Brussels Waffles

Effort: Low
Kit: By Hand
Lifespan: 5+ days
Temp: Room
Cook's Fave: Yes

Makes: 10, Calories: 251


  • 275g plain flour, sifted.  941
  • 50g cornflour, sifted.  180
  • 1x 7g sachet fast action dried yeast.  22
  • ⅛ tsp salt
  • 75g caster sugar.  300
  • 2 eggs.  150
  • 400ml gold top milk (or any).  324
  • 75g unsalted butter, melted.  563
  • 2 tsp vanilla extract.  34


  1. In large mixing bowl; Mix flours, yeast, salt and sugar to combine.
  2. In large Pyrex bowl; Melt butter, add milk and microwave to body temp. Hand whisk in eggs and vanilla.
  3. Gradually add wet to dry mix. Hand whisk until smooth.
  4. Cover bowl with clean tea towel. Rest for 60 mins or overnight in fridge. (Keeps at this stage, in fridge, for upto 3 days).
  5. Preheat waffle iron. Brush with oil. Spoon FULL ½ cup batter onto each waffle plate. Spread with spoon. Close lid.
  6. Bake for 5.½ mins until browned. Serve.

Calories = 2514

  • 2514 / 10 = 251

*Uses Belgian Style waffle iron (4x4 grid, 12cms x 12cms or 4.¾" x 4.¾")

Description: A mid density, brioche-like waffle. Crisp outer and fluffy inner.

Note: You can swap the corn flour for more plain flour. The only difference will be that the waffles are less crispy. Corn flour dries them out more.

Tip: Freeze waffles for upto 2 months. Defrost for 1 hr and warm in toaster or under grill. Or...

  • Crisp at 110°C Fan for 5 mins.
  • Reheat from frozen 130°C Fan for 8 mins.

High is best temp for waffles.

375°F/190°C, 5 mins