Although most waffles are typically made from leavened batter or dough, there are many different varieties to try! And this is a list of different traditional waffles that I had cooked and also want to cook:
1) The Belgian or Brussels waffles
These thick and crispy waffles with well-aerated texture are the most common and well-known type of waffles. And they are typically made with either good amount of chemical rising agents like baking powder or baking soda, well-beaten egg white mixture or well-risen yeast batter.
Highly recommended recipes that I have tried and tested: 1) Easy Buttermilk Waffles, 2) Sour Cream Waffles - Two recipes, 3) Overnight Yeasted Waffles and 4) Fast and Easy Yeasted Crispy Belgian Style Waffles Checked!
2) The American waffles
Generally denser and thinner than Belgian waffles, the American waffles are often made from buttermilk or sour cream batter that is leavened with baking powder. Like American pancakes, the American waffles are also thick and chewy and often served as sweet breakfast with butter, fruits, maple syrup, honey, other syrups or icing sugar.
Highly recommended recipes that I have tried and tested: American Style Buttermilk Waffles Checked!
3) The Bergische waffles
Also known as the German waffles, they are often made in heart shapes and served with cherries, cream and sometimes rice pudding as part of the afternoon feast on Sundays.
Highly recommended recipes that I have tried and tested: No! I have not try making any Bergische waffles and wish to make some in the near future. KIV!
4) The Pandan waffles
These green coloured sweet-smelling pandan coconut waffles are commonly available for snacking in southeast Asia countries like Vietnam, Malaysia and Singapore. Like me, you can cook and enjoy these awesome waffles even if you are not living in Vietnam, Malaysia and Singapore.
Highly recommended recipes that I have tried and tested: easy Pandan Waffles - made with pandan paste and Light and Crispy Pandan waffles made with real pandan juice Checked!
5) Hong Kong style waffles
These firm crispy waffles are the famous street food selling Hong Kong and are commonly referred as egg waffles (鷄蛋仔) due to its signature multiple spherical egg shape.
Highly recommended recipes that I have tried and tested: Hong Kong Egg Waffles - sugar reduced, easy whisk-and-cook recipe Checked!
6) Potato waffles from UK and Ireland that are made with potato.
Highly recommended recipes that I have tried and tested: No! KIV!
7) Scandinavian style waffles from the Nordic countries
They are usually thin and made in a heart-shaped waffle iron.
Highly recommended recipes that I have tried and tested: No! And I need to buy a heart shaped waffle iron. KIV!
6) Last but not the least... The Liège waffles
Made with brioche bread dough and pearl sugar, these richer, denser and sweeter Liège waffles are the contemporary variety of Belgian waffles. These are specifically named as Liège waffles due to the rumors saying that these waffles are invented by the chef to the prince-bishop of Liège.
Highly recommended recipes that I have tried and tested: YES!And mine is a straightforward less-sinfully Belgian Liege Waffles recipe... Tried, tested and approved!!! One more checked and one less KIV to go!!! LOL!
Belgian Liege Waffles
I have searching for a good liège waffles recipe for a while. Some say that they are traditional or authentic. Real authentic, traditional or not, I have noticed something similar in these recipes and they are:
1) The waffle mixture is typically dough-like and also yeast-risen.
2) It contains a lot of butter, typically 120g (1/2 cup) to make about 6-8 large or 16 very tiny round waffles.
3) The waffles are structurally firm and stable meaning the leftover waffles can be stored in a fridge or freezer for any weekday breakfasts.
4) They can be made into small shapes with pearl sugar embedded in them.
Knowing that liège waffles must have these characteristic features, I have simplified these recipes from here, here and here to create my version of easy liège waffles with half the typical amount of butter and they are still crispy and delicious!!! Wanna try?
Here's a video showing how I cooked these waffles. This waffle dough has to be mixed on the day before cooking them and allow the dough to ferment in the fridge overnight. And the good thing is these waffles are very structurally stable! So you can cook all of the waffles at one go and store any leftovers in a fridge or freezer for any weekday breakfasts.In the video, you can see that the dough is actually very soft and sticky to handle and so please use a either a breadmaker or an electric mixer with paddle or hook attachment to mix and do not mix the dough by hand.
My Belgian Liège Waffles with less butter
With less butter than usual, these waffles are still crispy with rich buttery taste and fragrance!
Not too oily! Not too rich! Just right for us! Just too delicious!!!A must-cook recipe if you are a waffles enthusiasts!
Checked!!!
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Here's the recipe that is simplified from Liege Waffle Recipe and also here and here at Epicurious.
Makes six thick 9 x 9 cm square waffles or 8-9 small round waffles
For the waffle dough:
1/2 tsp instant dry yeast60g (1/4 cup) lukewarm water, 37°C
2 large egg, at room temperature, roughly beaten
225g (1 1/2 cup) all purpose / plain flour
1/2 tsp salt
20g (2 tbsp) light brown sugar
60g (1/4 cup) unsalted butter, melted and slightly cooled
To add:
1 tsp vanilla extract or 1/2 tsp vanilla paste1 tbsp honey
1/4 cup (60ml) pearl sugar or small chunks of sugar cubes, optional
vegetable oil spray to grease
On the day before cooking the waffles:
Combine yeast and water until yeast dissolves. Allow mixture to rest at a warm and humid place for about 5–10 mins.Add the yeast mixture, eggs, flour, salt, sugar and butter into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order. Use "dough" setting or the lowest beating speed to mix for about 15-30 mins until the dough is combined and smooth. Dough will be soft and sloppy. Cover and allow dough to prove in a warm and humid place for 1 hr. Then, place it in the fridge to prove overnight (18-24 hrs).On the day that you are cooking the waffles:
You will see that the chilled dough is firmer and has doubled its size. Add vanilla, honey and pearl sugar into the dough and use a spatula to mix briefly until all are roughly incorporated. It's ok if the honey and vanilla look a little streaky on the dough. Cover dough and allow dough to rest at room temperature for about 30 mins in order to bring the dough to room temperature.Divide dough into 6 portions if you wants to cook 6 thick 9 x 9 cm square waffles or 8-9 portions if you want to cook small round waffles.
Preheat waffle iron to its hottest heat setting - not the lowest!
Spray preheated waffle iron with vegetable oil spray. Caution: If you are cooking waffles on the your stove, please do not spray cooking oil into direct fire! Place each portion of dough into each waffle grid and cover the waffle iron. Cook for about 3-5 mins on each side or until the waffles are golden brown and sugar is caramelized in spots. Transfer to a wire rack to cool slightly while continue to cook the remaining pieces of dough.
Serve immediately. These waffles are very stable and can stay crispy for even up to 1 hr. It is so stable that the leftover (wrapped in plastic bags) can be stored in a fridge for 2-3 days or in a freezer for up to a month. To reheat, place cold or frozen waffles (not need to thaw if they are frozen) on a wire rack with a supporting tray beneath and bake the waffles in a preheated 180°C oven for about 3-5 mins or until the waffles are warm and crispy again.
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