Belgian waffles are a traditional food created in Belgium, which began as square-shaped breakfast cake with deeply indented or pressed pockets evenly distributed over the surface of the waffle. Over time, there have been numerous versions of this waffle in both the shape and ingredients so that the Belgian waffle is often made differently in various regions throughout the world.
The typical batter prepared for Belgian waffles contains yeast, so unlike commonly used waffle mixtures that allow faster preparation, Belgian waffle batter requires time to rise before it can be used. The yeast adds lightness to the waffle that is difficult to duplicate with substituted ingredients, such as baking powder and baking soda. Substitutions are commonly used to speed up the process for making the Belgian waffle.
The recipe below is just one of many that can be found for Belgian waffles.
Mixing the Waffle Batter
Baking the Waffles