Hope you had a Happy Easter! We took Winston to a local pet store to grab some things and we didn’t realize they were having an Easter egg hunt for dogs! Winston found them all but we only let him have one ?
Okay so I need to talk to you about these waffles. They’re really the best waffles ever because they’re the lightest and most crispy waffles you will ever have. Yes, there are some special ingredients for them but it’s nothing that Amazon doesn’t have. I promise you that you won’t regret buying them and I promise you that you won’t want to make waffles any other way again. We found this recipe through ChefSteps and we’ve tried numerous recipes from them with 100% success and satisfaction each time. If you aren’t a fan of measuring/weighing out the dry mixture of this each time, make a huge batch and put it in a large canister or jar and scoop from it each time you’re craving these light as air waffles. You’ll be able to see in the last photograph how incredibly light they are from all the air pockets.
I wish I had a photo of the ‘proofing’ process. The batter literally almost overflowed from all the air that expanded it as you let it sit. The longer the better. I encourage you to spend a Saturday or Sunday morning trying these out. Some things that take time to do are in turn some of the best things in life. Like, love. You never rush it ;)
I also highly recommend getting a good Belgian waffle maker. We got this one and it was absolutely one of our favorite purchases. I packed it up in storage already (thinking we were going to be moving soon) and I need to go get it out.
The beauty of plain waffles is that you can top it with whatever your heart desires. We topped this waffle with a berry compote, ricotta, and powdered sugar. The berry compote was simply made from frozen berries and a tablespoon of water. Super simple and makes a delicious, fruity topping!
The air pockets are incredible, right?! Have I convinced you yet?
Yeasted Berry Waffles (aka The Best Waffles Ever)
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 350 grams all-purpose flour
- 50 grams diastatic malt powder
- 5 grams granulated sugar
- 3.5 grams salt
- 2 grams baking soda
- 7 grams active dry yeast
- 620 grams milk, whole, warm
- 115 grams unsalted butter
- 100 grams egg, about 2 whole
- Sift together all the dry ingredients in a large bowl: flour, malt powder, sugar, salt, baking soda, and yeast.
- In a small pot over low heat, melt butter and milk together and bring the temperature of the mixture to about 104 degrees Fahrenheit, or under 113 degrees Fahrenheit. This is to ensure you wake up the yeast but not kill it.
- When the milk-butter mixture is at the right temperature, add the eggs and whisk together.
- Make a well in the center of the dry ingredients and use a whisk to mix everything together.
- Allow this mixture to sit at room temp or warmer to allow the yeast to bloom. You can let this sit for as little as ten minutes, or up to two hours. The longer you let it sit, the richer and the more yeasty flavor you'll develop; and the more AIR POCKETS your waffles will have which means LIGHT and CRISPY! We let ours sit for 2 hours.
- Once the mixture has proofed, heat up your nonstick waffle maker and get to wafflin'! When cooking your waffles, look for a nice, golden, crispy crust, with a soft and almost custardy-like interior (see my photos in the blog post).
- Top your waffles with whatever you like! We topped them with a berry compote (2/3 cup frozen berries, 1 tablespoon of water, bring to low simmer until thick), ricotta cheese, and powdered sugar.
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