How to make Belgian waffles – recipe | Felicity Cloake Masterclass

An ancient party food that still feels like a special occasion today, the Belgian waffle is too often just a spongy mattress for mountains of whipped cream and syrupy sauce, when it deserves to be the main attraction. It may not be Monday morning fare, but on weekends or on holidays, a hot waffle is a tradition worth celebrating. 10

6 tablespoons melted butter (about 60 g) 180 ml milk 1 tablespoon (10 g) active dry yeast 1 tablespoon sweet brown sugar or more to taste245 g flour 1 tbsp cornmeal or dry polenta, or 1 tbsp additional flour ½ tsp salt 240 ml buttermilk 1 large egg, beaten Oil for greasing 1 Prepare the dough well in advance the night before, unless you get up early. You'll also need a waffle maker, I'm afraid; there's just no getting around it, because without one this batter will only make pancakes (also delicious, but not waffles). You can buy electric ones, although I make mine on a simple stovetop model.

2 Add the yeast to the hot milk

Melt the butter in a saucepan and put aside.< /p>