Carnival Style Belgian Waffles

There is something about certain venues that are like no other when it comes to certain foods.  When it comes to awesome waffles, you know it's a carnival.  Hot, right off the iron onto a slab of vanilla ice cream....mmmm.  They are thick, fluffy, chewy with just the right amount of sweetness.  

While most can relate to this vision; if you are a skier and have experienced the Waffle Haus of Killington or many other New England ski resort slopes, you know you have been to waffle nirvana.  They are a little bit more dense than carnival waffles, with a buttery, yeasty, maple, caramel taste, all in one.  You walk up to the charming log hut, order your waffle, plain or dipped in chocolate(way over the top)and after a few moments, you are served a waffle in a piece of wax paper.  No frills, no syrup, all the deliciousness is built in.  They are truly one of a kind and amazing.
Check out the link above to read about the log cabin shacks on the mountain that on any given winter day, can bring a smile to skiers faces, more than the north east ski conditions!  They were my motivation to purchase my own waffle iron and then comb the internet looking for the Waffle Haus recipe or something similar.  I did my homework, and found a recipe that I tweaked to taste very close to the Liege Belgian waffles on the slopes.  But again, those "had to be there moments" truly relate to food experiences as well.  The brioche-bread ish recipe is a two part deal, and is "special occasion labor", and if I'm saying that, you know it's involved!  Maybe when we have a snow day (if we ever get out of the 50s and 60s degree weather) I will re-visit the Waffle Haus version, invite neighbors over, eat waffles, sip on Snap, and watch the snow! If you're curious right now got to this site to find out more.

So, this recipe is a happy medium, even though it is a yeast based waffle, it's not intense, and it makes a ton of waffles that freeze really well.  I make a batch and it is breakfast for my son, for at least two weeks straight.

The recipe is a remodel of many different Belgian waffle recipes that I researched, and made low fat and lowered the sugar, without compromising taste or texture.  

I highly recommend the pearl sugar!  It is what is in Liege waffles and the Waffle Haus waffles that caramelizes as the the batter hits the iron, adding a richness to the flavor like no other waffle you have ever tasted...well unless you're a) from Belgium or b) have gone to a Waffle Haus. Am I suggesting you take up skiing and go to the Waffle Haus at a ski area near you?  YES!!!!!

Carnival Style Belgian Waffles 
low fat version

makes at least 16 waffles

3/4 T yeast
2 1/4 cups fat free half and half(or milk of choice) that will be warmed to 105)
4 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1 T potato starch
3 eggs room temp
1/4 cup sugar, ¼ cup real maple syrup grade A or B
2 teaspoons pure vanilla extract
1 sticks unsalted butter, melted and cooled
1/2 cup light sour cream
1/2 cup brown sugar or pearl sugar* or a mix of the two
4t cinnamon

1.  In a small bowl, stir together the yeast and 1/4 cup of warm milk.  Set aside and let dissolve for 5 minutes.  In a medium sized bowl, whisk together flour, salt, and baking soda.  Set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat together eggs and sugar and maple syrup. Beat on medium high until sugar is dissolved and the mixture is very pale and thick, about 3-5 minutes.

2.  Add in vanilla and yeast mixture.  Mix to combine.  With mixer on low, add in a 1/3 of the flour mixture and follow with half of the remaining milk (2 cups) and the sour cream.  Mix until just incorporated, and then add in the next 1/3 of the flour mixture.  Stir in the last of the milk, and finally the last of the flour.  Stir in melted butter.  Mix until just incorporated.  Scrape down the sides of the bowl, cover with plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.  After rising, gently fold in the brown or pearl sugar and cinnamon.  If the batter seems a little too thin, gentle fold in a little extra flour.

3.  Preheat waffle iron.  Brush waffle iron with butter, and ladle about a 1/4 cup of mixture into each grid, and cook according to your waffle iron manufacturer’s instructions.  As each set of waffles is finished, serve immediately or transfer to a 200 degree oven until ready to serve.

* You can find Lars Pearl sugar at IKEA or gourmet food stores.