So for today’s breakfast I made Yeasted Belgian Waffles. I like these – more flavorful because there’s only 5g of sugar in the recipe. Plus diastatic malt powder about 50g of that.

The recipe calls for 620g of whole milk. All I had was goats milk and some buttermilk. That totaled to 510g. But hey in a pinch you use what you’ve got.

Here’s the recipe in all it’s glory. You can let the yeast bloom for 15 minutes to 2 hours. I chose the shorter time period as it is instant yeast in 104F liquid.

And you may note – you’ll need a kitchen scale that does grams. Most can be had for the sub $20 range.

That little burnt spot – the Searzall fell off the torch – wasn’t horrible though. But the waffles. With scant sugar they were delicious. And the recipe makes about 4 Belgian waffles.