Belgian waffles

Ingredients

• 1 kilogram of flour
• 75 g of baker’s yeast
• 5 dl of milk and water (at room temperature)
• 50 g of fine sugar
• 2 eggs
• 500 g of margarine
• 50 g of honey
• 10 grams of salt
• a little vanilla or cinnamon
• 3 grams of sodium bicarbonate
• 600 g of coarse sugar pearls
• 250 g of flour
• 125 grams of sugar
• 10 grams of baking powder
• a pinch of salt
• 3 eggs
• 125 g of melted butter
• 25 or 33 cl of beer (the type of beer greatly influences the taste)
• (Optional) A few drops of orange blossom or rum

Make a sourdough starter using 800g of flour, yeast, milk, water, fine sugar, and eggs.

Let it rise for 15 minutes, then add the margarine, honey, 200g of flour, salt, and vanilla extract, as well as baking soda.

Mix all ingredients together to form a smooth dough, and let it rest for 10 minutes in a warm place.

Next, add the pearl sugar and divide it into portions of 90 to 140g, depending on the amount of iron you have available, and let it rest for a while.

Cook over low heat for large waffles and on medium heat for shallow waffle irons.

Add the ingredients to a salad bowl.

Start with the dry ingredients (flour, sugar, salt, yeast), and mix them together using a whisk.

Add the eggs and melted butter, and gently mix until a smooth batter forms, but still with some small lumps.

Add the beer gradually to prevent excessive foaming, and mix thoroughly at each stage, until the batter is smooth and free of lumps.

The dough is ready.

Once the waffle iron is heated, pour in the batter and wait for about 5 minutes for it to cook.