Chef's Table

Belgian Beer Waffles

Learn how to create Belgian Beer Waffles, using a yeasted waffle batter that adds flavor along with Pearl Sugar for texture.

Servings	Prep Time
4guests	15minute

Cook Time	Passive Time
10minute	1hour

Servings	Prep Time
4guests	15minute

Cook Time	Passive Time
10minute	1hour

Ingredients

Instructions

In a medium bowl, add milk, yeast and 3 tablespoons of recipe Vanilla Bean Infused Sugar; mix to combine. Let sit while the rest of the ingredients are gathered. Yeast should proof in about 10 minutes. If not, start again with fresh yeast.
In a large bowl, add flours, recipe Vanilla Bean Infused Sugar and salt, mixing well with a whisk.
In a small bowl, add Belgian Beer (along with the yeast sediment), egg yolks and vanilla extract, whisking until combined.
Preferably in a copper bowl (or a stainless steel bowl), whisk (using a clean whisk) the egg whites to a stiff peak.
Add the yeast mixture and the beer mixture to the dry ingredients, stirring to barely combine. Mix in 1/3 of the whites, then fold the remaining 2/3. Place a damp towel (large enough for the batter to double in volume) over the bowl and let sit at room temperature 70°F | 21°C for about 1 hour.
To cook the waffles, first spray iron with a nonstick spray, place 2/3 cup batter evenly over the grid, setting the thermostat to medium-low heat, sprinkling the top of the batter with the Lars’ Own Belgian Pearl Sugar. Cook each waffle for 3 – 4 minutes or until golden brown.
Store in a preheated oven set to 200°F | 93°C while the remaining waffles are being prepared.