Until about two weeks ago, I thought that I knew what Belgium waffles were. You know, the ones that are made on special waffle makers with large, deep grids and served with fresh strawberries and lots of whipped cream on top.

Then I got an Email about ordering Gourmet Liege Waffle mix. I learned that the Liege waffles are made from a yeast-based dough similar to a bread dough. It is not a batter. To the dough, you knead in lots pearl sugar. The large sugar pellets melt and form pockets of melted sugar inside and a caramelized surface on the outside when the dough hits the hot waffle iron. I ordered some of mix and made these unique Belgium waffles on Mothers' Day.

To the mix, I had to add: 3/4 cup milk, 2 sticks cold butter, 1 tablespoon vanilla and 2 eggs—so it wasn't exactly a complete mix. I followed the package directions for making the dough and then let it rise for 45 minutes. After the dough was doubled in size, I  kneaded in the pearl sugar. Then I formed little round pats of dough that are placed directly onto the hot waffle iron. After 3 minutes of cooking, you take them off the iron, using a tongs or fork because the exterior of the waffles is extremely hot due to the caramelized sugar coating them. (A small wooden tongs came with my mix and so I used that.)

  Here is a plate of the 3-inch Liege Waffles.

The results? These waffles smelled wonderful while they were cooking—of yeast and vanilla. I love crisp waffles and these were very crisp. They were also very sweet and probably didn't need any of the maple syrup that we poured over them. My mother and I liked the waffles but Jack thought that they were too sweet.

   Here I am with my mother on Mothers' Day.