In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Belgian Waffles are made with a yeast leavened batter, which requires a little more work (and time) than American waffles. The result is lighter and fluffier, which I do like more, but when you don’t have the time, I’m still happy with American waffles. Lon loved these Belgian ones so much, even when he ate them cold a few hours later. They were also tasty enough to eat plain, but strawberry compote and fresh bananas can’t hurt.
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well let me tell you i love waffles, i didn’t until recently and belgin waffles.. well what can i say mmmmmmmm!!!!
good morning indeed! the lighter, the fluffier, the better–forget americanized waffles!
the p &, nothing wrong with lovin' waffles.
Grace, if only my dog cut get up and start making the batter an hour before I wake up.
Could you make the batter the night before?
k&S;, I imagine it might not work as well because there is beaten egg whites folded in.
nothing is better on a saturday morning that waffles with strawberries and bananas on top
Megan, only if you add some of Lon’s maple glazed bacon.