Before the invention of baking powder and its inclusion in various recipes, yeast was often used in waffles and pancakes of the thick and fluffy kind, i.e. Belgian Waffles. These yeast waffles could be served at dance parties, served with cinnamon or vanilla sugar. The recipe here is based on one from the 1800’s, I have changed the quantities a bit and replaced the milk with buttermilk as I like the taste. You can bake the waffles both in a classic heart-shaped waffle iron or, as I have done here, in a Belgian iron. Both versions are amazing without being too sweet, which means you have the opportunity to pile the waffles with a lot of goodies without being too much.
WAFFLES WITH YEAST ANNO 1800’S
ABOUT 12 BELGIAN WAFFLES
2½ DL LUKEWARM BUTTERMILK
20 G FRESH YEAST
30 G SUGAR
1 TSP GROUND CARDAMOM
½ TSP SALT
150 G FLOUR
60 G BUTTER
Dissolve the yeast into a little buttermilk with a whisk, add the rest of the milk afterwards.
Add sugar, salt and cardamom and then the eggs one at a time.
Add the flour and whisk to a smooth consistency with as few lumps as possible.
Add cardamom and leave the batter to rise, the bowl covered with a piece of cling film until it is double in size, about 1.5-2 hours
Before baking, add the melted butter.
Bake the waffles golden brown in a Belgian waffle iron.
Serve with whipped cream, jam and sugar.