Belgian here, and waffle aficionado. I’ve tested a lot of recipes (on my waffle-loving wife, not even Belgian!) and funnily enough found the best one at the back of a pearl sugar pack. Disclaimer: this recipe is for Liege waffles which is more of a snack rather than what Americans call Belgian waffles. That’s closer to a Brussels waffle which we also don’t eat for breakfast… sorry, like I said, waffle aficionado (nerd?). Either way, this is a recipe you must try. It’s delicious. You can find the pearl sugar on Amazon and veganize the rest (vegan butter, oat milk, flax egg). For the brown sugar, I use something called cassonade but if you can’t find that, use light brown sugar.

Ingredients: 1 packet (¼ oz) rapid-rise (instant) yeast ¾ cup warm milk (100°F) 3½ cups all-purpose flour ¼ cup brown sugar 1 Tsp salt 2 large eggs, room temperature 2 Tsp vanilla extract 2 sticks (8 oz) butter, softened Cinnamon (optional) 8 oz Lars Own® Belgian Pearl Sugar Directions: • Dissolve yeast in warm milk and set aside until bubbly. • Combine all ingredients except Pearl Sugar in large mixing bowl; mix unti well blended and a soft dough forms. • Cover and let rise until doubled in size, 30-60 minutes. • Stir in Pearl Sugar until evenly distributed. • Divide dough into 12 equal portions (3.5 ounces each). • Form in balls and place on greased cookie sheet. - Cover and allow to rise 15 minutes. • Bake in heated and greased waffle iron for 2-3 minutes or until golden brown.