Golden Belgium Waffles with Dutch Honey Syrup

What is the best part of waking up early on the weekends?  Waffles. Hot, buttery waffles with all those nooks and crannies for the syrup and butter to pool in.

What an amazing way to start a Sunday, it’s become a weekend tradition in our house. When we received a waffle press as a wedding gift we never thought we wanted one. Oh the things we never knew we wanted. Now we look forward to a hot breakfast every Sunday morning.  Usually we are simple people with our waffles, a  small pat of butter and a bit of maple syrup, Last Sunday was different. Last Sunday we ran out of syrup. So Charisse decided to be creative, and turns out that was a really good thing. To top off our perfectly golden waffles she made a Dutch Honey Syrup and all was right with the world. We may never buy bottled syrup again. Surprisingly Dutch Honey Syrup has no honey involved, it is a mix of sugar on top of sugar on top of sugar, isn’t that great?

It is a bit sweet so you don’t need too much, unless you want to be bouncing off the walls!  After breakfast we saved the leftovers in the fridge for another day and it was still perfect. If you’re cooking for two split the recipe in half, unless you want lots of leftovers!  Easy to make and definitely worth it! Mmm… is it Sunday yet?!

Pictures and Recipe after the break

Waffle Batter
What You Will Need

2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
2 cups milk
2 eggs
2 tbsp melted butter

Sift all dry ingredients together.  Set aside

Combine all wet ingredients together and add flour mixture, whisking as you go.  The batter should not thicken much, and should stay very fluid. Then you’re all set, just pour into your waffle iron or griddle!  All waffle irons and griddles vary so you will need to play around with how much batter to use for each waffle.

Dutch Honey Syrup

What You Will Need

1 cup sugar
1 cup corn syrup
1 cup cream
1 tsp vanilla

In a heavy bottom sauce pot, combine sugar, corn syrup, and cream and bring to a boil, whisking constantly.  Boil for about 5 minutes until the syrup thickens.  Remove from heat and stir in vanilla.  Serve hot and refrigerate the leftovers.

Adapted from: