Food For Thought: Belgian Waffles with Blueberry Syrup

Feeling rather inspired this morning I awoke to the thought of waffles for breakfast. I will admit to a small amount of salivary over-production at this point...lol... BUT not just any old waffle would suffice. I REFUSE to buy waffles from the frozen food section of the grocery store - they taste like cardboard to me. So logically I deduced that I had all the necessary ingredients to make waffles. But again not all waffles are the same. There is a North American twist on this recipe that uses baking soda instead of yeast, but I promise you they aren't as good.

My first task, which I really should have considered before getting too excited was finding out if we have a waffle maker. Alas, she is small and will only make two waffles at a time but she works and is square just like true Belgians (waffles, not the people :) . . .) BUT a square does not a Belgian Waffle make.. NO NO! It's all in the process. True Belgian waffles are started with yeast, mixed with egg yolks, flour, butter, sugar, and whipped egg white folded in at the end. This makes them super soft and moist on the inside and crisp crisp crisp on the outside. So I digress for now, here's the recipe!

Belgian Waffles
-makes about 12-16 waffles depending on the size of your waffle iron.

Gather up:
- 1 package of active dry yeast
- 1/4 cup warmed milk ( zapping in the microwave for about 25 seconds will do)
- 3 eggs, separated
- 2 3/4 warmed milk ( yes more milk.. trust me)
- 1 stick butter, melted
- 1/2 cup granulated sugar
- 1 1/2 tsp salt
- 4 cups flour
- 1/2 vanilla bean ( or about 2 tsp vanilla extract)
- 1 ounce of love :)

Start by adding the package of yeast to the 1/4 cup of warmed milk. Let it stand for about 10 minutes until it gets nice and frothy.

In a large mixing bowl gently whisk the egg yolks, sugar, salt, melted butter, vanilla, love and 1/4 cup of the remaining milk. Stir in the yeast mixture.

Now stir in the flour and remaining milk, alternating between the two, and finishing off with flour.

In another bowl whisk your egg whites until they form soft peaks. Fold the whites into the waffle batter until just incorporated. Don't whisk the egg whites in, they will un-fluff and the waffles won't be as poofy!!

Now for the hard part. Set the mixture aside, covered, in a warm-ish spot and let it rest for about an hour. It will get nice and bubbly.... See the tiny bubbles??!?!?!?

......................................... Intermission............................................

While you're waiting, if your as bored as I am now, you can make the blueberry syrup. It's easy. The recipe is further down.

............................................. Act 2 .................................................

Ok so the hour has elapsed so get the waffle iron heated up and ready to waffle!!!! HAHA I used waffle as a verb! I'm SUCH A DORK!

Depending on the size of you waffle iron, scoop anywhere from a 1/4 cup to 1/2 cup of the mixture onto the waffle iron and gently close the lid. You may need a bit of pan spray on the waffle iron before you scoop on the mixture. Cook for about 2-3 minutes or until the waffle iron stops steaming and the waffle is a nice deep golden colour.
You can keep them in a preheated oven, 200 degrees should do, until you are ready to serve.

Blueberry Syrup

Gather up:

1 pint of Blueberries
2 cups of maple syrup
1/2 vanilla bean

Place the ingredients in a small sauce pot and slowly bring to a light simmer. Keep it simmering for about 5 minutes, or until the blueberries start to break down and get really soft.