Did Someone Say "Belgian Waffles"?!
Now, on to the ultimate Belgian waffle recipe.
Ingredients
1 packet active dry yeast, not instant rising 1/3 cup warm sparkling water 3 cups AP flour 1/2 tsp fine sea salt 2 tbsp sugar 1 tsp pure vanilla extract 6 tbsp vegan butter or coconut oil, melted 2/3 cup pureed ripe banana, (~2 bananas depending on size) 1/2 cup coconut/soya milk, warmed (or other non-dairy milk) 1 1/4 cup Belgian pearl sugar
Pancakes or Waffles? Well, it depends. Swedish pancakes beat all, but Belgian waffles will always beat American pancakes. Did you get that all? This is prime material right here.
Waffles have that great crispness and soft fluffiness, mixing up the textures, compared to normal pancakes. I still remember the soccer tournaments when I was younger, staying at the hotels and always looking forward to their waffle machine in the morning. I personally love my waffles topped with syrup and fruit- however, I've heard ice cream is a good choice too!
In general, I'm a sweet breakfast kind of person. Savory is good at times, but sweet breads with a cup of strong brewed coffee...yessss. Nothing can top it.
Directions
In a small bowl combine lukewarm sparkling water with yeast, set aside for 10 min.
In large mixing bowl combine AP flour, salt, regular sugar. Create a well in the middle
Add the yeast mixture to the 'well' in the dry ingredients, along with the vanilla, melted butter, banana and milk. Mix until combined (batter will be thicker than typical pancake/waffle batter)
Fold in the Belgian pearl sugar and set aside for at least 2 hours- but up to 10 hours.
Spray and preheat waffle pan, use a 1/4 cup of batter per waffle, bake, serve, and enjoy!