What’s the difference between Belgian and regular waffle?
Today’s question comes from Jenni Stock who asks:
“I would like to have someone explain to me the difference between Belgian waffles and normal waffles… Please advise. For example, could a waffle recipe be used in either machine, Belgian or classic? Thank You So Much, Jenni”
Any pastry that is made in a waffle iron is called a waffle. There are many different varieties, some are made with a raised batter and some are not. What you generally think of as a “normal” waffle is a round or square waffle made with a batter of eggs, milk (sometimes buttermilk), flour, butter and leavened with baking powder and/or baking soda – these are usually less than an inch thick and round or square.
Belgian waffles are traditionally much thicker, and lighter in texture with deep holes, but the real difference is that they are made with a batter that is leavened with yeast and egg whites which give them a light crispy texture. The round waffle irons with deep cavities are generally called Belgian waffle irons.
However, the term “Belgian waffle” is really very loose and undefined. It is not necessary to cook a Belgian waffle on a deep waffle iron for it to be a called a Belgian waffle. Also, you will definitely find recipes for Belgian waffles that do not contain yeast, sometimes an American waffle batter is made and cooked on a Belgian waffle iron and it is called a Belgian waffle. There are also many recipes for either type of waffle, even in Belgium.
Waffle makers generally come with recipe books that have exact proportions for their specific maker. Any recipe can be uses on a regular iron or a Belgian iron, you just have to adjust the amount of batter for each waffle.