3 Reviews
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Jessykah on 7.14.2016
This recipe is terrible. It was so thick that when I put into waffle press, it was just in one big lump. I forced it closed. It burned on the outside and was still raw dough on the inside. It tastes like a cross between a cookie and pancakes, and was really heavy. I added the rest of the can of milk and a whole lot of water to it to thin it out. This made it cook and taste better, but it was still just OK. I followed the directions exactly and am very disappointed in the waste of my resources and was embarrassed to serve it to company.
Jane Hanley on 5.1.2016
These waffles are definitely not “the real deal” Belgian waffles. True Lieges waffles, those sold in Bruges and around Belgium are a yeast batter, not a “cookie” batter. They contain bits of sugar that caramelize on the surface and are crunchy bits of sugary surprise throughout the waffle. That being said I decided to give this recipe a try since my family misses the waffles we enjoyed on our trips to Bruges.
The waffles were okay. They would likely be great with some powdered sugar, sliced berries, and whipped topping because they definitely made me think more “shortbread” for shortcakes than waffles. If I need a base for shortcakes this is likely a recipe I would try again for that purpose.
Luv2bake26 on 3.19.2012
These are our go-to waffle recipe for indulgent mornings (or anytime)! They are seriously like eating a giant crispy edged/soft interiored sugar cookie for breakfast!
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dmwmom on 12.18.2010
My husband requested Belgian Waffles for Christmas morning, and this definitely looks good!!
One question though…can the dough be made the night before and just put in the waffle pan in the morning? Or maybe I should make the waffles Christmas Eve and eat them in the morning. I don’t want to spend too much time on them in the morning since we will be opening presents then
ponderonit1 on 12.7.2010
Do these have the sugar crystals in the center? I’ve been looking for a recipe like that.