Belgian Waffles à la Strawberry Shortcake
This past weekend I celebrated my birthday and received a Belgian Waffle Iron from my wife and son. I couldn’t think of a better way to commemorate national waffle day than with Belgian waffles in the manner of strawberry shortcake. Perhaps acknowledging spring so early is a little too optimistic, seeing as how I woke up this morning to a blanket of white. Even so I wanted something rich and fulfilling — yet surprisingly light and playful.
Though we’re still a few months away from strawberry season, I had the good fortune of coming across some juicy sweet berries. As an expat in Norway, I commonly encounter the situation of choosing between costly exports. For these waffles, that dilemma was choosing between over-fertilized berries from Spain, or watered down overpriced maple syrup from Canada. Proximity and costs alone were enough for me to choose the strawberries. And besides, I have a shipment of fresh maple goods en route.
The great thing about Belgian waffles is when you’ve had a good one, you understand why they are so adored. These Belgian waffles have a crispy exterior and soft doughnut-like interior. While experimenting with different flours to achieve the desired consistency, I found the mix of cake flour, rice flour, and a small amount of tapioca starch gives you that perfect crispiness. Unlike many other waffle batters, traditional Belgian waffles contain yeast. This aids in the soft interior while intensifying the flavor. So whether for dessert, breakfast, or a snack, have a very happy waffle day!
Strawberry Shortcake Waffles
- 1 ½ cups cake flour
- ½ cup rice flour
- 3 tbsp tapioca starch
- 2 ½ tsp baking powder
- 1 tsp instant dry active yeast
- 1¾ cups milk
- 2 eggs, separated
- 50g (6 tbsp) butter, melted
- ¼ cup sugar
- 1 tsp salt
- 1 tsp vanilla extract
1. In a bowl, sift together the flours, tapioca starch, baking powder, and instant dry yeast. In another mixing bowl, whisk together the egg yolks, butter, sugar, salt, vanilla extract, and milk.
2. Gradually pour in the dry ingredients. Whisk well, but do not over beat. Beat the egg whites to form soft peaks, then fold whites into the batter. Place waffle batter in the fridge for at least 1 hour.
3. Heat waffle iron on highest setting. Brush the iron with peanut, grapeseed, or sunflower oil. Pour batter into the iron according to manufacturer’s instructions.
4. Garnish, as desired with fresh fruit, whipped cream, and/or jam. Finish by sprinkling icing/confectioner’s sugar.
*Tip – As pictured above, these waffles are garnished by the following, from bottom to top: bottom waffle + English clotted cream + crushed strawberries w/ sugar + top waffle + crushed strawberries + sliced strawberries + whipped cream + whole strawberry + icing sugar + blueberries