Waffles!

By Hans Nowak · January 3, 2009 at 11:59 am · Tags:

Eat! You’re skin and bones!

Here’s a Dutch waffle recipe. (Translating the amounts to their non-metric equivalents is left as an exercise to the reader. :-)

Ingredients:

  • 250 g butter (melted or liquid)
  • 250 g sugar
  • 5 large eggs
  • 500 g flour
  • pinch of salt
  • small amount of milk (optional)

Mix the butter, the sugar and the salt until smooth. You may add vanilla sugar or liquids to change the taste (e.g. almond).

Add eggs to the mixture, and mix again.

Add the flour (self-rising or otherwise), and mix again until smooth. If the dough is too thick, you may add a little bit of milk; this will make the waffles fluffier (but they won’t stay fresh as long).

Now use this mixture in your waffle iron of choice. Add powdered sugar on top when done. Enjoy! :-)

1 Comment

  1. John Cowan said,

    January 3, 2009 @ 2:15 pm

    If you don’t use metric measures in the kitchen, you might just as well follow the recipe on the Bisquick box. But for those who care, 250 g is near enough 8 oz, 500 g is near enough a pound, and Europe’s “large” eggs are North America’s “extra large” or “very large” eggs. (The last is a subtlety I almost missed, but Wikipedia rescued me.) However, North Americans normally measure powdered solids by volume rather than mass: 500 g of flour is about 4 cups.

    How many waffles do you get out of this, and of what size? The quantity of flour is about twice that of the recipe on the box, which claims to make 24 10-cm (4-inch) waffles.

    I myself prefer the softer shallow-well “traditional” waffles to the crisper deep-well “Belgian” variety.

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