Authentic Belgian waffles

Vanilla ice cream is suitable on top of a warm waffle. Roni Lehti

Treat yourself to irresistible waffles today, as they also go well with the darkness of November.

Chef Risto Mikkola advises how to bake authentic Belgian sweet waffles. With them, Mikkola serves vanilla ice cream and varnishes.

When rolling the ice cream ball, pay attention to one small thing: don’t eat the ice cream too hard. Finns eat their ice cream too cold. A rock-hard brick straight from the freezer is definitely not ideal for ice cream flavor.

You should keep the ice cream on the table for a quarter of an hour before eating. In soft ice cream, the flavors come out much better and the texture is right.

Waffle dough is much thicker than flatbread dough. When making the dough, remember to add plenty of melted butter, not oil. The melted butter is mixed into the dough only at the end.

If you are very organized, you will make the dough the day before. The night spent in the refrigerator swells the dough, making the waffles crispy and rich. But of course you can manage without it, as long as the dough is allowed to rest for at least half an hour.

Belgian waffles

3 eggs

2.5 dl of milk

3 dl wheat flour

2 teaspoons of baking powder

2 teaspoons of vanilla sugar

½ tsp salt

150 g of melted butter

1 dl sugar

(pan spray)

1. Mix all the ingredients until smooth, and let it swell for 30 minutes.

2. Bake with a waffle iron. Lubricate the waffle iron with, for example, baking spray.

Varnish jam

500 g of varnishes

300 g jam sugar

1 teaspoon of vanilla sugar

1. Put all the ingredients in a pot and boil to make a jam.

Vanilla ice cream

1 l of vanilla ice cream

1. Roll the ice cream into balls and enjoy with hot waffles and lacquer jam.

GH Martel & Co Champagne Doux, France (€38.99)

The elegantly fresh, sweet and medium-acid champagne goes beautifully with the sweet Belgian waffles.