Perfect!! Wanted to make some authentic Belgian waffles and this recipe was easy (as compared to some others I found on the internet). I had sugar cubes, so smashed them into little chunks the size of raisins, and it worked great instead of the pearl sugar. Nothing needed to be changed. Remember these are sweeter than normal waffles,and yeast gives them a moist yet crumbly texture- so don't expect it do be like an eggo waffle. Next time I will make dough in advance and refrigerate overnight so as to speed up the process in the am. One review said butter was too much- I disagree. It was perfect- again- these are real Belgian waffles so the excess butter when you cook them is normal. My waffle iron did get greasy, but I never needed to spray the waffle iron! I think the butter aided in having the sugar caramalize on the waffle. Again, can't compare it to the traditional American waffle. Even my kids agreed, no syrup needed. Next time I must make a fresh fruit topping for these. Also, I thought these were better when cooled- complete opposite of the "eggo" type. Can't wait to make these again!
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Perfect!! Wanted to make some authentic Belgian waffles and this recipe was easy (as compared...