1840S Liege Waffle

Name: 1840S Liege Waffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sponge; 2/3 cup flour; 3 teaspoons yeast; 4 egg yolks; 2 cups water, warm; 3 tablespoons honey; 2 tablespoons brown sugar; 1 teaspoon vanilla; base; 1 cup flour; 2/3 cup wheat flour; 1/2 cup rye flour; 1/4 teaspoon salt; 4 egg whites, beaten stiff; 1 teaspoon baking soda; 1 teaspoon vinegar; 1/2 cup butter, melted; topping; flaked sugar

Eats Now Editorial Team · 865 kcal · Breakfast

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1840S Liege Waffle – a delicious recipe with sponge, flour, yeast, egg yolks, water, honey. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

sponge
2/3 cup flour
3 teaspoons yeast
4 egg yolks
2 cups water, warm
3 tablespoons honey
2 tablespoons brown sugar
1 teaspoon vanilla
base
1 cup flour
2/3 cup wheat flour
1/2 cup rye flour
1/4 teaspoon salt
4 egg whites, beaten stiff
1 teaspoon baking soda
1 teaspoon vinegar
1/2 cup butter, melted
topping
flaked sugar

1
mix sponge together and let proof
2
then add other flours salt and butter let rise until doubled about 1 hour in warm spot
3
add baking soda and vinegar
4
fold in egg whites
5
spray pam on waffle iron.
6
put on 2/3 cup batter which will be thick.
7
sprinkle on topping sugar on top
8
bake.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: sponge, 2/3 cup flour, 3 teaspoons yeast, 4 egg yolks, and more.

Yes, 1840S Liege Waffle falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
865 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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