Overnight Belgian Waffles

  Posted on May 15, 2014  by Leslie Blythe  No comments

The Belgian waffle is a type of waffle popular in North America. Compared to the standard American waffle, it is identified by its larger size, lighter batter, larger squares, and a higher grid pattern that forms deep pockets. What is known in North America as the ‘Belgian waffle’ does not exist in Belgium! There are a number of different varieties in Belguim, including the Brussels waffle, the Liège waffle and the stroopwafel. Belgian waffles traditionally have yeast instead of baking powder.  Make sure you pay attention to the temperature of the water and milk!

This recipe is from Ina Garten’s cookbook coming out in October 2014 called  “Make it Ahead”.

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