- 1.5 c milk
- 2-5 T butter
- 2 T brown sugar
- 1/2 T sugar
- 3/4 t salt
- 1 t vanilla
- 1.5 t yeast
- 2 eggs
- 2 c flour
- Heat the milk in a small pan until very hot. Transfer to large bowl.
- Add butter, sugars, salt and vanilla. Stir until butter is melted. Let cool until lukewarm.
- Add the yeast and let dissolve.
- Stir in eggs and flour. OK to leave lumpy.
- Cover in plastic wrap and let sit for one hour.
- Either cook right away in a jaffle iron (or a waffle iron) until steam ceases or refrigerate over night.
- Serve with fresh fruit or freeze for later consumption.
- Instead of sugar, use maple syrup, honey, molasses or a combination thereof.
- Stuff with fruit.
- amount of butter: the less you have the more it will stick to the pan. 5 T means the jwaffles slip out easily. 2 T means you may need to pry them out a bit.
I chose the King Arthur recipe for its use of yeast, minimal flour (2 c) and number of eggs. These other recipes also looked interesting:
- Classic Belgian (top) - 3 eggs, 3 c flour
- Good Night Waffle (bottom) - 2 eggs, 2 c flour, baking soda, overnight
All Recipes - Belgian Waffle - 3 eggs, 4 c flour
A watched jwaffle never browns.
The whole waffle in a jaffle iron thing started with the question, Will it Jaffle? I was afraid I'd ruin my boyfriend's newly purchased machine, as a search of the internet ONLY has recipes for sandwiches and sandwich like things. However, our jaffle iron seems very robust and very much like a waffle iron, albeit with a different shape. And now I've discovered another site answering the question, Will it Waffle? I think some of those recipes can be tweaked for the jaffle iron. I'm looking forward to trying!