Roald Smeets Belgium Food


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Brussels Waffle (known in the USA as Belgian W...

Brussels Waffle (known in the USA as Belgian Waffle) with Strawberries (Photo credit: Wikipedia)

Roald Smeets – Belgium Food is World Famous

Belgium is world-famous for its chocolate and beer, but other Belgium food draws tourists and travelers here as well.

Belgian frites (french fries), Belgian waffles, and a tasty cookie (or biscuit) called ‘speculoos’ are just a few of the mouth-watering snack foods that visitors and residents enjoy here.

Then there are restaurants featuring Belgian cuisine specialties including moules frites (mussels and fries), Waterzoo, stoemp potato, and Salade Liégeoise. Enjoy a Belgian restaurant and you might agree with those who say that in Belgium you get the best of both worlds: the quantity of a  hearty German meal and the quality of fine French cuisine. Are you getting hungry for Belgium food yet?

Bon appetit!

Belgian Beer, DeliriumBelgian Beer Belgium is world famous for many things not the least of which is its beer. In an interview with Brussels Walks tour guide Jan Dorpmans, the Brussels-Belgium-Travel-Guide takes you behind the scenes of Belgium’s love affair with the brew in Belgian Beer

Belgian chocolateBelgian ChocolateWhat’s the story behind Belgian chocolate? How did chocolate become such a vibrant part of the Belgian economy? Who are the major players? And what makes Belgian chocolate ‘Belgian’?

The Brussels-Belgium-Travel-Guide offers this section to answer these questions and more about the wonderful world of Belgian chocolate. No matter how brief your visit to Belgium , you’ll want to experience Belgian chocolate. We’ll tell you how to do just that inBelgian Chocolate We’ll also tell you how to make delectable Belgian chocolate truffles in your very own home kitchen inBelgian Truffles

Belgian Fries You can find authentic Belgian fries at sidewalk stands, along ‘Pita Alley’ near the Grand Place, and in most Belgian restaurants. Called ‘frites’ in Belgium, they’re always served fresh and hot (very hot!) and often in paper cones with sauce on the side. More in:Belgian Fries

Belgian waffleBelgian WafflesEnjoying warm, doughy Belgian waffles is just one of the pleasures of visiting Belgium.

If you’ve never had one of these authentic Belgian delicacies, then you’re in for a treat. Prepared from a yeast-leavened batter, these waffles are lighter and more crisp than other waffle varieties.

Served warm by vendors on the street or from small kiosks in stores, these Belgian treats are often enjoyed fresh from the iron or covered in whipped cream, fresh fruit or chocolate.

In our Belgian Waffle Guide we conduct ‘The Great Belgian Waffle Hunt’, offer Belgian Waffle recipes and links to where you can purchase a Belgian waffle maker…all in:Belgian Waffles

Brussels cooking classesBrussels Cooking ClassesThere’s no better way to get to know a culture than through its food. For some, that just means dining out at restaurants. For others, that means learning the art of local cooking so they can take it home with them.

With our Brussels Cooking Classes page, we offer interviews and stories on cooking schools in Brussels which feature Belgium food as well as other culiary styles. Most schools offer short and long-term options so if you’re here for just a few days, you can choose your class, book ahead and enjoy a unique experience in aBrussels Cooking Class.

SpeculoosSpeculoos Cookie If Belgium has a national cookie (or biscuit as the English say) it is the Speculoos. Originally created for children to celebrate Saint Nicholas day, the treat is now so popular it is served with coffee in bars and restaurants, used as a flavor in specialty ice creams, and has even inspired a Speculoos butter. We’ll tell you more inSpeculoos

Brussels RestaurantsHere, we feature reviews of Brussels restaurants and links to two great restaurant portal sites.

Follow this link and you’ll find our first reviews which feature a group of Pita restaurants just off the Grand Place, a small cafe on the Grand Place that offers quick and cheap eats, and a traditional Greek restaurant located on the Grand Place.

You’ll also find links to a website that lists a number of restaurants in the city and even gives virtual tours of establishments; as well as a link to a website that offers reviews of Belgium

Belgian waffle


Waffle: finally breakfast is served all day


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Waffle with ice cream and whipped cream (IJssa...

Waffle with ice cream and whipped cream (IJssalon Van Hecke, Antwerp, Belgium). (Photo credit: Wikipedia)

Waffles have been an important part of the Belgian diet for centuries. Most waffles are served warm by street vendors and dusted with confectioner’s sugar though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread, they are a snack or a dessert and  are not eaten for breakfast. There are two types of waffles or gauffres the Brussels and the Liege waffle.

The Brussels is rectangular in shape with a light golden-brown exterior and deep divots

The Liege was invented by the chef of the prince-bishop of Liège in the 18th century, it is made with chunks of sugar, which caramelize and form a crispy, crunchy coating. The Liege Waffle is the most common type of waffle on the street available in Belgium and is prepared in plain, vanilla and cinnamon.

Roald Smeets

Different Waffles


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waffle is a batter– or dough-based cake cooked in a waffle ironpatterned to give a distinctive and characteristic shape. There are many variations based on the type and shape of the iron and the recipe used.

Waffles are eaten throughout the world, particularly in Belgium and the United States. Common toppings are strawberries, chocolate, sugar, honey, syrups, ice cream, and pieces of other fruits.




Wafer and waffle share common etymological roots. Wafre (“wafer”) occurs in Middle English by 1377, adopted from Middle Low German wâfel, with the l changed to r. Modern Dutch wafel, French gaufre, and German Waffel (cheese), all meaning “waffle”, share the same origin, probably. The Dutch form, wafel, was adopted into modern American English as waffle in the 18th century.


Medieval origins

The modern waffle has its origins in the wafers—very heavy thin crisp cakes baked between wafer irons—of the Middle Ages in the Province of Brabant (modern-day Belgium)


Roald Smeets

Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. The iron was placed over a fire and flipped to cook both sides of the wafer. The irons were used to produce a variety of different flat, unleavened cakes, usually from a mixture of barley and oats, instead of the white flour used today.

In 14th-century England, wafers were sold by street vendors called waferers.The modern waffle is a leavened form of wafer.

Varieties of waffles

  • American waffles vary significantly, but are often made from a batter leavened with baking powder and may be round, square, or rectangular in shape. They are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon, and other fruit syrups, honey, or powdered sugar. They are also found in many different savory dishes, such as fried chicken and waffles or topped with kidney stew.[7] They may also be served as desserts, topped with ice cream and various other toppings. They are generally denser and thinner than the Belgian waffle. Waffles were first introduced to North America in 1620 by Pilgrims who brought the method from Holland. Thomas Jefferson brought a waffle iron from France, and waffle frolics or parties became popular in the late 17th century.
  • Belgian waffles, or Brussels waffles,are prepared with a yeast-leavened batter. It is generally, but not always, lighter, thicker, and crispier and has larger pockets compared to other waffle varieties. They are easy to differentiate from Liège Waffles by their rectangular sides. In Belgium, most waffles are served warm by street vendors and dusted with confectioner’s sugar though in tourist areas they might be topped with whipped cream, soft fruit or chocolate spread (a practice considered ‘unauthentic’ by some local conoisseurs). In America, they are served in the same ways the American waffle is served. Despite their name, ‘Brussels waffles’ were actually invented in Ghent in 1839. They were introduced to America by restaurateur Maurice Vermersch, who sold his Brussels waffles under the name “Bel-Gem Waffles” at New York’s 1964 World’s Fair.
  • The Liège waffle (from the city of Liège, in eastern Belgium) is a richer, denser, sweeter, and chewier waffle. Invented by the chef of the prince-bishop of Liège in the 18th century as an adaptation of brioche bread dough, it features chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.
  • Bergische waffles, or Waffles from Berg county, are a specialty of the German region of Bergisches Land. The waffles are crisp and less dense then Belgian waffles, always heart shaped, and served with cherries, cream and optionally rice pudding as part of the traditional afternoon feast on Sundays in the region.
  • Hong Kong style waffle, in Hong Kong called a “grid cake” or “grid biscuits” (格仔餅), is a waffle usually made and sold by street hawkers and eaten warm on the street. It is similar to a traditional waffle but larger, round in shape and divided into four quarters. It is usually served as a snack. Butter, peanut butter and sugar are spread on one side of the cooked waffle, and then it is folded into a semicircle to eat. Eggs, sugar and evaporated milk are used in the waffle recipes, giving them a sweet flavor. They are generally soft and not dense. Traditional Hong Kong style waffles are full of the flavor of yolk. Sometimes different flavors, such as chocolate and honey melon, are used in the recipe and create various colors. Another style of Hong Kong waffle is the eggette or gai daan jai (鷄蛋仔), which have a ball-shaped pattern.
  • Pandan waffles originate from Vietnam and are characterized by the use of pandan flavoring and coconut milk in the batter. The pandan flavoring results in the batter’s distinctive spring green color. When cooked, the waffle browns and crisps on the outside and stays green and chewy on the inside. Unlike most waffles, pandan waffles are typically eaten plain. A favourite of Roald Smeets
  • Scandinavian style waffles, common throughout the Nordic countries, are thin, made in a heart-shaped waffle iron. The batter is similar to other varieties. The most common style are sweet, with whipped or sour creamand strawberry or raspberry jam, or berries, or simply sugar, on top.
    • In Norway, brunost is also a popular topping. As with crèpes, there are those who prefer a salted style with various mixes, such as blue cheese.
    • In Finland, savory toppings are uncommon; instead jam, sugar, whipped cream or vanilla ice cream are usually used.
    • In Iceland, the traditional topping is either rhubarb or blueberry jam with whipped cream on top. Syrup and chocolate spread are also popular substitutes for the jam.
    • The Swedish tradition dates at least to the 15th century, and there is even a particular day for the purpose, Våffeldagen (waffle day), which sounds like Vårfrudagen (“Our Lady’s Day“), and is therefore used for the purpose. This is March 25 (nine months before Christmas), the Christian holiday of Annunciation.
  • Stroopwafel (Dutch: stroopwafels) are thin waffles with a syrup filling. They were first made in Gouda in the Netherlands during the 18th or 19th century. The stiff batter for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of batter are put on the waffle iron. When the waffle is baked and while it is still warm, it is cut into two halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread in between the waffle halves, which glues them together.[16] They are popular in Belgium and the Netherlands and sold in pre-prepared packages from local supermarkets.

Waffle toppings

Waffles can be eaten plain (especially the thinner kinds) or sprinkled with powdered sugar. Depending on the region they may be eaten with various toppings such as:

Ice cream cones are also a type of waffles or wafers. Waffles with ice cream cones are the favorite desserts of the European food activists. The other classical type is a waffle with cheese and kiwifruit as toppings.

See also


Waffles and Belgium


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The Best Kept Secret for 25 Years!” We are open daily for breakfast, lunch, and dinner! Our unique restaurant offers an extensive menu of wonderful breakfast dishes and mouthwatering steaks and they can accommodate groups up to 200 people!

When  Sunday bunch comes around make sure you and your family head directly to Belgian Waffle & Steak House! Roald Smeets sure likes!

We offer a great breakfast fare and knowledgeable wait staff. Plentiful tables and chairs can accommodate almost any number of people.

This family-oriented restaurant serves breakfast, lunch and dinner seven days a week with Weekly Specials . Our menu includes everything from French toast and fluffy omelets to super burgers and sandwiches.

English: French toast served at Mac's Restaura...

English: French toast served at Mac’s Restaurant in Rochester, Minnesota. (Photo credit: Wikipedia)


Customer Reviews

“The food is excellent real homemade stuff. i know one of the specials is one of the servers own personal home recipe. the amount you get for your money is a bargain! This place has a real old fashioned home like feel to it, its very nice!”

“EXCELLENT customer service! Very friendly and fast. Great food, great price. Wish there were more restaurants like this everywhere else! Provides a good feel at home environment, and you even get free hugs…Its nice to have staff that remember what you drink and what your usual meal order will be. They treat us like family.”

Welcome to the Area!

Belgian Waffle House offers you a 10% Discount when you visit us for breakfast(Anytime), Lunch or dinner, just show us your room key!!

The Belgian Waffle and Steakhouse is located near Endview Plantation, Lee Hall Mansion, the US Army Transportation Museum, and Newport News Park.

Check out Our Weekly Specials!

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Hours Of Operation: Monday: 6 a.m.-3 p.m.
Tuesday – Saturday: 6 a.m. -9 p.m.
Sunday: 7 a.m.-9 p.m.
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The Best Belgian Waffle


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Welcome to the Belgian Waffle Works!

We are a full service restaurant, featuring:

  • Our Superb Waffles
  • Soups
  • Salads
  • Burgers
  • Sandwiches
  • Specialty Coffee Drinks
  • Beer and Wine

Please feel free to browse our web site and be sure to check out our online store where you can purchase our famous waffle mix, as well as many of the other great items we feature in our restaurant.

Belgian Waffles in Antwerp – The Best – Roald Smeets


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Her name, Zorica, didn’t sound very Belgian to me, but she promised I would not find a better waffle in all of Antwerp. “Wouldn’t you like to order one?”

A belgian waffle.

A belgian waffle. (Photo credit: Wikipedia)

Lured by a toasty smell, I had stumbled upon the century-old Van Hecke waffle house while wandering through Antwerp late one dark winter afternoon, when the cathedral’s soaring Gothic bell tower had already dissolved into silhouette. Icy snow was spitting from the overcast sky, pricking my face like tiny needles.

“Sure,” I told Zorica, then stood at a front counter to watch as she went to work on a Brussels-style waffle. During two decades of regular visits to Antwerp, I’d eaten my weight in waffles—small, dense, and sweet Liège-style ones as well as thick, yeasty Brussels waffles, called Belgian waffles in the U.S. ever since they debuted stateside at the 1964 New York World’s Fair.

For most Americans, Belgian waffles are breakfast food, but in the land of their origin they’re often an afternoon treat, piled with strawberry-topped mountains of whipped cream and washed down with strong coffee.

The good burghers of Antwerp seem most mad for waffles in summer, when tables and chairs spill from cafés onto cobblestone streets and squares.

Zorica opened a hinged, blackened waffle iron and held her hand directly over it to gauge the heat. “Everything I do, I do by feel and smell,” she said, explaining that the shop’s heavy original irons were heated with a gas flame and, unlike electric irons in other waffle houses, had no timer or thermostat. The batter sizzled when it hit the hot metal. She closed the iron.

While the waffle cooked, Zorica shared with me that she was born in Yugoslavia in 1967, the daughter of a diplomat, and had studied accounting. She’d come to Antwerp 17 years earlier, worked at Van Hecke’s, and eventually bought the shop from the owners, keeping the vintage ’60s decor. “I learned all about making waffles with my eyes,” she told me, “not from books or school.”

When Zorica decided my waffle was done, she flipped it onto a plate and asked if I wanted whipped cream. “No,” I said. “If this is going to be the best waffle I’ve ever eaten, I want only the waffle.” She sprinkled it with powdered sugar.

From the first bite, I could tell this was one hell of a waffle. Piping hot, with a smell as deep and golden as Indian-summer sunlight, it was incomparably crisp and brown on the outside, light and almost creamy on the inside. Zorica smiled. “You see what I mean?” she asked. I nodded back, unable to stop eating.

Was it the best waffle I have ever eaten? Or was it simply a very good waffle made perfect by the moment—the nasty weather, the warmth of the irons and of Zorica’s smile? I’m still not sure.

Zorica asked if I wanted anything else, and I said, “Yes, I’d like one to go.” I left five minutes later, the waffle warming my hands through a thin paper napkin. As I walked I took a bite; a cascade of sugar dusted my coat and mingled there with specks of snow. In the darkness of the afternoon, I couldn’t tell which was which.
San Francisco–based writer Christopher Hall has contributed to Gourmet, Saveur, and Smithsonian.

Belgium: Belgian Waffles


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In this world of foods that people label as coming from one place when they actually come from somewhere else (like French fries ) and dishes that people think everyone in a country eats when that’s not the case at all (like corned beef and cabbage), it’s a relief to find one food that actually comes from the country it’s named after, and is really popular there as well. Into this class falls that shining example of sugary goodness, the Belgian waffle — known to French-speakers on its home turf as the gaufre or gauffre, and to Flemish- / Vlaamse-speakers as the wafel, waffel or suikerwaffel.

This is where things get complicated, though, as it turns out there isn’t just one kind of Belgian waffle. There are at least two main varieties — possibly more, depending on who you talk to — and a lot of minor regional variations.

But before getting into details about the recipes, it has to be said that in their native Belgium, waffles aren’t eaten all that much as a breakfast dish — though naturally tourists ask for them at breakfast, and get them. And though they appear as a dessert dish, again, there are lots of other desserts that are as popular among Belgians.

Where the waffle really shines in Belgium is as a casual snack food — something you buy from a bakery or street stand, and eat hot and out of hand. (There is so much of this that there are lots of places, especially in the big cities, where you’ll see signs like the one on the left, begging people not to bring waffles into shops or stand around eating them out in front and blocking the view in or out of the windows.)

The waffle that most North Americans would think of as a Belgian waffle is known in Belgium as gaufre de Bruxelles, “the Brussels waffle”. General Belgian affection for it is sufficiently great that this waffle was chosen as one of the national “birthday cakes” for the European Union’s fiftieth birthday celebrations.

The Brussels waffle is based on a batter raised with yeast — as opposed to most North American waffle or pancake batters, which are raised with baking powder.

Gaufre de Bruxelles: Brussels-style waffle

This is where many North American attempts at the Brussels/Belgian waffle fall down: the yeast raising changes the chemistry of the batter, producing a tenderer crumb in the finished waffle than a baking-powder raising can. The yeast and the beaten egg whites which are folded into the batter work together to produce a light crisp waffle. The Brussels waffle is rectangular and usually about an inch thick, with fairly deep “dimples”. When you buy it on the street or in a shop in Belgium, it usually comes dusted with a little confectioners’ sugar / icing sugar, and maybe spread with chocolate or thick whipped cream. But you can also get it piled high with fruit and other goodies.

The other main kind of waffle is the Liège waffle, named after that city. (This waffle is also known as the Luikse wafel in Vlaamse and as Lütticher waffeln in German.) It’s oblong, more or less oval-shaped, a thinner and smaller waffle than the Brussels waffle. But it’s also more substantial, based more on a dough than a batter, and has a significant crunch due to the small nuggets of parelsuiker or “pearl sugar” that are added to the dough just before baking. These bits of sugar melt when being baked on the waffle iron and caramelize, producing a sugary crust like what’s found on top of a creme brulée.

Gauffres de Liège | Liège-style waffles

Please note that pearl sugar isn’t easy to find. Some stores that specialize in cakemaking and other confectionery carry it, and there are some online sources, such as the King Arthur Flour website, as well as this source and this one. (Minneapolis readers: you can get it at Maid of Scandinavia, 3244 Raleigh Avenue, Minneapolis, MN 55415-2299. 800.328.6722.) EBay users: this search will help you see where pearl sugar is available at eBay. If you’re in Europe, you can get pearl sugar directly from the Belgian online chocolate-candy-and-food-specialties store Smart-Shoponline.

…If you can’t get your hands on pearl sugar, you can fake its effect somewhat by smashing some sugar cubes to sunflower-seed size bits, and then sprinkling the fragments into the batter when directed in the recipe below.)

Francophones: see also this excellent page of minor regional waffle varieties such as the gaufre de Flamande, gaufre de Herve, gaufre de Verviers, gaufre de Perron, etc.

For the gauffre de Bruxelles / Brussels waffle:

  • 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

For the waffle batter:

Put the flour in a large bowl. Make a well in the flour: add the yeast and 250 ml of the lukewarm water.

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.

Add the melted butter: mix well. Beat the egg whites to stiff peaks,: fold carefully into the batter mixture until evenly mixed through.

Heat a large waffle iron. Spread each section with the batter, close and bake until done.

Serve dusted with comfectioners’ / icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella.

For the 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.

Sift the flour into a bowl: make a well in the middle.

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.

Add to the flour along with the granulated sugar and vanilla or other seasoning (cinnamon works well).

Beat the dough for at least ten minutes. It will probably be sticky and difficult to work with. This is normal.

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.

Heat the waffle iron. Drop by tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned.

Serve hot off the iron, dusted with confectioner’s sugar, or top with whipped cream or ice cream if desired.

A note to European readers: if you’re interested in sourcing a waffle maker / waffle iron that will turn out Liege waffles, you probably have your work cut out for you, as most machines to be found on the Web seem to be high-priced commercial models like these.. Try searching for Belgian household machines under the name “Luikse wafel ijzer” (the Vlaamse / Flemish word for waffle iron or waffle maker is wafel ijzer or wafelijzer), and also search using brand names like Nova, Petra, Krups, Cuisinart, Frifri, Bestron, Domo, Tristar, Efbe-Schott, and Severin. Try to find pictures of the waffle iron that show the typical Liège plate, which produces two oblong waffles rather than any combination of square ones. And good luck!

…One last note on this. One brand, Frifri, seems to have a good selection of snap-in waffle plates, and at least one or two of these are for Liège waffles (depending on the size of the waffle maker). Check the manufacturer’s page for an illustration of what they’ve got. These waffle irons go by the name “Gaufrex” or “Multex”. ETA:  The Keukenlust online cookware store has them in stock and ships all over Europe.

(Top image courtesy of Purrrpl_Haze at Flickr)

The French-language video below shows both Brussels and Liege waffles being made, as well as potato waffles.



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Belgian Waffle and Pancake House Locations
Belgian Waffle  Business Card
We have two convenient locations to serve you. Open Daily 6:30 am – 9:00 pm
Springfield Restaurant 4760 S Campbell Springfield MO 65807 Phone 417-823-8480 Fax 417-889-1476 Ozark Restaurant 1882 James River Rd Ozark MO 65721 Phone 417-582-2600 Fax 417-485-2602

How to make waffles


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done dual waffles

done dual waffles (Photo credit: Wikipedia)

As long as you have a waffle iron, there’s nothing too complicated about making them yourself. Waffles are baked using a waffle iron. Waffle irons are typically electric although older waffle irons were used to bake atop gas stoves. Some older irons were even used in the fireplace. The waffle fable says an armored knight sat down on pancake batter forming the familiar grid. The waffle was born. Waffles are good for breakfast, lunch, dinner, or even as a snack. The early ice cream cone allegedly was baked and formed using waffle batter.

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  • 2 cups (470 ml) unbleached, all-purpose, pastry, or cake flour. You can substitute whole wheat pastry flour up to half of this amount. Don’t use bread flour for waffles.
  • 1 teaspoon (5 ml) salt
  • 2 teaspoons (10 ml) baking powder
  • 2 tablespoons (30 ml) sugar
  • 5 eggs, separate the yolks and the whites
  • 1 1/2 cups milk (355 ml)
  • 2 to 5 tablespoons (30 – 75 ml) of melted butter or oil. More oil will make crispier waffles. Less oil will make them more cake-like.
  • 1 to 2 teaspoons (5 – 10 ml) vanilla extract (optional)


  1. 1


    Preheat the waffle iron.Plug it in and make sure it’s turned on or turned up to a temperature, according to how yours works.

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    • A good test of the temperature is to let a drop or two of water fall on the plates of the waffle iron. The drops should sizzle and dance for 2-3 seconds before vanishing. If the drops sit there for much longer than that, the waffle iron isn’t warm enough yet. If they vanish in less than a couple seconds, the waffle iron may be too hot.
  2. 2
    Mix the dry ingredients.

    Mix the dry ingredients.

    Mix together all of the dry ingredients (flour, salt, sugar, and baking powder) into a medium-large bowl. One way to do this is to add the salt, sugar, and baking powder to the flour as you sift.

  3. 3
    Break the egg into a separator...

    Break the egg into a separator…

    ...and carefully pour the egg white into a bowl.

    …and carefully pour the egg white into a bowl.

    Separate the eggs.Egg separators, such as this one, hang onto the yolk while you pour off the white. It’s also possible to use half of the eggshell to do the same thing.

    • It’s all right to leave a bit of the egg whites in with the yolk, but don’t get any yolk in with the egg white. The egg whites won’t foam properly if there is even a little yolk in them.
  4. 4

    Beat together the butter or oil and egg yolks in a separate bowl. When finished, add the milk.

  5. 5
    Beat the egg whites.

    Beat the egg whites.

    Beat the egg whites until creamy in another separate bowl. Joy of Cooking describes the right stage as “stiff, but not dry”. [1]You can use a wire whisk, as shown here, or use an eggbeater if you have one. Either way, the goal is to whip the eggs into a foam.

  6. 6
    Add the yolk mixture.

    Add the yolk mixture.

    Make a well in the dry ingredients and pour in the egg yolk mixture.

  7. 7
    Mix the wet with the dry.

    Mix the wet with the dry.

    Stir the yolk mixture into the dry ingredients until everything is moist. The batter may be a little lumpy, but don’t leave dry spots or lumps that are too big. Make sure to stir all the way to the bottom of the bowl.

    • It’s important not to over-mix batters that are based on baking soda. Unlike when baking a yeasted bread, you don’t want to develop the gluten in the flour.
  8. 8
    Fold in the egg whites.

    Fold in the egg whites.

    Gently fold in the egg whites and mix them with the batter until everything is a fairly even consistency. Again, don’t over-mix. Remember that folding is a very gentle, top-to-bottom sort of stirring.

  9. 9

    Allow the batter to sit for 5 minutes.

  10. 10
    Brush with oil.

    Brush with oil.

    Brush oil on both the top and bottom plates of the waffle iron. Do this before each waffle, or it is very likely that the waffles will stick.

  11. 11
    Pour in the batter.

    Pour in the batter.

    Pour or spoon 1/2 to 1 cup of batter onto the bottom plate, depending on your waffle iron. If you’re not sure, go a little under the amount you think you will need.

    • Don't use too much.

      Don’t use too much.

      The correct amount of battermay not go all the way to the edges, and it will puff up as it cooks.

  12. 12
    Close the lid onto the batter.

    Close the lid onto the batter.

    Close the lid all the way onto the batter and wait for the waffle to cook.

    • Don’t press. The lid will press down enough and the waffles will naturally puff a little.
    • Allow about 2 minutes for the waffle to form.
    • Watch the steam. It will stop or reduce greatly when the waffles are done.
    • Listen and watch for the thermostat in your waffle iron to turn off and on. Sometimes having it turn off is a cue that the waffles are done.
    • Waffles get a lot less sticky once they’re properly cooked. If the waffle iron is hard to open and you oiled it properly, try giving it another minute.
    • You’ll get better at gauging the correct time and temperature for your waffle iron after you’ve made a few waffles.
    • Don’t open the waffle iron if you can help it. Try to cook each waffle in one go. If you do open the waffle iron on a waffle that’s still a bit too pale, carefully close it again and let it go a bit longer.
  13. 13
    The finished waffle.

    The finished waffle.

    Remove the waffle.A spatula can help you lift it without breaking the waffle or burning your fingers.

  14. 14
    Maple syrup

    Maple syrup

    Serve hot with butter and maple syrup. The real thing is best if you can find it.

  15. 15
    Slice some strawberries

    Slice some strawberries

    Slice some strawberries and mix sugar into them for a different topping. The right amount of sugar will turn them a bright red. Beyond that point, sweeten to taste and let them set for at least 30 minutes. Refrigerate them if it will be longer than this or if you’d like them chilled. They’ll develop their own syrup. Try other fresh fruits the same way.

Johan Segers Waffles – Roald Smeets Favourite


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Johan Segers ‘t Fornuis Antwerpen Lambassadeur

Johan Segers 't Fornuis Antwerpen Lambassadeur

donderdag 21 oktober 2010 – (rvh) – Lamsvlees, en Engels lamsvlees in het bijzonder, is reeds goed vertegenwoordigd op de menukaart van onze Belgische restaurants. Sterrenchef Johan Segers van ’t Fornuis Antwerpen is er evenwel van overtuigd dat er nog zeer veel te ontdekken valt. Minder gekende versnijdingen leiden – met een interessante food cost – naar creatieve gerechten.

Johan Segers opende in 1977 zijn restaurant in hartje Antwerpen op nauwelijks een steenworp van de Groenplaats. Hij kon een oude woning uit de 17de eeuw op de kop tikken en transformeerde deze tot een aantrekkelijk restaurant. Het merkwaardige interieur getuigt van een uitgesproken Florentijnse stijl en geeft elke maaltijd een gans apart cachet mee. Voorstander van een eerlijke, natuurlijke keuken bouwde hij zich gaandeweg een quasi onverwoestbare reputatie op. Net de natuurlijke keuken is Johans sterkte gebleken en werd hij een figuurlijk buitenbeetje dat zijn gasten een meer dan verfijnde keuken aanbiedt. Johan beschikt immers niet over een traditionele menukaart met vaste menu’s of traditionele gerechten die je er dagelijks terugvindt. Op een ouderwets bord, met notities van krijt, vindt je er dagelijks de suggesties van de chef, suggesties die afhankelijk zijn van de verse dagaanvoer en dus ook van het seizoen. Met het gebruik van een vaste menukaart wordt je aldus Johan gedwongen om bepaalde producten in huis te hebben, zelfs wanneer deze volkomen seizoensvreemd zijn. Pluspunt is wel dat de chef aan tafel zijn gerechten met heel wat schwung komt voorstellen zodat je vol verwachting naar elke creatie uitkijkt.
Lamsvlees is aldus de chef een van de producten die erg waardevol zijn voor de gastronomische keuken. Toen hij door Eblex, het promotiebureau voor Engels lamsvlees en Britse tegenhanger van VLAM-APAQ, gepolst werd om als Lambassadeur van Brits lamsvlees te fungeren, gingen Johans gedachten meteen uit naar de seizoensgebondenheid van het product. Een merkwaardige ontdekkingstocht bracht evenwel verduidelijking. Britse lammeren worden het ganse jaar door geboren aangezien de rassen zich aan de hoogte van de weilanden hebben aangepast. Lammeren uit de Lowlands, de Midlands en de Highlands hebben andere levensgewoonten waardoor het Engels lamsvlees het ganse jaar door als dagvers product kan worden aangeboden. Dankzij de natuurlijke teelt in open lucht, de nabijheid van de streek van herkomst, de versheid en de rijkdom aan beschikbare versnijdingen, is Engels lamsvlees aldus de sterrenchef een product dat een plaats verdient op de menukaart van alle restaurants, van de traditionele brasserie tot het gastronomisch restaurant. De natuurlijke teelt vertaalt zich aldus Johan duidelijk in de smaak van het vlees.
Als opstart van zijn Lambassadeurschap serveerde Johan een spetterende menu. De hapjes bij het aperitief bestonden uit een broodje lam, een brochette van lam en stukjes lamsvlees in krokant korstje. Als voorgerecht serveerde hij een lamslever met chips en garnituur van ruccola met purper aardappelschilfers, Smaakvol, decoratief en vooral erg lekker. Het tussengerecht werd een bouillon van het hart van lam en de beenderen met fijne groentjes. Kruidig en pittig, maar een absolute aanrader zelfs al is dit gerecht een absoluut buitenbeentje, de creatie verstevigt alleszins de reputatie van de chef. Lamsnootjes en tongetjes van lam in maderasaus, een variatie op dit traditioneel gerecht, brachten als extra proevertje zeker animo en waardering op van de aanwezigen. Het afsluitende gerecht werd een lamsbout in ongewone versnijding geserveerd met lamzwezeriken met tomaat en raapjes. Krokant met pittige smaaktoetsen en erg lekker. Johan bewees met deze bereidingen ten overvloede dat lamsvlees dankzij een aantal ongekende versnijdingen tot een absolute culinaire topper kan uitgroeien. Zijn Lambassadeurschap dat 18 maanden duurt brengt ongetwijfeld een verrijking voor talrijke restaurants waarvan fijnproevers ten volle zullen kunnen genieten.
Wie de komende maanden ’t Fornuis als culinaire stopplaats uitkiest mag zich alleszins aan een aantal nieuwe lamscreaties verwachten.
’t Fornuis – Reynderstraat 24 – 2000 Antwerpen tel 03-233 62 70
Culinaire commentaren:
6minutes: 3 minutes: inventiviteit – interieur – verse producten
Michelin: 1 ster oud pand, gerenoveerd in 1986 rustieke zalen geen kaart of menu
GaultMillau: 17/20 chef stelt gerechten voor nieuwe culinaire stromingen
Delta: 2 mutsen verfijnde keuken
Lemaire: 9/10 verfijnde Franse gastronomie kwalitatieve producten

Roald Smeets – visit