Here is a recipe of Goodweed of the North. I haven't made any Belgian waffles (don't have a waffle maker) but if I do, this will be the one I use. His pancakes are simple and topnotch too.
It looks as though he doesn't have a waffle maker either.
BELGIAN WAFFLE
GOODWEED OF THE NORTH
First, the wet and dry ingredients must be mixed seperately and then combined.
Dry ingredients:
1 cup All-Purpose Flour
2 tbs. sugar or sweetener of choice (I use Splenda)
1/2 tsp. salt
1 tbs. double-acting baking powder
Mix together all dry ingredients with a wire whisk
Wet Ingrediants:
3/4 cup milk
3 tbs. cooking oil
1/2 tsp. vanilla extract (optional)
1 egg yolk
1 egg white, whipped into a stiff froth
Beat together all wet ingrediants except for the egg-white.
Combine the wet and dry ingredients, stirring as little as possible to make the batter. Fold in the egg white marangue. Cook immediately over medium heat (365 degrees F.) until bubbles form on top and begin to pop. Gently flip and cook for about 1 minute more. Remove from heat and serve with your favorite pancake toppings.
Seeeeeeya; Goodweed of the North
World’s Finest Pancakes
GOODWEED OF THE NORTH
These pancakes come out so moist and light that you
will never buy a
pancake mix again. They are best when served immediately.
Enjoy them.
Dry Ingredients:
1 cup all-purpose flour
2 tbs. Sugar
3 tsp. Double Acting Baking Powder (You must use Double Acting
Baking Powder to get the best texture)
1/2 tsp salt
Wet Ingredients:
3/4 plus 1/8 cup milk
1 large Egg
3 tbs. Cooking oil
Preheat the griddle.
Place the dry ingredients into a large bowl
and stir together with a wire whisk or mixing spoon.
Add the remaining ingredients and again stir until mixed.
Do not stir until
all the lumps are gone as this will overmix the batter.
There should
be small lumps. These will dissapear while cooking the pancakes.
Cook over medium heat until the bubbles close slowly as they rise
and pop. Do not cook until the bubbles stay open as this will dry
out the pancake. And most importantly, Don’t squish them down with
your cake turner or spatula. When they are ready to flip, turn them
over and cook for about 1 minute more. Remove from the pan and serve
immediately. If you must cook up enough for a bunch of people, keep
them warm by stacking in a large-rectangular cake pan and placing the
pan into a 120' oven covered with a clean kitchen towel.
You can add blueberries to the uncooked batter without
changing anything else. However, if you add acidic fruits such as
strawberries, raspberries, or pineapple, you will need to add ½ tsp.
Baking soda to the batter to balance the acid from the fruit.
The above recipe makes enough pancakes for two people.
Yo can easily enlarge the recipe by simply multiplying the
ingredients by the same number.
That is, if you double the flour,
multiply all other ingredients by two.
