A breakfast favorite at our house, though waffles are usually served in the afternoon for German “coffee and cake” time. You can top these babies with berries, apple sauce, whipped cream or just old school with powdered sugar.
** Update May 2013: Since I first posted the recipe on my old website schokolala.com in 2011 my photography skills have improved ever so slightly 😉 so here is an updated picture, feel free to pin it to your boards 🙂
Recipe (for large family or good eaters, double the recipe)
- 1 stick soft butter
- 3/8 cup of sugar (1/4 cup and a half 1/4 cup…I know…sorry…but 3/4 is just too much!)
- ½ package vanilla sugar or 1/2 tsp. vanilla extract
- 2 eggs
- 1 cup flour
- 2 tsp. baking powder
- 3/4 to 1 cup of water
Metric Recipe
- 100g soft butter or margarine
- 75g sugar
- 2 eggs
- ½ package vanilla sugar (5g)
- ½ package backing powder (8g)
- 200-300 ml water
1. Cream the butter and mix in the sugar, vanilla sugar or extract then add eggs.
2. Add flower and backing powder.
3. Now add the water bit, by bit until you have a more liquidy dough, it can still be a bit doughy.
4. Preheat your waffle iron and let the dough rest until the iron is hot. Grab a sauce ladle and a cooling rack while you’re at it.
5. Depending on your waffle maker you need to grease with oil (Teflon coated ones you usually don’t have to, but it won’t hurt it either). Then scoop one sauce ladle full into the iron.
6. Close the iron and push down the lid for a few second to force the dough to spread. If you have too much dough you will make a mess like me 🙂
7. Not sure how smart your waffle maker is, but most will tell you when the waffles are done. Mine even beeps at me…very annoying on an early Sunday morning… But then the miracle appears.
8. Transfer waffle to the cooling rack with a fork and repeat step 5-8 until there is no more dough.
9. Dust with powdered sugar and enjoy.
The best about these waffles is that you can eat them cold later in the day (they won’t be crispy any more, but still yummy!). If you were starving like me and made double the dough but didn’t really get to use it all, you can keep it in the fridge for 1 to 2 days!
Hugs
Dani!
Jen says
The waffle recipe is tasted exactly how my mom used to make them. The problem that I have is I am using an American waffle maker which is deeper than a German one. This causes my waffles to be very fluffy and a little doughy when done. Any suggestions? Thanks in advance.
Dani says
Hi Jen, what I would try is to use less dough in the waffle maker and maybe use a bit more water to make it more liquid so it spreads all over. Give it a try and let me know if that changed the outcome 🙂
kim says
Hey, I’m going to try this out this weekend and i’m excited!! but the pictures don’t seem to be showing up, kind of bummed about that… and is the conversion for the flour 250 ml? the conversion measurements are never exact and I wondered if that made a difference. Thanks!
KELLEY says
These were excellent! I even used gluten free flour and nobody could tell the difference! I was worried that the batter was too runny (I used 3/4 cup), but it was perfect. I’ll make them again tomorrow!
Dani says
Wonderful 🙂 What did you use to make it gluten free?
Anna Nitschke says
I wanted to write and thank you Dani for posting this recipe! I have made these a few times already this fall. I grew up having these types of waffles and they taste the exact same as my family made them (although I recall my older cousin saying she would use bacon fat or something either in place of butter or in addition to). I recently bought myself a heart-shaped waffle maker off EBAY as my square-shaped one just wouldn’t do. The heart shape waffles taste better that way and it was always fun to pull apart into little pieces as a child (and still is!)
Wessssst says
Best waffles ever!
Lisa says
I was getting ready to make these awesome looking waffles by pulling all the ingredients out. When I saw that you also had the metric measurement I went right to them. When everything was sitting on the counter I thought….how is this supposed to work without flour. I referred back to the ingredient list and fell upon the imperial measurements. Sure enough 1 cup of flour was needed. I them double checked the metric list. Ops, the flour had been ommitted.
I can’t wait to make these.
Esther says
Might be easier to just say 1/4 cup plus 2 Tbsp, which is the same as 1/4 cup plus 1/2 of a 1/4 cup, or 3/8 of a cup. There are 4 Tbsp in 1/4 cup.
MAribel says
Can I use “milk” instead of water? I believe it will taste better as milk is “creamier”? Water does tend to make any batter on the “thin” side, right? I do have an American waffle maker which is/makes “deep / thick” waffles, therefore using “milk” instead, right? Let me know if this would work out better for my type of waffle maker. Thanks. Maribel