What makes a belgian waffle

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Written by Caitlin M. Belgian Regular Recipes We include products we think are useful for our readers. Read more about how they differ, then try your hand at making both kinds. The batter for Liege waffles is thicker and stickier, almost resembling a bread dough. The dough contains chunks of pearl sugar, which caramelize and form a crisp golden coating, which yields to a soft interior.

The waffles were such a hit that the Vermerschs, who ran the operation, had 24 waffle machines working nonstop, and 10 people devoted just the task of slicing strawberries. Americans never looked back, and their hunger for all things Belgian waffle has grown and grown.

Ahh, good question! While regular old waffles are made from a typical pancake-like batter, Belgian waffle s are made from a brioche dough. The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch. Belgian waffles are also fantastically light, which adds to their perfection. Fun bonus fact: traditional Belgian waffle s are usually eaten with your hands, not a fork and knife. You can eat them on the go or top them with a scoop of vanilla gelato.

With the world beginning to open up, this option may be more than just a pipedream. Many Brussels streets boast multiple waffle shops. Many Belgians are waffle purists, enjoying them with nothing but a dusting of powdered sugar.

Are you confused about what a Hotdog style waffle is? Click here to learn more. This is the most noticeable difference between the two. Belgian ones are larger in size and much thicker compared to regular or American style waffles. Belgian waffles have deep grid patterns and are lighter in batter, resulting in a fluffier waffle. These deep grids make Belgian waffles ideal dessert waffles since they can hold large amounts of chocolate syrup, maple syrup, honey, whipped cream, ice cream, or whatever else you desire.

The bottom picture is of a Belgian waffle made in a Belgian waffle iron. You can see how deep the pockets are. Also pure Belgian waffles use yeast or egg whites in its batter while the regular waffles consist more of baking powder. This difference in batter makes Belgian waffles richer in texture. Personally, this is how I like them.

However, regular waffles have an advantage here for some people. Being thinner gives them the advantage here. Putting together two Belgian waffles for a sandwich would just be too much! Regular waffles are made using baking powder instead of yeast. This is done with the aim of giving the batter a slight lift. Regular waffles are a little denser compared to their Belgian counterparts. Since Belgian waffles batter is usually made using yeast dough, they normally require eggs or egg whites.

Belgian waffles also tend to be more crispy on the outside and chewy on the inside, especially if cooked for a little longer than usual. Not only are Belgian waffles thicker than regular waffles, but they are also often larger in size.

Many Belgian waffle makers boast 7 or even 8 inch waffles that are often round in shape.