Liege Waffles

Bread-like texture

Originally from:

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 go.
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.

Serves: 2.



  1. Whisk together the wet ingredients in a bowl: milk, butter, eggs and vanilla extract.
  2. In another bowl stir together all of the dry ingredients EXCEPT the pearl sugar: flour, yeast, granulated sugar and salt.
  3. Make a well in the centre of the dry ingredients and pour in the wet ingredients; mix well to make a soft dough.
  4. 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).
  5. Pre-heat your waffle maker, using its highest temperature setting.
  6. Gently mix the pearl sugar into the dough; it will collapse somewhat at this point, which is fine.
  7. Dollop a golf-ball amount of the dough into each quarter of your waffle maker; don't over-fill.
  8. Press the lid down, squishing the dough, and leave until done.
  9. 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.

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