http://www.wafelsanddinges.com/ came to Park Slope. It would sit in front of Old First on 7th Avenue throughout the winter playing 1960's schmaltz, selling hot chocolate and of course a selection of Belgian Waffles. After experimenting with the mini-waffelini and even the pulled pork waffle, I settled on my favorite variation called the Liege Waffle after the Belgian town of the same name. These waffles are smaller than regular ones because of how dense and rich they are and small cubes of pearl sugar are dispersed throughout the batter. Unique among waffles, they have yeast in them and take about 1 hour to rise. Dinges are the toppings one can choose from and include nutella (my choice), whipped cream, strawberries, bananas, ice cream and a Northern European gingerbread like spread called speculoos.
Two summers ago, I purchased a waffle iron and with the help of my dad, experimented with a few different recipes, modifying here and there, always adding butter. We perfected the recipe, and my waffles have been treats at many weekend brunches throughout the summer or cozy afternoons in the winter. The waffles from the cart inspired mine as did those from Le Pain Quotidien, a delicious French chain scattered throughout the city and Europe. Today, I made my waffles for a New Year's Eve Brunch for some family friends. People who always refused dessert scarfed them down, drowning them in homemade whipped cream and strawberries.
You have forty-five minutes to an hour while you wait for the dough to double in size. In the meantime, I cut up the strawberries into quarters and set the table. As the finish line comes into sight I beat the egg whites and then I make the whipped cream (1 cup of heavy cream plus 1/4 cup of confectioner's sugar although this can be adjusted for your tasting pleasure). Also, plug in your waffle iron as it usually takes 10 minutes to heat up. Once your dough is finished rising, gently add the egg whites and 1 cup of granulated white sugar or pearl sugar. I usually put the sugar directly on top of the egg whites before I start to knead it, that way the sugar clumps and caramelizes when it cooks.