Printable link at BOTTOM of recipe!
TOYS IN THIS VIDEO:
All Clad Belgian Waffle Maker (The very best, heaviest Belgian waffle maker on the market…STILL.) (“SMART” Version)
My favorite kitchen scale (restaurant grade, takes AAA batteries or plugs in)
Danish Bread Whisk (“Brotpisker,” incorporates batters more delicately than a whisk)
Non-contact Infrared Thermometer (Allows precise measurement and adjustment of cooking surface temperatures)
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RECIPE: (makes 8 waffles in the All Clad Belgian waffle maker…your mileage may vary)
Non-Sourdough Version – The night before (or several hours in advance), mix in a bowl:
4oz/113g AP flour
4oz/113g water
Cover securely (plastic wrap, pot lid, etc.) and sit at room temperature overnight.
Sourdough Version – On cook day, measure into the bowl:
8oz/227g sourdough starter (MUST be at 100% hydration for proper results. If you’re a regular feeder, you can use discard. Room temp or refrigerated, it doesn’t matter.)
Into the bowl, add:
4oz/113g buttermilk or kefir (or 2oz sour cream or yogurt diluted with 2oz milk)
3oz/85g oil (or clarified or brown butter, melted and all water cooked off BEFORE weighing)
1 large egg
1oz/28g/2 Tbsp sugar
1 Tbsp vanilla extract (or any flavoring extract you wish)
Incorporate ingredients carefully until mostly smooth. It may take awhile to get the starter fully dissolved in the other ingredients. Be patient and work gently.
Into the bowl, add:
1.8oz/51g starch (corn, tapioca, potato, arrowroot, etc. in powder form, not coarse)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt (or 1/2 tsp fine salt)
Incorporate the dry ingredients carefully until there are almost no lumps left in the batter.
Let the batter sit, covered, at room temp for at least 30 minutes, up to several hours.
Preheat waffle iron to 375-400F (190-200C) surface temperature. DO NOT spray or grease the waffle iron. (Note: for a brand new waffle iron, prepare the iron the first time based on manufacturer’s instructions. Use this recipe AFTER the iron has been used for the first time.)
Add batter to the iron, making sure all surfaces are covered, but just barely. Excessive filling will cause a spillover as the batter expands. For the All Clad waffle maker I use in this video, 1/3 cup of batter for each of the 4 cooking wells is perfect.
Cook until steam begins to dissipate, then lift the lid to check for proper browning. Once the lid is detached from the waffle, it will not brown much more on top, but the bottom will continue to brown. So you don’t want to remove the lid too early. You’ll get your timing down after a few batches.
Remove the waffle to a cooling rack and keep warm in a warm oven until all waffles are made. Serve immediately!
