Ingredients
- 375 g all-purpose flour
- 7 g instant yeast
- 240 ml whole milk
- 2 large eggs
- 120 g melted butter
- 90 ml Québec maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
Method
- Whisk flour, yeast, and salt; add milk, eggs, butter, maple syrup, and vanilla.
- Cover the thick batter and let it rise for 45 minutes.
- Preheat a well-greased Belgian waffle iron.
- Cook portions until deeply golden and crisp, then serve with extra maple syrup if desired.
Conversion and rationale
Original sweetener (classic version): 150 g pearl sugar
Conversion used: Replace the pearl sugar with 90 ml maple syrup; reduce milk by 60 ml; expect a softer crust because the syrup does not create pearl-sugar pockets; no oven adjustment applies.
Why Quebec maple syrup: Maple integrates smoothly into the yeast batter and gives the waffles a fragrant caramel note. This version favours a crisp exterior and tender centre without relying on refined sugar crystals.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →