When you say “Belgian,” many people will immediately come back with “waffles.” Belgian waffles are perhaps the most recognizable product from that small nation and they are enjoyed worldwide. Belgian waffles can take many forms and serve as the platform for a huge range of toppings. So, here’s the scoop on one of Belgium’s most famous foods.
For starters, what makes a Belgian waffle Belgian? Belgian waffles are thicker and have deeper pockets than standard American waffles. This comes from using a special Belgian waffle iron. The deeper pockets hold syrups and toppings better. The waffles are also very fluffy inside and crisp on the outside from the use of yeast or baking powder in the batter. While most Americans serve their waffles with butter and syrup, Belgian waffles are embellished with a large variety of toppings, including syrups, whipped cream, soft fruits, powdered sugar, jams, chocolate, Nutella, caramel, nuts – you name it. While most American, Dutch and some Belgian waffles are eaten for breakfast, Belgian waffles are often eaten as a snack or as street food from a food truck or takeaway shop.
There are a number of different styles of Belgian waffles. The two most prominent styles are Brussels waffles and Liège waffles, named after their respective cities.
Brussels Waffles are typically square or rectangular in shape, and are adorned with a wide variety of toppings, both sweet and savory. Liège waffles are round or oval and, while they may be topped with syrup, fruit or whipped cream, they are often just eaten plain or with a dusting of powdered sugar or caramel. A Liège waffle itself tends to be a little sweeter due to the addition of pearl sugar – a compressed white sugar crushed into tiny “pearls” that don’t melt as easily as table sugar, creating a slight crunch and caramelized spots on the surface of the waffle.
I tend to prefer the Liège waffle. There’s nothing quite like walking down a cobblestoned Belgian street on a chilly day, snacking on a warm waffle en route to a pub and a nice Belgian beer. Beyond a street snack, the Liège waffle can also be eaten with an array of sweet or savory toppings. That’s not to put down the venerable Brussels waffles, which are also excellent.
Either way, Belgian waffles are not to be missed.
Want to Try Your Hand at Making Authentic Belgian Waffles?
Ingredients:
2 cups all-purpose flour
3½ teaspoons baking powder
¾ cup sugar
2 eggs, separated
1½ cups milk
1 cup melted butter
1 teaspoon real vanilla extract
Choice of toppings (fresh fruit, preserves, maple syrup, powdered sugar, caramel, chocolate sauce, whipped cream, honey, etc.)
Directions:
Combine flour, sugar and baking powder. In a bowl, lightly whisk egg yolks and add in milk, butter and vanilla. Add wet ingredients in with dry ingredients. Beat egg whites until stiff and fold into the batter.
Bake in Belgian waffle iron until golden brown and serve with topping(s) of your choice.
