Waffles are a typical sunday afternoon treat here in Germany, and available in many cafés, especially in areas that attract day tourists. They are sold dusted with powdered sugar, with hot cherry compote and ice cream, or in summer with whipped cream and fresh strawberries. Those are the classics, but as always, the possibilities are (nearly) endless.
The typical german waffle is as big as a plate and very flat, shaped like a flower that’s made up of 5 hearts. While I do have such an iron, I prefer other shapes. I usually bake big batches and freeze them, so I make waffles in a size that fits my toaster. That way they can go from freezer to coffee snack in 3 1/2 minutes.
There are many waffle recipes out there, and I have a whole notebook devoted to waffles from all over the world. But this is one of my favorites: my Mom’s yogurt waffle recipe:
- 300g flour
- 1 tsp baking powder
- 250g thick, greek yogurt
- 4 eggs
- 150-200g milk (depends on how thick the yogurt is)
- 1 tbsp vanilla sugar
- pinch of salt
- 2 Tbsp rum
Mix everything together and whip it until you have a smooth batter.
Bake per your waffle irons instructions.
As mentioned above, the waffles freeze well. I flash freeze them on a cookie tray, then pack them tightly into a freezer bag. If your waffles don’t fit the toaster, just heat them up in the oven for a few minutes. They’re like freshly made.
- hot cherry compote
Take a jar of sour cherries in juice, heat it up and add a Tbsp cornstarch mixed with a Tbsp water. Keep heating and stirring carefully until the syrup turns thick and glossy.
- ice cream
Traditionally, we have the waffles with vanilla ice cream, but pick your favorite flavor. I used maple walnut this time.
- whipped cream
use heavy cream and whip it with just a tiny bit of vanilla sugar
- the chocolate chips are not a traditional thing, but I like them
- powdered sugar
Plain waffle, no toppings, just a dusting of powdered sugar and nothing else. This version is very popular with the kids.