A day late, I’m sharing my waffle recipe with you. I couldn’t let Shrove Tuesday go by (well, it was mainly a good excuse to eat waffles, which I hadn’t done in ages!).
It’s a recipe I’ve always had with me, in my old recipe binder that I treasure despite having a blog.
I’m quite unable to tell you where I got the recipe from, but the main thing is that you’ll get light and crispy waffles, a real treat for young and old alike!
As far as I’m concerned, waffles and Nutella always go together ^^ but you can serve them with whatever you like: honey, icing sugar, jam, chantilly cream…
Ingredients & preparation
1 component · Full recipe
Light and Crispy Waffle Batter
Ingredients
- 150 g (5.3 oz) plain flour
- 100 g (3.5 oz) cornflour (cornstarch)
- 3 eggs
- 40 g (1.4 oz) sugar
- 10 g (0.4 oz) vanilla sugar
- 50 g (1.8 oz) butter
- 150 ml (5.1 fl oz) milk
- 150 ml (5.1 fl oz) water
- 1 sachet baking powder
- 1 tablespoon oil
- rum (optional)
Preparation
1
Mix together the flour and salt, make a well in the centre and crack in the eggs.
2
Add the melted butter, milk and water.
3
Whisk by hand or with an electric mixer (I used my stand mixer — not a single lump!). Add the sugar, vanilla sugar, oil, baking powder and rum if using.
4
Whisk again until smooth. The batter should be thin and fluid.
5
Leave to rest for 30 minutes.
6
Pour the batter into the pre-oiled waffle iron moulds.
7
Cook for approximately 3 minutes, flipping the waffle iron halfway through. Serve with icing sugar, jam, Nutella, whipped cream…
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