Belgian waffles

Ingredients for 1 servings:

• 1 vanilla pod(s)
• 150 g butter, soft
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• 5 tbsp milk
• 200 g flour
• 1 tsp baking powder
• 100 g sugar (pearl sugar, available in Belgian supermarkets)
• Fat, for greasing the waffle iron

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

less rich than the original recipes for Liège waffles, but almost as fluffy.

Split open the vanilla pod and scrape out the seeds. Cream the butter with the sugar, vanilla seeds, and a pinch of salt until fluffy. Add the egg and milk and mix well. Sift the flour and baking powder and mix everything well with the batter. Stir in the pearl sugar and let the batter rest for 30 minutes. Preheat the waffle iron and lightly grease it (you can also use spray grease or bacon rind). Using a small ladle, pour the batter into the waffle iron in portions and bake briefly with the lid closed. Turn after about 1 minute and then finish cooking. The waffle should now be golden brown. Let cool on a wire rack. This amount will make 4 thicker waffles or 8 smaller ones. They will be thick and fluffy, but less greasy and sweet than the original recipes found on the pearl sugar packet in Belgium. Tips: The pearl sugar is best bought in Belgian supermarkets. These are pea-sized sugar balls that caramelize during baking, giving them their distinctive flavor. This special sugar cannot be replaced with our German rock candy. The best option is to use a rectangular “Belgian” waffle iron, ideally one that can be turned over, to make the waffles extra fluffy.