Floppy vanilla waffles
Ingredients:
300 gr butter or margarine – 1 pinch salt 325 gr caster sugar – 5 eggs – 5 packets
vanilla sugar – 1 cup water – 500 gr “Imperial” self–raising flour
4x7 or 6x10 mould
Method:
Melt the butter or margarine – add a pinch of salt and mix in the 325 gr sugar and the 5
eggs beaten as though you were making an omelette – add the five packets of vanilla
sugar and the cup of water – mix together well and then add the flour to make a
smooth mixture – cook without waiting.
Hot waffles
lngredients:
500 gr self–raising flour – 1/2 litre milk – 1/2 litre water – 250 gr butter – 175 gr sugar–
salt
4x6 mould
Method:
Mix the sugar and the flour in a dish – make a hollow – pour in the beaten eggs – add
the flour little by little then pour in the milk and water in which you have already
melted the butter with a pinch of salt – add the beaten egg whites at the end – cook
immediately in a 6 x 1 0 mould – serve hot sprinkled with icing sugar.
Brussels Waffles
lngredients:
To make 8 waffles : 500 gr flour – 200 gr soft butter – 30 gr yeast mixed with lukewarm
milk and a little sugar – 6 eggs with the whites beaten until stiff – 3/4 litre milk with the
chill taken off – no salt
4x6 mould
Method:
Place the flour in a dish, make a hollow, pour in the lukewarm milk, beat well and add
the egg yolks – pour in the softened butter or margarine, then add the yeast and the
beaten egg whites – allow the batter to rise for approximately 3/4 hour – completely
cover the mould with the mixture and turn iron over; the batter should be of the same
consistency as for pancakes – after cooking, sprinkle the waffles with finely granulated
sugar or Chantilly cream or jam, according to taste.
Huntsman’s waffles
lngredients:
500 gr flour – 25 gr fresh yeast – 1 pinch salt – 1 00 gr butter
– 1 egg – Milk – 3 packets vanilla sugar – 200 gr pearled
sugar – 4 x 7 or 6 x 10 mould.
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