Ingredients
- 360 g all-purpose flour
- 60 ml maple syrup
- 2 1/4 tsp active dry yeast
- 1/2 tsp salt
- 480 ml warm milk
- 115 g melted butter
- 2 large eggs
- 1 tsp vanilla extract
Method
- Whisk flour, yeast, salt, and maple syrup in a large bowl.
- Stir in warm milk and melted butter; cover and let rise at room temperature for 1 hour.
- Beat in the eggs and vanilla.
- Cook portions in a preheated waffle iron until crisp and golden.
- Serve immediately with maple syrup and fruit.
Conversion and rationale
Original sweetener (classic version): 50 g white sugar
Conversion used: Replace 50 g sugar with 60 ml maple syrup and reduce the milk by 30 ml. The yeast method and waffle-iron temperature remain unchanged.
Why Quebec maple syrup: Raised waffles naturally carry maple well because their crisp edges and buttery crumb amplify its toasted flavor. Using Quebec maple syrup makes the traditional leavened batter locally distinctive without turning it into a novelty.
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 →