Hitting the Sweet Spot: Belgian Waffles

As Euros 2024 unfolds, let's celebrate with a treat as delightful as the tournament itself: Belgian Waffles.

The first mention of a waffle in Belgium dates back to 1874, with the word "waffle" appearing in Belgian literature as early as 1604. Throughout the 1800s, Belgium became the heart of the waffle industry, with waffles becoming sweeter with more butter and sugar. This period saw the creation of the Liège waffle, a denser and chewier variety made with brioche dough and pearl sugar, which caramelises during cooking. The Brussels waffle, known for its light and crispy texture with deep pockets, also emerged around this time, gaining popularity in the 19th century.

The international fame of Belgian waffles grew when they were introduced to the United States at the 1964 New York World's Fair by Maurice Vermersch, who marketed them as "Belgian waffles" to appeal to American audiences. Today, Belgian waffles, whether Brussels or Liège, are celebrated worldwide for their unique textures and flavours, embodying Belgium's rich culinary heritage.



  • Buttermilk: 240g
  • Unsalted Butter (melted): 60g
  • Vanilla flavour: 4g
  • Large egg (1): 70g
  • Plain Flour: 240g
  • Salt: 2.5g
  • Caster Sugar: 12.5g
  • Bicarbonate of Soda: 1.2g
  • Oil for greasing: 30g

Raspberry Compote:



  1. Whisk the buttermilk, melted butter, and vanilla flavour together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture.
  2. In a separate clean bowl, whisk the egg white until it forms stiff peaks.
  3. Sift all the dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter, then carefully fold in the egg white. Do not worry if there are a few small lumps at this stage. Cover with cling film and allow to stand for 30 minutes.
  4. Lightly oil and heat the waffle pan. Place the oven on low to keep your cooked waffles warm. Pour enough batter for one waffle into the waffle maker, close the lid, and cook until the waffle is golden brown on both sides and comes away from the maker easily.

Raspberry Compote:

Add all ingredients to a pan and bring to a light simmer. When the liquid has nearly evaporated and a jammy consistency has been achieved, remove from heat and place in a bowl.

To Serve:

Top the waffle with a scoop of ice cream or whipped cream and drizzle with raspberry sauce. Add melted or grated chocolate of your choice for an extra touch of indulgence.

Enjoy these delicious Belgian Waffles while cheering on your favourite team in Euros 2024! Perfect for sharing with friends and family, they add a sweet touch to the excitement of the tournament.