Note: enough for four circles (i.e. each four quarters/wedges) in
a Sage "no mess" waffle maker, which asks for 125 ml of batter per
Note: if you are making these for breakfast you might find it
easier to make the batter the previous evening; no
time/temperature pressure that way.
It took us a long time to get this right. Most recipes
you will find on-line are for a pancake batter, which is fine,
but you just get pancakes in waffle-form. The really good
breakfast waffles you buy from a supermarket, the ones that are
crisp on the outside and sometimes dotted with extra sugar, are
Liege waffles: the recipe is yeast-based and employs
substantially pearl sugar rather than granulated sugar, giving
it extra crunch; these are soooo much nicer, with their
bread-like texture, and are not a lot more effort to make.
While you can purchase specialised Liege waffle makers, they are
rather expensive and we've found that a standard waffle maker
works perfectly well, though see the cleaning tip at the end.
90 ml luke warm milk
110 gm melted butter
1 tsp vanilla extract
220 gm plain flour
3.5 gm (half of a 7 gm sachet) of rapid bread yeast; close
the sachet and keep it for the next waffle breakfast in a week
10 gm granulated sugar
0.25 tsp salt
100 gm pearl sugar; we bought ours on-line (in a pinch you
can cut sugar cubes into eighths)
Whisk together the wet ingredients in a bowl: milk, butter,
eggs and vanilla extract.
In another bowl stir together all of the dry ingredients
EXCEPT the pearl sugar: flour, yeast, granulated sugar and
Make a well in the centre of the dry ingredients and pour
in the wet ingredients; mix well to make a soft dough.
If you're doing this the previous night, just cover and
leave (NOT in the fridge); if you are doing this just before
eating, cover and leave in a warm place (35 C) until doubled
in volume (about 30 minutes).
Pre-heat your waffle maker, using its highest temperature
Gently mix the pearl sugar into the dough; it will collapse
somewhat at this point, which is fine.
Dollop a golf-ball amount of the dough into each quarter of
your waffle maker; don't over-fill.
Press the lid down, squishing the dough, and leave until
Repeat from 7.
You will find that pieces of the pearl sugar will remain
melted onto the waffle maker; as a cleaning tip, just after you
have switched off your waffle maker, pour water onto the lower
griddle, just enough to cover the indents. When you've eaten,
switch the waffle maker back on; when the water is steaming,
switch the waffle maker off again, pour the sugar-solution out
and use a piece of kitchen towel to (a) remove the sugar residue
from the upper griddle and (b) dry off the lower griddle.