Waffles
Waffles
with rice pudding and cherries
Preparation time: approx. 50 minutes
Serves 4
For the rice pudding
500 ml milk
pinch of salt
1 tbsp sugar
½ tsp grated zest of 1 untreated lemon
1 cinnamon stick
100 g round-grain rice
For the cherries
1 jar morello cherries (375 g drained net weight)
1 sachet vanilla blancmange powder
For the waffles
125 g butter, 75 g sugar
1 sachet vanilla sugar
2 eggs
250 g wheat flour
½ tsp baking powder
180 ml buttermilk
2 tbsp liquid honey
1 For the rice pudding, pour the milk into a saucepan, add salt, sugar, and the cinnamon stick and bring to the boil. Stir in the rice, allow to boil and then simmer for about 25 minutes at a low heat with the saucepan lid slightly ajar. Stir occasionally. Remove lemon zest and cinnamon stick.
2 For the cherries, pour the morello cherries with their juice into a pan and heat. Then, mix the blancmange powder with some water, add to the cherries, stir well and bring to the boil. Remove the pan from the heat.
3 For the waffles, put the butter into a mixing bowl and stir until softened. Gradually add the sugar and vanilla sugar. Add the eggs singly and mix well. Mix the flour with the baking powder and add to the batter alternately with the buttermilk. Then add the honey.
4 Fill each individual portion of the batter into a well-heated greased waffle iron and spread smoothly. Bake the waffles until golden brown, remove from the waffle iron and serve immediately with the rice pudding and the cherries.
Cream cheese waffles
with cherries
Preparation time: approx. 30 minutes
Serves 4
For the waffles
3 eggs
200 g double cream cheese
150 g wheat flour
2 tbsp sugar
50 ml milk
For the cherries
1 jar sour cherries (400 g drained net weight)
400 g double cream cheese
200 g yoghurt
2 tbsp sugar
2 tbsp lemon juice
Additionally
icing sugar for dusting
fat for the waffle iron
1 Beat eggs with a hand mixer until fluffy. Add the cream cheese and stir well. Gradually fold in flour, sugar and milk.
2 Heat the waffle iron and grease it then bake 8 waffles from the batter. Dust with icing sugar.
3 Drain the cherries well and retain the juice. Mix the cream cheese with the yoghurt, sugar, lemon juice and 8 tablespoonfuls of cherry juice and serve with the waffles.
Coffee and quark waffles
with icing sugar
Preparation time: approx. 25 minutes (plus approx. 30 minutes resting time)
Serves 4
2 eggs
75 g fine sugar
1 sachet vanilla sugar
100 g quark
200 g wheat flour
1 sachet baking powder
50 ml cream
100 ml cold espresso
icing sugar for dusting
1 Put eggs, sugar and quark into a mixing bowl and mix the ingredients to a smooth batter. Mix together flour and baking powder and also the cream and espresso. Gradually add flour mixture and espresso-cream mixture to the eggs. Stir until the batter is completely free of lumps. Allow the batter to stand for 30 minutes.
2 Fill 2-3 tablespoons of batter in a well-heated and greased waffle iron and spread smoothly. Bake the coffee quark waffles until golden brown and serve immediately dusted with icing sugar.
Cinnamon waffles
with poppy seeds
Preparation time: approx. 15 minutes (plus approx. 10 minutes resting and approx. 8 minutes baking time)
Serves 4
150 g softened butter
2 tbsp honey
50 g sugar
3 eggs
1 tsp ground cinnamon
½ tsp ground aniseed
150 g wheat flour
big pinch of baking powder
75 g instant poppy seed filling
Additionally
grease for the waffle iron
1 Beat the butter with the honey and sugar until fluffy. Add the eggs and stir until the batter becomes light yellow.
2 Add the spices, flour and baking powder and then gradually add 100 ml lukewarm water to make a smooth batter. Allow the batter to stand for 10 minutes.
3 Pre-heat the oven to 180 °C (Gas Mark 4). Heat the waffle iron and grease. Bake the waffles in portions. Spread with the poppy seed mixture.
4 Bake the poppy seed waffles on the middle shelf of the oven for approx. 8 minutes. Dust with icing sugar before serving.
Almond waffles
with apple snow
Preparation time: approx. 40 minutes
Serves 4
For the apple snow
2 large acidulous apples
1 tbsp lemon juice
250 g quark
big pinch ground cinnamon
1 tbsp sugar
For the waffles
250 g butter
200 g sugar
4 eggs
1 tbsp grated zest of 1 untreated lemon
300 g wheat flour
200 g ground almonds
½ sachet baking powder
pinch of salt
500 ml milk
Additionally
icing sugar for dusting
1 For the apple snow, wash the apples, peel them and cut in half. Remove the cores and grate into a bowl. Immediately sprinkle with lemon juice. Add the quark to the apples. Mix the ingredients carefully and add cinnamon and sugar to taste. Store in a cold place until serving.
2 For the waffles, whisk the butter with the sugar, eggs and lemon zest until fluffy. Mix together flour, almonds, baking powder and salt and add to the butter mixture. Gradually add the milk and stir the batter until smooth.
3 Pour 2-3 tablespoons of batter into a well-heated greased waffle iron for each waffle and spread flat. Bake the waffles until golden brown.
4 Dust the waffles with icing sugar and serve with the apple quark.
Grandma's waffles
with sour cherries
Preparation time: approx. 35 minutes (plus approx. 30 minutes resting time)
Serves 4
For the waffles
60 g softened butter
2 tbsp sugar
2 eggs
pinch of salt
150 g wheat flour
250 ml milk
½ cube fresh yeast
For the cherries
1 jar sour cherries (175 g drained net weight)
1 tbsp kirsch
1 tbsp potato starch
Additionally
200 ml cream
sugar according to taste
grease for the waffle iron
1 Mix the butter with the sugar, eggs, salt and flour.
2 Slightly heat the milk and add the yeast to dissolve. Stir the yeast mixture into the batter. Cover the batter and leave to rise in a warm place for approx. 30 minutes.
3 Meanwhile, put the cherries with their juice into a pan. Add the kirsch and bring to the boil. Mix the potato starch with some cold water and add to the cherry mixture to thicken.
4 Heat the waffle iron and grease. Put 2-3 tablespoons of batter into the waffle iron for each waffle and bake until crispy and brown.
5 Sweeten the cream with sugar according to taste and whip until stiff. Decorate the waffles with the cherry compote and cream and serve.
Apple waffles
from Normandy
Preparation time: approx. 35 minutes (plus approx. 30 minutes resting time)
Serves 4
For the waffles
60 g softened butter
2 tbsp sugar
2 eggs
pinch of salt
100 g wheat flour
100 ml milk
½ cube fresh yeast
For the topping
3 apples (approx. 500 g)
2 cl Calvados
200 g double cream
2 tbsp jenever
1 tbsp sugar
Additionally
grease for the waffle iron
1 Mix the butter with the sugar, eggs, salt and flour. Slightly warm the milk in a saucepan and add the yeast to dissolve. Add the milk to the batter. Cover and leave to rise in a warm place for approx. 30 minutes.
2 Meanwhile, wash and peel the apples, cut them into quarters and remove the core. Cut the apple quarters into thin wedges and sprinkle with calvados.
3 Add the jenever and sugar to the double cream.
4 Pre-heat the waffle iron, grease it and bake waffles in individual portions until golden brown.
5 Decorate the waffles with the apple wedges and serve with a dollop of cream.
Yeast waffles
with caramel cream
Preparation time: approx. 30 minutes (plus approx. 30 minutes resting time)
Serves 4
For the waffles
100 g softened butter
2 tbsp sugar
pinch of salt
3 eggs
100 g wheat flour
100 ml milk
½ cube fresh yeast
For the topping
2 pink grapefruit
3 tbsp sugar
200 ml cream
Additionally
grease for the waffle iron
1 Mix the butter with sugar, eggs and flour to a smooth batter. Slightly warm the milk in a saucepan and add the yeast to dissolve. Add the milk to the batter. Cover and leave to rise in a warm place for approx. 30 minutes.
2 Pre-heat the waffle iron, grease it and bake waffles in individual portions and keep warm.
3 Peel the grapefruits carefully so that the pith is also removed. Cut the grapefruit between the membranes into segments and then cut these into pieces.
4 Heat the sugar in a pan and caramelise, stirring constantly. Mix in the cream and slightly reduce.
5 Decorate the waffles...
