Alright so the recipe is adapted from a KAF recipe, but I changed a few things to make it gluten and dairy free:
1.5 cups milk, lukewarm (I used Good Karma Flaxmilk+Protein – using a protein enriched nondairy milk makes a big different in GF/DF baking) 6 tablespoons vegetable oil 2 tablespoons maple syrup 3/4 tsp salt 1 tsp vanilla 2 large eggs 1.75 cups flour (I used Better Batter, I assume most blends with a gum would work) 1.5 tsp instant yeast (AKA bread machine yeast)
Mix all ingredients in a bowl, there should be lumps. Cover with plastic wrap. Let sit 1 hour at room temperature then overnight in the fridge. Take out and allow to warm up in morning (I just did while the waffle iron heated up). Do not stir it – you’ll knock the air out, which you don’t want here. I just used a spoon to plop dollops in the iron. Cook according to your waffle iron instructions – the general rule of thumb is to open the iron when there is very little steam coming out of the sides.
I used to live in Belgium and was never able to have the waffles, but I’ve always wanted to try them. My mom said this is the closest any of my attempts have gotten to the real deal. They were light and crispy.