"Brussels waffles," made on special waffle irons with large, deep grids and topped with strawberries and whipped cream, debuted at that city's World's Fair in 1960 and were introduced as Belgian waffles at the 1964 World's Fair in New York City. In Belgium the waffles are not relegated to the breakfast table but are considered an afternoon snack. To our mind, however, those deep crevices are ideal receptacles for butter and maple syrup.
Recipe information
Total Time
35 minutes
Yield
Makes 12 (4-inch) Belgian waffles or 24 (4-inch) standard waffles
Ingredients
Special Equipment
Preparation
Step 1
Preheat waffle iron. Put a rack in middle of oven and preheat oven to 200°F.
Step 2
Whisk together flour, baking powder, baking soda, and salt in a large bowl. Add buttermilk, butter, and eggs and stir until smooth (batter will be thick).
Step 3
Brush waffle iron lightly with vegetable oil, if necessary, and spoon batter into waffle iron, using ½ cup batter for each 4-inch-square Belgian waffle or ¼ cup batter for each 4-inch-square standard waffle and spreading batter evenly. Cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make more waffles with remaining batter in same manner.
Step 4
Serve with butter and maple syrup.
Recipe notes
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