Recipes · Cakes & pastries
Basic Waffles
AI-written · not yet kitchen-tested
A batter that always works: cream butter and sugar until fluffy, stir in eggs and flour and let it rest for 15 minutes. The waffles turn out crisp outside and soft inside as long as you don't stack them.
Basic Waffles
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 125 g (1/2 cup) softened butter
- 100 g (1/2 cup) sugar
- 1 packet vanilla sugar
- 1 pinch salt
- 4 eggs medium
- 250 g (2 cup) all-purpose flour German type 405
- 1 tsp baking powder level
- 250 ml (1 cup) milk
- oil or butter for greasing the waffle iron
- confectioners' sugar for dusting
Method
- Beat the butter, sugar, vanilla sugar and salt with a hand mixer for 2 to 3 minutes until pale and fluffy. Beat in the eggs one at a time.
- Mix the flour and baking powder and briefly stir them in, alternating with the milk, until the batter is smooth. Let it rest for 15 minutes.
- Preheat the waffle iron and brush it with a very thin layer of fat.
- Pour about 3 tablespoons of batter into the center for each waffle, close the iron and bake for 3 to 4 minutes, until golden brown.
- Place the waffles one at a time on a wire rack so they stay crisp. Keep them warm in a 200 °F (100 °C) oven until serving. Serve with confectioners' sugar, applesauce, cherries or whipped cream.
Tip: Don't stack the waffles: they steam each other soft. On a rack they stay crisp.
Tip: Every waffle iron takes slightly different amounts. The first waffle shows whether 2 or 3 tablespoons of batter fit.