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These Same Day Mock Liege Waffles are unlike any I’ve ever tasted.  They’re crispy on the outside, tender on the inside, and perfect for any number of toppings for your #BrunchWeek.

I have an ANCIENT waffle iron.  Seriously.  My nana gave me this waffle iron DECADES ago.  DECADES!  But, it still kicks butt and works perfectly.  Which is why I couldn’t do #BrunchWeek true justice without making a waffle recipe.  And, well, since Red Star Yeast gave us this AMAZING yeast to work with, you know it had to be yeasted waffle.

I thought, Belgian waffles.

But I don’t have a Belgian waffle maker and thought it might not work so well in my petite waffle iron.  But I honestly wanted to make a delicious yeasted waffle.  Then I stumbled on the Liege style waffle on Pinterest.  Have you seen it?  It’s a bread like waffle.  Like the dough is more bread dough than waffle dough.  I KNEW that was what I wanted to make.  It would be the perfect little waffle to cook up for #BrunchWeek.

“Why mock?”, you ask?  Well, I don’t have the Belgian or even the Swedish pearl sugar that’s necessary for a Liege waffle.  To be honest, if I bring one more ingredient into our pantry that’s not used in a year, the hubs will probably divorce me.

Allow me to interject a true life event here.

We had a closet company come out and assess how we could make our master bedroom closet and pantry more user friendly.  Not that they’re small, but they had that builders grade, wire shelving that is just – well, let’s be honest – CRAP!  Since the kitchen is mostly my domain, he doesn’t really see all that goes into the pantry.  He just sees it as super stuffed with, well, STUFF!  I try to keep the baking stuff to a minimum since I don’t have a ton, but sometimes you just need that one thing that makes or breaks a recipe, requires only a small amount, and you have to buy in bulk because that’s the only way it’s sold.  Like freeze-fried fruit…..

So, honestly, I couldn’t justify purchasing the sugar to make true Liege style waffles.  Plus, that sugar burns at a certain point.  Since I can’t adjust the temperature of my basic waffle iron I just decided to leave it out of this recipe.  I have all the elements of the Liege waffle without the sugar.  Hence the mock in the title.

And I have to tell you, these waffles are SOOOOOOO GOOOOOOOOOD!  Like, better than any waffle I’ve ever made good.  I had the house and the kitchen to myself that day and ate these as my “brunch” while I was cooking up #BrunchWeek recipes.  They truly are super crispy on the outside and nice and tender on the inside.  They’re a waffle that I could easily serve to the hubs!

I say that because the hubs isn’t a sweets for breakfast fan.  That means no pancakes, no waffles – none of that stuff.  Which kills me.  Sometimes I really do want to make pancakes for breakfast, but if I do, I have to make them savory.  This leaves me with a challenge, but a fun one at that!!  You’ll just have to wait and see what other recipe I make that’s savory instead of sweet.  If you follow me in Instragram, you had a sneak peek.  It was SOOOOOOO GOOOOOOOOOOOOOD!  Honestly, the kitchen smelled amazing while they were cooking, too.

I’m hoping that someday I will be able to upgrade my waffle iron.

Truly.  I’d like a nice Belgian one or even just a larger, square waffle iron.  Something more than the one I have which makes two small squares at a time.  I’ve said this ot the hubs, and he’s convinced that I hold sentimental value to the waffle iron I currently have.  While it does have the sentimental value, I’m sure Nana would be would be okay with me upgrading after all these years.

So, a word about the amazing Red Star Yeast.  I’ve had and used yeast for years.  And, honestly, I don’t think I’ve ever had yeast bubble and froth as much as this yeast has.  It truly performed like a supermodel in this recipe.  I mixed the milk and the rest of the ingredients and figured I’d come back to a beige mixture with maybe a few bubbles.  Oh no.  Not with this stellar yeast!  It was frothy.  It had the delicious aroma of yeast doing its thing in the bowl.  I was ecstatic!!  I can’t wait to use this yeast in some of my favorite bread recipes.

I love that it likes a warmer temperature than most yeast.

I don’t know about you, but I find it not so easy to figure out what 100 to 110 feels like.  This yeast likes 120 to 130 which I pretty much know is going to feel REALLY hot to my fingers.  Yup.  I’m lazy.  I don’t like to get out my thermometer when I’m proofing yeast.

I’m really glad the hubs wasn’t home when I made these.  I couldn’t stop quality controlling these babies.  They smelled like waffles, but not that super sweet ones that I’m not all that fond.  These smelled like gooooooooooood waffles.  Then there was the deliciously tender inside and the AMAZINGLY crispy outside.  SO much crunch!!  I truly amazed myself.

They can go sweet or savory.  I put whipped cream and chocolate on these babies, but I was thinking a benedict with some yummy poached eggs and ham with hollandaise.  Or used like a tostada for a Tex-Mex breakfast.  Topped with some berries and grade A maple syrup.  Honestly, they’re so versatile you can serve them any time, any way, and with anything.

What’s your favorite waffle recipe?

Breads, Grains and Pastries:

• Braided Pepperoni Pizza Bread by Hezzi-D’s Books and Cooks
• Lemon Sticky Buns by The Barbee Housewife
• Same Day Mock Liege Waffles by A Kitchen Hoor’s Adventures

Egg Dishes:

• Fiddlehead, Sun-Dried Tomato and Basil Quiche by Palatable Pastime

BrunchWeek Main Dishes:

• Baked Seafood Stuffed Avocados by Rants From My Crazy Kitchen
• Kielbasa Welsh Rarebit by A Day in the Life on the Farm

BrunchWeek Desserts:

• Lemon Meringue Angel Food Cake by Love & Confections
• Orange Cheesecake With Caramel Rum Sauce by Wholistic Woman

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.