Crispy waffles

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Oct 16, 2018


Waffles are a little bit like pancakes, with crispier and more filling. And easier to make if you ask me. If you feel like it, you can have your waffle maker on your dining table and eat them fresh of the iron. Then you avoid the long wait.

Our waffle iron is a little larger than regular waffle irons, so I am not quite sure how many regular sized waffles the batter makes.

About 5 large waffles or 8-10 regular sized


  • 75 g butter
  • 1 egg
  • 1 tbsp sugar
  • 200 ml milk
  • 250 ml water
  • 210 g plain flower
  • 2 tsp baking powder
  • 1/2 tsp vanilla powder
  • 1 pinch of salt
  • oil for greasing the waffle iron


Melt the butter. In a large bowl, beat egg and sugar together. To get the butter to cool off a little, pour the milk and water into the sauce pan. In another bowl, sift flour, baking powder, vanilla powder and salt together. Now add flour and liquid, alternating the two to avoid lumps. Place the batter in the fridge for about 30 minutes. The batter will thicken slightly.

Heat up your waffle iron and fry the waffles. Eat them right away or place them on a rack individually to avoid them getting soft.


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