KITCHEN SCOOP: Berry Good Belgian Waffles

WILMINGTON, NC (WWAY) — A big plate of Belgian Waffles for brunch at a fancy restaurant is nice, on occasion. Too bad we can’t have some every weekend. But, wait…who says? Alicia Ross has a recipe for Berry Good Belgian Waffles that you’ll love. She shares it in this week’s Kitchen Scoop.

Berry Good Belgian Waffles

¾ cup all purpose flour
¼ cup corn starch, *see note
4 tablespoons granulated sugar, divided use
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 large egg, gently beat
1 cup 1% or higher milk
3 tablespoons butter, melted and room temperature
1 teaspoon vanilla extract
1 cup fresh berries of choice

1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a medium bowl, mix together the flour, corn starch, 2 tablespoons sugar, baking powder, baking soda and salt. In a separate bowl, mix together the egg, milk, butter and extract. In a small bowl, toss the berries with up to 2 tablespoons of sugar, more or less to taste.
3. Stir the wet ingredients into the dry and whisk until batter is mostly smooth and begins to foam. Fold the sweetened berries into the batter.
4. Spray the waffle iron with nonstick cooking oil spray and ladle a heaping 2/3rds cup of batter onto the iron. Close and cook according to manufacture’s instructions.

*Cook’s Note – ¼ cup is not a misprint. The recipe truly calls for one-quarter cup cornstarch. It’s one of the secrets to the crispy outside you’re gonna love.

Berry Maple Syrup
Start to finish: 5 minutes
Serves 3

½ cup real maple syrup
½ cup fresh berries of choice
1 tablespoon butter

Place all ingredients in a glass microwave safe jar with a tight fitting lid. (I use a ½ pint Ball jar with lid and rim removed.) Microwave on high for 1 minute, or until butter is melted. Cover tightly and shake to mix well and serve. Leftovers can be refrigerated for up to 3 days.

© Kitchen Scoop, LLC

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