Seeing as it is almost 2011 (in 21 minutes to be exact), I figured I will post something sweet – homemade Belgian waffles. My love affair with Belgian waffles started when I was a kid, eating waffles from A&W in Malaysia. A&W is like McDonald’s – a fast food chain originating from the USA. They serve amazing waffles with ice-cream but the waffles are made Belgian style – slightly crispy and a little bit chewy.
Now that I live in Norway, I crave Belgian waffles because the Norwegian waffles are very different. They are delicious in their own way, but Belgian waffles have so much more memories attached to them (for me).
I always see the Belgian waffle iron here, on display in kitchen stores, and I always resist.
Until the Christmas week when the Bf and I were discussing what we should cook during our 3-day weekend for Christmas and another one for New Year. We decided on getting the Belgian waffle iron as it was on sale and I have to say – it makes really good waffles.
Here’s a photograph for proof:
Excuse the puddle of maple syrup – it’s a weakness of mine – maple syrup that is, not puddles 🙂
Here’s a closer look:
Now the battle begins – the battle where I resist making waffles every weekend so I won’t end up looking like a beached whale 🙂
I got the recipe from Baking Bites and I have to say it’s quite a good recipe. In fact, it was such a good recipe that even the waffle iron popped itself open on agreement. Well that was probably because of the rising agents in the batter (baking soda and baking powder) but I’d like to believe that it was the waffle iron’s way of saying “Here you go, Ma’am. Breakfast is served.” Yes, I have a very vivid imagination – with everybody writing children’s novels, I should probably jump on that bandwagon too, huh? 🙂