Belgian Waffles are light and crispy waffle when compared to regular ones. These waffles are made lighter by adding yeast. Added yeast ferments the batter overnight and makes the waffles crispy on the outside and soft on the inside.
My strawberry sauce recipe is very versatile one. This can be used on literally anything and everything. I make the same recipe replacing any of the berry or sometimes mixed berry.
Ingredients :
Ap Flour - 2 1/2 cup
Sugar - 1/4 cup
Salt - 1tsp
Rapid rise instant yeast - 1 packet
Milk - 2 cups
Butter - 1 stick / 1/2 cup
Baking soda - 1/2 tsp
Eggs - 2
Strawberry Syrup :
Fresh or frozen strawberries - 1 cup
Sugar - 1/2 cup
Water - 2 cup
Corn starch - 1 tsp
1. In a large bowl mix flour, sugar, salt and yeast.
2. Melt the butter completely ( do not boil) .
3. Now add melted butter and milk and mix all together
4. Cover and ferment overnight or 5 hrs or more( the batter must double in size ).
5. Now add eggs and baking soda and mix well until all combined well.
6. Heat the waffles iron and pour the batter and cook till golden brown.
Syrup:
1. Cook strawberries water and sugar until strawberries are soft.
2. Cool and strain the mixture, squeeze the strawberries to get the pulp out completely.
3. Bring the strained mixture to boil and add cornflour mixed in water and cook well.
4. Once the mixture thickens and becomes syrupy turn off and cool the syrup before serving
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