From the moment of their christening, foods carry with them the trademarks of their origins. Just like parents name their children after older relatives, or tack on “Junior” to the father’s name, cooking perpetuates heritage by recreating the very food of our ancestors. It is one of the oldest traditions we have.
Like any tradition, some recipes are better than others, just as Halloween is arguably better than President’s Day. In the world of food, Belgian waffles are Halloween. They’re simply better!
It is for this reason I dedicate this post to genius Belgians everywhere. Because really, what would life be like today without Belgian waffles? No place I’d want to live, that’s for sure.
(And I honestly can’t fathom how I’ve survived thus far without owning a Belgian waffle maker. Courtesy of Target, however, I now have one. I ripped the packaging off that sucker as soon as I got home and couldn’t whip up a waffle quickly enough!)
Spiced Vanilla Buttermilk Belgian Waffle for One
- 1/2 cup all-purpose flour
- 1 Tablespoon Stevia (or sugar)
- 1 Tablespoon Sacco cultured buttermilk blend (or 1/4 cup buttermilk)
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 3/8 teaspoon pumpkin pie spice
- dash of salt
- 1/4 cup + 1 Tablespoon water (reduce to just 1 Tablespoon if using regular buttermilk)
- 2 Tablespoons Egg Beaters
- 1 Tablespoon all natural applesauce
- 1 teaspoon pure vanilla extract
- cooking spray
- Preheat 1.5″ thick Belgian waffle maker (I used this one; also shown on right sidebar).
- Mix dry ingredients together in one bowl. Add wet ingredients and vigorously whisk just until moistened. Be careful to not overmix.
- Grease waffle maker with cooking spray.
- Pour batter into waffle maker. Smooth batter to all edges, close the top, and flip iron 180 degrees.
- Wait at least 2 minutes to reopen waffle maker. Cook however long it takes to reach desired crispness.
These waffles are oh-so-fluffy with just the right amounts of vanilla and spice. I must warn you, though: They’re quite addictive.