Ready in: 20 minutes
Yield: 6 waffles
5.3 oz (150 g) granulated sugar
5.3 oz (150 g) butter
1 packet (8 g) vanilla sugar
1 tablespoon rum
11.6 oz (330 g) all-purpose flour
1/2 teaspoon baking powder
11.5 fl. oz (340 ml) milk
sunflower oil or melted butter (for greasing)
- The ingredients, have all to be at room temperature. The butter has to be soft. (Example: If you add cold eggs to the butter, you will get a grainy mixture that looks like semolina, that means the eggs curddled.)
- What we need is an evenly mixed batter. Add the eggs in batches!
1. In a large bowl, beat together the butter, vanilla sugar and granulated sugar. Add the eggs in batches and beat until evenly blended and fluffy.
2. Sift the flour and baking soda into a separate bowl and stir to blend evenly. Add the flour mixture, rum and milk in batches into the eggs mixture, beating well after each addition. The consistency of the batter has to be sticky, not liquid, which means: The batter should slowly fall from the spoon. It shouldn’t be too firm either.
3. Meanwhile, preheat the waffle maker. Grease the baking surface lightly with sunfower oil or melted butter.
4. Use a laddle to pour the batter onto the preheated waffle iron. To determine the correct amount of batter, fill it until the batter lighty covers the baking area. Make sure the batter doesn’t spill over the sides. (If if does, don’t worry, just add less batter the next time, we all make little mistakes. I admit, it happened to me too! :P)
5. Carefully close the lid and cook until golden brown and set, for 3-5 minutes. Do not open the lid during the first 2 minutes, you might tear the waffle.
♥ Important note: The ideal level of “browning” is dependent on personal taste. Bake the waffles until your own desired level of browning has been achieved. The waffles can be baked from a yellow to a crispy brown.
Energy: 550 kcal / 2302 kJ
Fat: 25 g
Carbohydrates: 69 g
of which sugars: 29,6 g
Protein: 9,8 g
Fibre: 1,6 g