Grammy's Kitchen · Waffles · Belgian Waffles
One of 39 waffles recipes we measured
from cooking.nytimes.com
304 cooks on cooking.nytimes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 191% | 181% |
| fat | 44% | 40% |
| egg | 39% | 42% |
| total sugar | 20% | 14% |
| leavener | 3% | 3% |
| salt | 2% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 2 large eggs |
| 488 g | 2 cups/480 milliliters whole milk |
| 113 g | 1/2 cup/113 grams unsalted butter, melted and cooled slightly |
| 50 g | 1/4 cup/50 grams granulated sugar |
| 13 g | 1 tablespoon vanilla extract |
| 256 g | 2 cups/256 grams all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 6 g | 1 teaspoon kosher salt (such as Diamond Crystal) |
| Cooking spray, if needed | |
| Powdered sugar, maple syrup or whipped cream, or serving |
Method: 4 steps, published by cooking.nytimes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yes, there are technically two main categories of Belgian waffles: the fluffier Brussels vs denser, sweeter Liege with pearl sugar. However, it’s been my experience with US recipes that any waffle baked in an iron with the larger indentations is referred to a” — a cook
“Bonjour! My husband is Belgian, and like others have noted, there is no such thing as a Belgian waffle (that's like saying American pizza). I think this would have been a good opportunity to introduce readers to what ingredients are necessary to make them auth” — a cook