What to eat on a Saturday morning

It’s no secret that I love comfort. I like feather beds and elastic waistbands and waffles. In fact, I like waffles so much that one of Logan’s very first gifts to me was a Belgian waffle maker. That huge, awkward piece of kitchen equipment has made it with us on every single one of our moves, probably because when life feels a little crazy, it helps to sleep in late and then make a big batch of warm, fluffy waffles. 

I like all kinds of waffles, but Belgian waffles are perhaps my favorite. The bigger grid catches huge puddles of syrup and I love the way the crispy outer shell pairs with the fluffy center. Belgian waffles are actually made quite differently than traditional waffles. Normally, waffles depend upon a lumpy batter to give themselves some lift, but Belgian waffles use yeast, beaten egg whites, and a whole lot of time. It’s a bit labor intensive, but totally worth it. Here’s my favorite recipe ::

Classic Belgian Waffles

  • 1 1/2 cups water
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 3 cups sifted flour
  • 1/4 teaspoon salt
  • 3 large eggs, separated + 1 egg white
  • 1/3 cup sugar
  • 8 tablespoons unsalted butter - melted and cooled
  • 2 teaspoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole milk
Heat 1/2 of the water to lukewarm, 105-110 degrees F. Dissolve the yeast in the water with a pinch of the sugar from the recipe; let stand 5 to 10 minutes, until the mixture begins to foam.
Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; stir until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat a Belgian waffles maker to preferred setting. Use a measuring scoop to measure the batter and pour into the preheated waffle iron.Use a heat-proof spatula to spread the batter evenly over the grids. Close lid and rotate waffle maker. Waffles may be kept warm on a cookie sheet in a 200 degree oven. 
(Adapted only slightly from Waring Pro Professional Belgian Waffle Maker instruction booklet.)

If you don’t have a Belgian waffle maker, hopefully you can find a friend who does. If all you have is a regular waffle iron, I highly recommend this recipe instead. 

Although Belgian waffles taste divine with fresh strawberries and whipped cream, I prefer them simple, with huge slabs of butter and warm maple syrup, preferably served on a TV tray snuggled next to Logan on a couch. :)

What about you? Do you like Belgian waffles? What’s your favorite comfort food? What’s your favorite Saturday morning food?


Posted by Aanna on Wednesday, August 21st, 2013


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