Waffles are an old delicacy: it is believed that this dish of flour, eggs and milk was the first to be invented by the ancient Chinese. And the modern name could well come from the French word wafla (honey honeycombs in our opinion) due to the peculiar surface of the dessert. And no matter how you cook it - crispy, soft, lush or thin - you can be sure that it will not last long: in five minutes everything will be eaten with appetite.

Classic - easy and tasty

Traditional recipes for home-made waffles in a waffle iron are simple to use and do not require any exotic ingredients. All the necessary products are usually available in the kitchen of every hostess. The cooking process does not take much time, and you can please your household with your favorite sweets at any time.

Ordinary

We look in the refrigerator and kitchen cabinets, we get everything we need:

  • 0.5 kilograms of flour;
  • a quarter kilo margarine (butter) or butter;
  • as much granulated sugar;
  • lemon (remove the peel from it and chop finely and finely);
  • water
  • vanilla.

We prepare the dough, thoroughly mixing all the ingredients. Remember that it should turn out to be rare. So if necessary, add some more water. Pour into our waffle iron (do not need to distribute with a spoon - the dough will spread by itself). Bake for three to six minutes.

Creamy

Baking such is also not something special.

What may be needed for waffles?

  • ½ cup flour powder;
  • 100-125 grams of butter (you can use margarine, and it is better if it is creamy);
  • a tablespoon of granulated sugar;
  • testicles (four pieces);
  • cream (four to five tablespoons is enough);
  • vanilla (to your taste);
  • water.

We start the dough.

  1. Gently melt the butter (or margarine). We make sure that it does not boil.
  2. We drive eggs into it and interfere (not for long, but carefully).
  3. We got the liquid.Add cream to it, stir again. Now it’s the turn of dry ingredients - granulated sugar, flour and vanillin. Everything needs to be combined (we will not use the mixer, we will act with a spoon).
  4. To make the dough flowing (but not too much), add water. Once again, work with a spoon.
  5. Now it’s the turn of the waffle iron. Pour the dough into it and bake delicious.

So that any waffles do not turn into charred “logs”, always you need to preheat the waffle iron and grease its “honeycomb” with oil (if there is no non-stick coating).

Electric waffle iron to help

Today, the old "grandmother's" cast-iron waffle irons have successfully replaced electrical appliances, which are much lighter and more convenient. Baking in such turns out no worse. Those who try to make a dessert according to the recipe for waffles for the electric waffle iron below, will be able to verify this themselves. And at the same time, they say goodbye to the myth that the "crunch" of sweets is provided by eggs. Because we will cook without them.

The following components will come in handy:

  • 400 to 450 grams of flour,
  • 200 to 250 grams of granulated sugar;
  • one and a half glasses of water;
  • a stack of vegetable oil;
  • vanilla;
  • salt;
  • teaspoon of soda (it will need to be extinguished with vinegar).

Making our crispy waffles.

  1. All dry components - flour, sugar, salt and vanillin - are mixed into a common powder.
  2. Add oil and turn the mixture into a mass similar to a crumb of porridge.
  3. Then we make “rare sour cream” - for this we add water and turn on the mixer.
  4. In a dough similar to sour cream, add soda (already slaked). Need to mix again.
  5. The electric waffle iron has already warmed up. Pour a spoonful of dough into the center. After 50-60 seconds, the first "crunch" will be ready.

Bake Viennese

What is the difference between the following method? Its components. Instead of water, sweets are prepared in milk. There is another feature - rum or rum essence is added to the dough, which provides a deliciously bright flavor to the dish.

So, to get exactly the Vienna waffles, we stock up on such products:

  • a glass of flour;
  • four fresh testicles (if the eggs are large, three are enough);
  • granulated sugar (take about 200 grams);
  • a tablespoon of yeast (meaning dry);
  • rum (or its essence);
  • vanilla;
  • milk (2.5 cups is enough).

We proceed according to plan.

  1. To begin with, we are engaged in eggs. Separate the whites from the yolks. The first is turned into an air mass. Beat the last in foam (it is necessary to get thick) and put in the refrigerator.
  2. After pouring flour and salt into the yolk foam. We carefully treat with a mixer or blender until a homogeneous consistency comes out.
  3. Then we take on dairy products. Melt the butter. We warm milk to become room. We are not in a hurry, slowly, with a weak stream, we pour everything into the dough. As a result of mixing the lumps should not remain.
  4. It remains to add salt, vanillin, rum, as well as yeast. Whipped proteins complete the “company” of ingredients.
  5. After them, finally mix the dough. Further it should not be insisted for about twenty minutes.
  6. Last step: pour dough into the middle of the waffle iron with a spoon. A wonderful aroma will be a signal that the Viennese waffle is ready.

Do as in Belgium

Actually, there is no single "reference" recipe used by confectioners in Belgium to bake waffles: there are plenty of options. But there is one very popular in the country. They say that they are used by street vendors in Brussels. The secret is that the waffle dough contains mineral sparkling water. Let’s try to bake Belgian waffles in the same way.

To do this, you will need:

  • a glass of milk;
  • mineral water with gas - 100 ml;
  • flour - 300-350 grams;
  • butter - 150-200 grams;
  • a teaspoon of baking powder for dough (soda is quite suitable);
  • ¾ cup of granulated sugar.

We proceed according to the cooking instructions.

  1. We start with the eggs. We break them. Divide into yolks and squirrels. We add the latter. We turn the mixer into foam. We clean in the refrigerator.
  2. We drown the oil (but do not let it get too hot, and even more so boil).Bring the milk to room temperature.
  3. Sweet egg yolks. Pour oil into the mixture. Slightly add and stir a second time.
  4. Pour flour and soda into a separate deep bowl. Introduce milk in a slow trickle. Behind him is the sweet yolk mass.
  5. Then go the foam of proteins and mineral water.
  6. The dough should be given a uniform consistency, and then time to send it in portions to the waffle iron.

Chocolate waffles

You can pour the finished wafers with molten chocolate, and they will get an exquisite taste. And you can go the other way - bake them from chocolate dough. To do this, you need cocoa. Cheap confectionery cocoa powder, of course, is allowed. But the taste of the product will not be so hot. So it’s better not to save and buy an imported product, which consists of 90% of their cocoa beans. It goes very little into the dough, but comes out very appetizingly.

We will need:

  • four small fresh medium-sized testicles;
  • one and a half tablespoons of cocoa (good quality);
  • up to 250 grams of flour;
  • about 150 grams of oil (not vegetable);
  • 180-200 grams of granulated sugar;
  • cognac / rum;
  • salt on the tip of the spoon.

We begin the process.

  1. We send the oil to a water bath, wait for it to melt.
  2. “Call for help” mixer to mix salt, granulated sugar and eggs.
  3. The mixer continues to work, and we pour melted butter into the egg mass with a thin stream.
  4. Slowly introduce flour and cocoa into the mixture. Add our fragrant alcoholic drink. Stir (again, using a mixer) until all lumps disappear.
  5. For each wafer to be well baked, half a minute will be enough. While hot, turn into tubes. For special chocolate lovers, add a little more - pour a few pieces of melted chocolate. We decompose so that they do not touch each other and do not stick together. When lined up, we will nicely place it on an elegant dish and offer it to guests.

For beer lovers

If friendly gatherings are planned for a glass of beer, you can not run to the store or the kiosk for factory crackers and not be poisoned by this chemistry. Beer is perfectly complemented by waffles baked at home. But for such a case, they will be unsweetened.

Knead the dough from:

  • 2 tablespoons of flour;
  • 2 large potatoes;
  • 3 chicken eggs;
  • one hundred grams of butter (meaning butter);
  • ¼ teaspoon of salt;
  • half a glass of whipped cream (ideally 30% fat);
  • ½ teaspoon of seasonings (which you like - cumin, coriander, grated nutmeg and so on).

We are preparing a snack for beer.

  1. Cook potatoes “in uniforms”. “Uniforms” we remove. While the vegetables have not cooled, wipe through a sieve.
  2. We send butter, egg yolks and cream to potatoes. Remember salt. Whip it all (with a mixer or blender) until a homogeneous composition comes out.
  3. It contains selected spices and a thick foam of whipped proteins. Knead the last time (not for long).
  4. The oven will be at 200 C. 3-4 minutes are enough for each waffle. If you want more crunch, keep in a waffle iron for about 5-6 minutes.

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