Have you noticed what a trendy thing waffles have been lately? Waffle parties and waffle food trucks have become very commonly seen things, and I’m definitely not disappointed about it! I was a little confused though, when I ordered my first Liege waffle and it was so much better than any waffle I’d ever had (Okay, with the exception of my mom’s light, airy waffles, they definitely can compete, but that’s for a different post). What makes a Liege waffle so special and why is it different than our standard “Belgium waffle”? Well I did some research, and it turns out that the Belgium waffles we eat here in the States are (unsurprisingly) pretty different than the waffles they eat in Belgium. First of all, like anything we eat here, we pile on all kinds of things that people in other countries think are unnecessary. And they are right about these, because Liege waffles are absolutely delicious without anything on them, which is the way they are eaten in Belgium. I put whipped cream and raspberries on mine, because hello, it’s whipped cream and raspberries! But Liege waffles are very dense and chewy, and the genius part is: the pearl sugar! They put pearls of sugar in the waffle batter which melts and caramelizes creme brûlée style into crunchy ribbons of sugar in your waffle and leaves streams of melted sugar dripping down your waffle iron. Why didn’t we Americans think of this sooner? Good job Belgium, your waffles are amazing, thanks for sharing!
Liege Waffles Recipe
Prep Time – 30-45 minutes active time, 1:30 total Yield – 9-11 waffles Serving Size – 1 waffle
- 3/4 C whole milk – scalded and cooled to warm
- 3 C flour
- 1/2 tsp salt
- Sprinkle the yeast and white sugar over warmed milk (no more than 100 degrees) in a small bowl. Stir to combine. Let stand for 15 minutes to allow the yeast to proof. (soften and get foamy)
- Whisk the eggs, butter, and vanilla extract into the yeast mixture until evenly blended; set aside. In a separate bowl, stir together the flour and salt. Pour the egg mixture into the dry mixture, and stir together until a soft dough forms. Cover with plastic wrap and set aside in a warm place (80 to 95 degrees ferenheit) until doubled in volume, 30 minutes to an hour.
- Once the dough has risen, punch it down and mix in pearl sugar.
- Preheat your waffle iron according to manufacturer’s instructions.
- Make 9-11 baseball-size balls of dough and place them one at a time in the center of the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough.
- Top with your choice of toppings, or don’t – they’re good either way!