Belgian Waffles

Back in 2009 I was visiting London for a business meeting and my husband joined me so we could spoil ourselves silly for no reason. A friend of mine from grad school had been very generous with her wedding present to us so my husband and I went on a shopping spree to John Lewis. As we walked into the basement we got a whiff of this wonderful smell of something freshly baked. There is no chance in hell of food being around and me not spotting it or sniffing it out – especially if it’s FREE! 

And there it was – a plate of freshly made Belgian waffles cut into tiny bite sized pieces ready to be sampled. A wonderful lady was demonstrating waffles on the new Cuisinart Waffle Maker and of course I had to watch, sample and eventually BUY! I swear by Belgian Waffles, if one has to ever have waffles they must ALWAYS and ALWAYS be Belgian! I’ve had some bad waffles and often wondered how can you possibly go wrong with Belgian Waffles? But I must say I have discovered after making them myself, while the batter is super important, the Waffle machine itself needs to be a good one. Flat waffles just aren’t waffles, and neither are they pretty.  So I can swear by the Cuisinart Waffle Machine and if you are a waffle lover and know it has to be Belgian you must invest in one of these. 
1 cup + 2tbsp flour
1tbsp sugar
1/2 tbsp baking powder
1/4tsp baking soda
1/4tsp salt
195ml milk
42.5ml oil
1 egg

  1. Place all the ingredients in a bowl and stir together until smooth
  2. Let the batter rest for 5 mins
  3. Preheat waffle iron and spoon 3tbsp batter into the bottom grid leaving 1cm space at the edge
  4. Close the waffle iron, when the waffles are done, open the lid carefully removing the baked waffles repeat with the remaining batter
  5. If you think the batter is too thick just add a bit of milk until you feel there is enough for the grid without it spilling over
Mix the wet ingredients and the dry ingredients
Fill the Waffle Maker with the batter on the bottom grid
Take out when a nice golden brown

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