Belgian Waffles with Black Currant Sauce Recipe

In a large bowl, whisk together *eggs, milk, and sugar* until well combined. Add the *melted butter* and continue to mix until the mixture is smooth.

Sift in the *baking powder and flour* gradually while mixing to avoid lumps. You want the batter to be thick yet pourable. Add a *pinch of salt* and stir one last time.

Preheat your waffle iron to its medium setting. Pour an appropriate amount of batter onto the heated plates, ensuring not to overfill.

Cook the waffles for about *3-4 minutes*, or until they are golden brown and cooked through. This should yield approximately *6 medium waffles or 4 large ones*.

In a small saucepan, combine the *black currants* and *sugar*. Cook over medium heat and allow the mixture to simmer. Stir occasionally to prevent sticking.

If your currants are very juicy, you may wish to thicken the sauce by adding *1 teaspoon of cornstarch* diluted in a bit of cold water. Continue simmering until the sauce reaches the desired consistency.

Serve the waffles warm, drizzled with the black currant sauce. For an interesting flavor contrast, add a dollop of *Greek yogurt* on the side. Enjoy the combination of sweet and tart flavors!