July 4th. Independence Day. The day when all Americans celebrate their freedom. From one region of the United States to the next traditional foods are prepared with the anticipation of backyard feasting and evening fireworks. Growing up on the East Coast, we often had many out of town guests, some opted for the “Hotel” experience and others dug in their heels (or sneakers) and spent the night at our house.

Being the host or hostess can be hectic, I know this all too well.  What a better way to serve your guests with homemade waffles? We finally perfected the waffle batter over the years, this is, hands down, one of our favorite recipes.  You might want to buy another waffle iron depending on how many guests you have, but we usually have three going at once with a party of six or more (guests are hungry from the long trips and starving come breakfast time).

gauffre de Bruxelles Brussels waffle

adapted from Europeancuisines.com

• 1 kilogram flour (2.2 lb)
• 30 grams of yeast (one package of fast-action yeast)
• 25 grams of brown sugar
• 1250 ml of lukewarm water (use tepid sparkling water if possible)
• 250 grams powdered nonfat dry milk (Carnation or similar)
• 10 grams of salt
• 1/2 teaspoon vanilla extract or one small packet vanilla sugar (about 2 teaspooons)
• 400 to 500 grams of melted butter
• 6 to 8 egg whites, beaten to stiff peaks

Directions

1. Put the flour in a large bowl. Make a well in the flour: add the yeast and 250 ml of the lukewarm water.
2. Add the brown sugar, powdered milk, the vanilla extract or vanilla sugar, and the remainder of the water. Mix the dough well: allow to rise for at least 20 minutes – 1/2 hour. During this period, melt the butter. Allow to cool to lukewarm.
3. Add the melted butter: mix well. Beat the egg whites to stiff peaks,: fold carefully into the batter mixture until evenly mixed through.
4. Heat a large waffle iron. Spread each section with the batter, close and bake until done.
5. Serve dusted with comfectioners’ / icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella.

gaufre de Liège  Liège waffle

• 420 grams flour
• 7 grams salt (about a half teaspoon)
• 25 grams granulated sugar
• 2 eggs
• 50 grams yeast / one package fast-acting yeast
• 300 grams butter
• Around 20 centiliters cold water (preferably sparkling water)
• 270 grams pearl sugar
• Vanilla or spicery to your taste
• Allow eggs and sparkling water to come up to room temperature first.

Directions

1. Sift the flour into a bowl: make a well in the middle.
2. Melt the butter over hot water or in the microwave. Allow to cool to lukewarm. Beat the eggs well: add the butter and the yeast: mix well. Add the water and mix again.
3. Add to the flour along with the granulated sugar and vanilla or other seasoning (cinnamon works well).
4. Beat the dough for at least ten minutes. It will probably be sticky and difficult to work with. This is normal.
5. After this beating, allow to stand and rise in a warm place for 15-30 minutes. 5 to 10 minutes before baking, add the pearl sugar.
6. Heat the waffle iron. Drop by tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned.
7. Serve hot off the iron, dusted with confectioner’s sugar, or top with whipped cream or ice cream if desired.

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