Liege waffles?

I was in Philly this week and had a "Belgian Sugar Waffle" in a place called Bonte. This seems to resemble what's called a Liege waffle from what I've read, but the recipes online are still a batter, rather than a stiff dough.

Does anyone have any idea what I'm talking about?

HI,

Did you try google? This was one of the first links.

I will be interested if you make any and if they meet your expectations.

Regards,

Got fooled by the word batter but that does sound pretty close.
I'll have to try it out.

The one in philly was a doughy irregularly shaped lump with carmelized bits on the outside. Because it's not as airy as a trad waffle, it was searingly hot. No syrup needed, but a little butter would have been nice.

These sort of sit on the fence between batter and dough. And as good as those Ommegang waffles probably are, this recipe doesn't require a rise. The lemon + vanilla looks weird on paper but results in a very tasty waffle, from where I sit.

2 sticks butter
1 cup sugar
1 tsp. vanilla extract
2 eggs
3.75 cups flour
.175 tsp. baking powder
1.75 cups water
zest of 1 medium lemon

Cream butter and sugar. Add eggs and mix. Add flour and baking powder and zest. Mix well and add in the water. Leave it sort of lumpy. Use yr. waffle iron to create masterpieces of breakfast gluttony. I have eaten 3 of these and may go throw up so I can eat 3 more. Syrup on these might cause a sweetness singularity, so taste them first. Plus, the lemon and vanilla would beat down the relatively subdued maple-y goodness.