After baking-up an 1899 Dutch waffle recipe the other day — and loving the flavor — I wanted to keep improving upon it. The batter was too thin for anything but a galette iron, despite being yeasted, so I wanted to firm it up for easy use in a 1/2″ iron.

The following experiment subtracts the water from the original and doubles the brandy. The flour/liquid/egg/butter ratio is 1 :  2.2 : 0.33 : 0.12 … proportions completely disconnected from anything modern and significantly divergent from the original, given that the liquid was cut down by about 30%. The brandy I’m using, too, has nothing to do with what 19th century Dutch would have cared to use. Theirs would likely have been a clear/white eau-de-vie. I prefer Calvados; there’s more nuance, and it’s apple tones go well with the cinnamon topping.

In the tradition of the old recipe authors, who frequently wrote of waffle recipes they’d never experienced-first hand in any given waffle’s homeland, I’ve christened these with a regional name that pays homage to the recipe’s source — in this case what appears to have been a periodical/magazine published in the late 19th century in Holland. The recipe is no longer one for just “Wafels” but for “Hollandse Wafels”. And since regional recipes in the old cookbooks used to morph ingredients and techniques, from printing-to-printing an year-to-year, I’ve tacked on the current year to specify this latest iteration. So here you go … a brand-new recipe for Hollandse Wafels (2015).

Once I get through the experimental phase with these, they’ll become an official recipe with a devote page here on the site. They’re that good.

Hollandse Wafels (2015)

makes ~3 waffles in a 1/2″ iron

1. Sift the flours together, stir in the yeast, then blend in the milk until there are no visible dry lumps of flour (there will be many wet lumps). Cover and rest for 30 minutes.

42g all-purpose flour
42g white pastry flour
1000g milk
27g egg, warm and lightly beaten
17g Calvados brandy

Preheat the waffle iron to 188°C/370°F

2. Then add all of the remaining ingredients above, and stir to incorporate them (there may still be small lumps). Cover and let rise 1 hour.

3. Stir the ingredients again, cover and let rise for 2 hours.

4. Pour the batter into your preheated iron and cook for 4 minutes 30 seconds.

Brush the baked waffles lightly with melted butter and top with a dusting of cinnamon sugar.