Waffle
Lightly sweet waffles suitable for breakfast or brunch, with topping options ranging from fruit to chocolate or syrup.
Servings: 3
Ingredients:
Waffle batter
- 2 cups flour
- 2 tsp baking powder, 1 packet
- 2 tbsp butter, melted
- ¼ cup cane sugar
- 4 egg yolks
- 1 cup milk
- 1/8 tsp salt
- 1 tsp vanilla extract
Chocolate ganache
- ⅓ cup heavy cream
- 3 oz chocolate, semi-sweet or dark chocolate (60-70% cacao)
Topping
- 1 banana, sliced
- 10 strawberries, sliced
Method:
Start Cooking- Preheat the waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, whisk the egg yolks, milk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix just until combined. Do not overmix.
- Lightly grease the waffle iron with butter. Pour the batter into the hot waffle iron using a ladle and cook until golden and crisp, according to your waffle maker. Repeat with remaining batter.
Chocolate Ganache
- Heat the cream: Gently heat the heavy cream in a small saucepan until just simmering. Do not boil.
- Combine: Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate.
- Melt: Let sit for 1 minute, then stir until smooth and glossy.
- Adjust: For a thinner sauce, add a little more warm cream. For a thicker ganache, use slightly less cream.
To Serve
- Serve the waffles warm. Top with sliced banana, strawberries, and warm chocolate ganache. Bon appétit.
Notes:
From the kitchen
- If the batter feels thick or thickens as it rests, add 1–2 tablespoons milk to loosen it.
- Mix gently to keep the waffles tender inside. Stop as soon as the flour disappears.
- This batter is lightly sweet, not dessert-level. The chocolate ganache adds richness without overpowering.
- Using brown sugar adds a slightly deeper, warmer flavor, a touch more moisture, and causes the waffles to brown a bit faster.
- This recipe makes approximately 3 to 8 waffles, depending on the size and style of your waffle iron. The exact number will vary based on how much batter your waffle maker requires per waffle.
- Always refer to your specific waffle maker’s instructions, as manufacturers often recommend an exact batter amount to prevent overfilling and spilling.
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Waffle iron size / type Batter per waffle Estimated yield Mini (about 4 inches) ¼–⅓ cup 6–8 waffles Standard (about 5–7 inches) ½ cup 4–6 waffles Large / Belgian (about 7–9 inches) ¾–1 cup 3–4 waffles
- Try the waffles with only chocolate ganache for a simpler, classic version.
- Swap strawberries for blueberries or raspberries.
- Add a pinch of cinnamon to the batter for subtle warmth.
- Try with honey and powdered sugar.
- Best served right away.
- Perfect for weekend breakfasts or a slow brunch with coffee or tea.
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Nutrition:
Calories: 848 kcal | Carbohydrates: 116 g | Protein: 18 g | Fat: 37 g | Saturated Fat: 21 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 11 g | Trans Fat: 0.3 g | Cholesterol: 319 mg | Sodium: 414 mg | Potassium: 555 mg | Fiber: 6 g | Sugar: 43 g | Vitamin A: 1130 IU | Vitamin C: 27 mg | Calcium: 336 mg | Iron: 6 mg
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Waffle
WHY WE LOVE IT
We love waffles for their crunchy exterior and soft center, and for their deep pockets that hold sweet sauces and fresh fruit. The waffle iron gives them their signature shape, making a simple batter look special in just minutes.
A LITTLE STORY
Belgian waffles became so popular after the 1964 World’s Fair in New York that they were sold alongside falafel in Lebanese restaurants and next to spring rolls in the Hong Kong pavilion. As one World’s Fair expert noted, “It was a tsunami, everyone had to have a waffle stand by 1965.”
DID YOU KNOW?
Belgian waffles are lighter and fluffier because they are often made with yeast and whipped egg whites.
Waffle batter and pancake batter are similar but not the same. Waffle batter usually contains more sugar, butter, and eggs, while pancake batter has more milk, making it softer.