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Basic Belgian Waffles

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Today I craved for a decadent breakfast: waffles with strawberries and maple syrup! I have been having this waffle iron sitting here for quite a while and after my first try had been quite disastrous I always hesitated to make waffles again(I have a square, so called Belgian one, but of course you can also use the heart shaped! Just keep in mind that the Belgian waffles are thicker and might need to stay longer in the iron).

Usually I dont like posting recipes which you already can find on several blogs. But somehow most of them did not match my expectations, because I wanted to have a really simple recipe without yeast, apple sauce, bananas, egg replacers, etc. So I came up with this very simple recipe and the waffle came out perfectly!

Ingredients (for 8 single Belgian waffles):

500g plain flour

500ml soy milk

6 Tbs. sugar

3 tsp baking powder

1/2 tsp salt

4 Tbs sunflower or canola oil

one dash lemon juice

1 tsp vanilla powder



Just toss all the ingredients in a bowl and whisk with an egg beater (do you English speaking vegans really call it that way??).

Then preheat your waffle iron. Most of them will have a light indicating when its ready. Grease the iron and pour about 1 1/2 ladles of the dough onto the iron(depends on your iron and your ladle of course). Don’t pour too much or else it will spill over at the sides. After about 3 minutes, open the iron carefully. If it sticks on the upper part of the iron, remove it carefully with a knife. Avoid this by greasing your iron thoroughly.

Then serve with fresh fruits like strawberries, pureed strawberries, canned cherries, whipped soy cream, maple syrup, chocolate spread, confectioner’s sugar etc.

Or try making a chequerboard like me :


2 responses »

  1. They look perfect. I love that chequerboard one 🙂
    Oh, and no we don’t call it an ‘egg beater’ but a ‘whisk’!

  2. This looks absolutely wonderful! Like Emma, I’m a huge fan of the checkerboard pattern.


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