If you think Belgian waffles have been around forever, here’s something for you: they made their first appearance on the global stage at the Brussels World Fair Expo in 1958 and were introduced to North America in 1962 at the Century 21 Exposition in Seattle.
Emma’s Torch puts the waffle where it belongs: in center stage. This recipe is perfect for a summer day, and can be topped with creamy melted butter, fruity jam, or maple syrup. We prefer ours with poached cherries, so take this recipe for a spin!
Belgian Waffles with Poached Cherries
12 tablespoons melted butter, cooled
480 grams AP flour
30 grams Sugar (2 tablespoon)
16 grams Baking Powder (2 tsp)
10 grams Sea Salt (2 tsp)
6 grams Baking Soda(1 tsp)
2 cup Yogurt
2 cup Milk
Whisk together dry ingredients
In a separate bowl whisk together wet ingredients.
Fold wet into dry
For especially fluffy waffles, let batter sit overnight
1 pound pitted fresh cherries
2 cups sugar
2 cups water
1 lemon, peel
2 vanilla pods
Place pitted cherries in a medium bowl.
Bring sugar and water to a boil, making sure to stir occasionally. Once the water has boiled, add the split vanilla pod (slice the pod in half so that the vanilla beans will come out in the liquid) and lemon peel. Bring back to a boil.
Pour liquid on top of the cherries. Let cool.
Once cherries have cooled to room temperature, drain cherries from liquid and top waffles with a hefty spoonful.
Notes: Keep the poaching liquid! It makes great homemade cherry soda, just add sparkling water.