Belgian Waffles Perfected

Belgian Waffles are a creature comfort, they sound fancy, but they couldn't be more simple to get right. I adapted my recipe based on the one in On Cooking, the place I always look when I want to know the RIGHT WAY to do a dish that's deeply entrenched in our culinary history - On Cooking is incomparable in it's breadth for someone seeking to become a competent chef. My version uses better and more butter, and adds a cinnamon note.

From gastronomic guesswork

This recipe employs some great ingredients, cultured butter and Sri Lankan Cassia to put a point on it. The preparation starts by mixing 9 oz flour, 1 1/2 tbsp aluminum free baking powder, 2 1/2 oz granulated sugar, 1 tsp salt and a small dash of the ground cassia (any cinnamon will work here, you want it to be in the background so exercise restraint, the finished product should not reveal a cinnamon flavor in the fore-palate). Separately, beat 3 organic brown eggs, incorporate 4 oz of melted cultured unsalted butter (plugra or just regular organic butter is a good substitute), 12 oz of warm lowfat milk (HAH, after that 84% butterfat cultured butter, just use whatever milk you have on hand, the fat content is immaterial), and 1 tsp of high quality pure vanilla extract. Combine the dry and wet ingredients with a whisk to form the batter. After that, use a preheated waffle iron, cooking until just past golden brown. The waffles will be so moist you really don't need butter, just a dash of powdered sugar finishes this classic perfectly.

While we call this "Belgian", the classification I've made is French for simplicity since the two culinary styles are so intertwined, despite Beligium being known for beer and France being known for wine.