Wafels (Dutch Waffle Recipe)

Dutch Waffle Recipe

The very first waffles are described in the 13th century when the Greeks baked dough between two metal plates. These waffles are savory and flavored with cheese and herbs.

The waffle was first made by the cook of the Prince of Liège in the middle of the 17th century. This cook wanted to make a delicious brioche with pieces of pearl sugar and this is the famous Liège waffles or Belgian waffles After that, the fame of the waffle took off and waffle irons were used to bake this delicacy. And you can still buy them from street vendors at the weekly markets in villages.

Originally, waffles contain yeast to make them airy. But a batter with yeast takes much more time to prepare. This recipe, in which baking powder is used instead of yeast, ensures that the waffle cookie is wonderfully airy with a delicious taste.

What do you need to make Waffles without yeast

To prepare these delicious waffles you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):

How do you use vanilla?

Vanilla extract is used in this recipe. You can easily get this in the supermarket, but you can also easily make your own vanilla extract. The latter is, especially if you bake regularly, much cheaper.

If you don't have vanilla extract, you can also replace it with 2 teaspoons of vanilla sugar.

What makes the waffles fluffy?

This recipe is, as described, without yeast. But how do you get a light waffle? By adding a generous amount (1 tablespoon) of baking powder to the batter. Due to the moisture in the batter, air bubbles are formed during baking. And they ensure that the waffle is airy, crispy on the outside, and soft on the inside.

Self-raising flour contains about half of the baking powder that is added to this batter. If you use that, add a teaspoon of extra baking powder. You cannot replace it with baking soda. Although this is often used to make a batter or dough airy, it is not suitable for this batter because it needs an acidic ingredient to form air bubbles.

How to make soft, airy waffles

A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.

Mix the batter quickly in a large bowl by first mixing the dry ingredients quickly and then mixing in the wet ingredients at low speed until you've got a smooth waffle batter without lumps. Brush the plates of the waffle iron with oil (or use cooking spray). Put a small tablespoon of batter in the preheated waffle iron and close the waffle iron. Bake until the waffle a couple of minutes until it is golden brown, in my case 7 minutes. Remove from the grid and continue with the rest of the batter.

• How much batter - That depends on your waffle machine. It is often in the description. If you are not sure, iron the waffle the first time so that it is well filled. That way you know roughly what you will need. After that you don't have to spread the batter anymore. By closing the device, the batter flows between the holes.
• Baking Time - My waffle iron took 7 minutes to get the waffle a nice golden brown, but every appliance is different. Normally it will be between five and eight minutes. Checking a few times the first time will give you a good clue.
• Help - I don't have a waffle iron - But do you have a sandwich maker. That also works. Yes, you don't have that pretty pattern, but you do have a delicious waffle. Bake until the Dutch Waffles are golden brown.
• Why do you add oil - By adding oil (or melted butter), you ensure that you get soft wafers. Without this addition, regular waffles become hard.
• Why do you add milk - Due to the moisture in the milk, the waffle stays creamy and moist (and it doesn't dry out). You can also replace it with soy milk, oat milk or almond milk.