Endless list of #belgium recipes out there. It takes many tries and errs to get to the right one. Found this one. Tweak it to suit your taste & fancy, and voila! You ll have your favourite belgium #waffle recipe. Adapted from nicole's. This waffle can be kept refrigerated and its best heated in the oven instead of microwave. #breakfast #sweet #dessert #teatime #baking #food #cereal

Some of the best waffles I've had! So worth the extra time!

My best friend loves Waffles! It’s right up there with pasta for her! Let me you tell you she lovessssss 🍝!!! So get your waffle makers nice and hot!! Let’s make mf’ing Belgian waffleeeeeesssss!

I tried the recipe from the waffle maker book, but it wasn't that great. So, I re-arranged it. I like American-style soft waffles more than hard waffles (like bread?).But I wasn't satisfied with the lighter texture. This recipe makes a slightly heavier waffle.I drizzled chocolate sauce this time, but usually I serve it with plenty of whipped cream, jam, and fruit.This waffle is crispy outside but fluffy and moist inside. I love a heavy texture, so I added more flour. If you use butter, it gives it a great flavour; however, I cook with vegetable oil as I always run out of butter, and it is still delicious.To make a Waffle House, use 4 square waffles. Then, cut 3 waffles in half and use them for the roof and walls. Use 1 square waffle for ceiling. Fasten with toothpicks. For 20-30 waffles. Recipe by sweetsweet

As a person who tracks Macros, I constantly find myself trying to modify my old favorite recipes to make them fit my nutritional needs, without compromising flavor. As with all of my recipes, it was a lazy Sunday afternoon, and I found myself craving a plate of waffles, and about 15 batches later, I had the result I wanted. The best plate of waffles I had ever eaten.For my fellow Flexible dieters:Whole recipe: Cal: 748 Protein: 42 Fats: 9.4 Carbs: 123.5In my waffle iron the recipe makes 12 wedge shaped pieces, so per piece: Cal: 62 Protein: 3.5 Fats: .7 Carbs: 10.2

Waffles in the past were not always Belgian waffles but the fluffy ones with custard in the middle.I thought about the old style waffles and came up with the idea of rolling it with heavy cream and fruit. Roll cakes are easy to make, so I recommend making this.When cooking the dough, if you take too long when closing the lid after you pour in the dough, the surface of the waffle will not cook nicely. It is important that you work quickly. Even if the dough rips, it will not be noticeable if you roll the waffle really tight. Don't give up and roll it up. Recipe by yaburie

This waffle incorporate the same ingredients used for matcha latte. Its fluffy and great for breakfast. I like to pair mine with kaya, peanut butter and the best is nutella.

I have been diagnosed with Celiacs Disease since I was 16, so I've had to learn to cook in a way my body can enjoy it without the pain. I have a joke among my friends, Waffle Crush Wednesday, to joke at the idea of Woman Crush Wednesdays. Waffles are my #wcw at least once a month.

#goldenapronThis homemade waffle is easy to make and taste is amazing childrens love .

Since I got a waffle maker, I've been thinking of various different recipes.Please preheat the waffle maker.Make the custard on the stiffer side.Try adding fruit and heavy cream for a smooth taste... green tea custard or chocolate custard is also delicious.If you let these sit for more than a day, they'll become more moist. For 3-4 servings. Recipe by Momora

Waffles are fun! Having to use yeast in a waffle recipe is not fun. I have to wait **how** long for the batter to be ready? Just make me some toast!Anyway, you don't have use yeast in this recipe, which is why I call these my Lazy Waffles. This recipe makes 4 waffles on my 8-inch round waffle iron.

Everyone loves waffles, the free-hotel-continental-breakfast waffles. And whenever we try to make them at home, they keep falling short. And it makes us wonder the “secrete” ingredients that we are missing out on?Using pre-made waffle mix, homemade mix all resulted in disappointment. Did research upon research and I found out that “secrete” ingredient—corn flour or starch. And, of course, keeping the waffles warm in the oven.Another trick is to separate the egg yolks from the egg whites. While the egg yolks are whisked till smooth and added along with the other wet ingredients and added to the dry, the whites are whisked till stiff peaks are formed and folded into the batter. This is why you will see some frothy egg in the batter.Do not be tempted to use buttermilk. Use regular milk. Buttermilk makes the waffles creamy not crispy. The batter will be runny. Thinner than other waffle batter.Belgian waffles are a type of waffle known for their lighter batter, larger squares, and deeper pockets compared to American waffles, making them ideal for holding syrup and toppings. Originally, Belgian waffles were leavened with yeast, but modern recipes often use baking powder for convenience. Belgian waffles are commonly eaten for breakfast but can also be served as dessert with ice cream and fruit.Next time you are making waffles, try these tips mentioned above and see the result!