airy, and fluffy center bring together the best of both worlds. Nothing is perfect without flavor, so he only thing left to do is add your own toppings! Here are some of my favorite combinations:
- Fresh Berries
- Bourbon Whipped Cream and Chocolate Chips
- Fried Chicken and Maple Syrup
- Banana, Peanut Butter & Honey
