400g caster sugar
2 teaspoons vanilla extract
500g self raising flour
pinch of salt
Beat the eggs with the sugar and vanilla until the mixture turns fluffy.
Add the melted butter and mix well.
Sift in the flour, a little at a time, and mix well to form a smooth dough.
Cover the dough and let rest for 2 hours at room temperature, an important step because it will allow the sugar to dissolve.
Spoon a full table spoon at a time in the hot waffle iron and bake until golden brown. Remember, you should never open the waffle iron during the first minute of baking or the waffle will separate.
Let the waffles cool on a rack.
Pairs Well With
Waffles always signal a celebration of some sort in Belgium, even if only to break up the doldrums of a long winter afternoon. The tradition goes back as far as the 13th century. Baked right at the dining table, the family waits impatiently, bickering who will get the next golden pair to come off the waffle iron!
In Belgium, we only add topping to freshly baked waffles that you eat warm (usually yeast-raised, creating a lighter crustier waffle). The waffles in this recipe taste like cake and we eat them at room temperature, without topping.
Submitted by: "the Santens family"