If you had read my post “Dutch Breakfast Apple Rings“, you may remember that I promised to introduce the weekend breakfast rubric. Waffles for breakfast, anyone?
Being a traditional Belgian treat, “Belgian waffles” is quite a wrong concept (just like Belgian ethnicity). To be precise, waffles can be Brussels or Liege. (There are also American, or “regular” waffles, but it is a completely different story).
The Brussels waffle is rectangular, very light, crispy on the outside and slightly greasy. It is rather plain, so to my taste, it is better served with sweet or salty toppings. I honestly cannot say I am a big fan of the Brussels waffle (or those I tried were not the best). The Liege waffle is more substantial: dense and sweet, it is full of taste and can be easily eaten on its own. It is of a round shape and is more common to find. If served with toppings, it is really filling and you would hardly be able to eat more than one.
When it comes to waffles, my choice is shaped by two factors: I don’t like whipped cream with chocolate sauce and I have no waffle iron. Which leaves me with griddle pan waffles with goat cheese and figs as the best option.
Griddle pan waffles
- 10 min
- 15 min
- Ready in:
- 25 min
- Melt the butter in the microwave or on the water bath. Let it cool
- Whisk the eggs with milk. Add flour, salt, and baking powder and whisk until the mixture is homogenious. Pour in the melted butter and mix briefly to combine.
- Put a griddle pan on a high heat, add a teaspoon of butter. When it melts, pour in the batter and spread it evenly over the pan.
- Lower the heat and cook the waffle for about 6 minutes (you can flip it, when the bottom become golden). Flip the waffle, cook on the other side. Then flip it again and keep for 2 more minute on each side to make it crispier.
- Slice the cheese and figs, put on top of your waffles. Drizzle with honey and garnish with thyme
It will be quite tricky to flip the waffle – I usually do it with two wooden spoons. If you think you cannot manage the whole waffle, split it into halves or quarters and flip separate pieces one after another.