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Soft Vanilla Waffles
GRID
4" x 7 ¼" (M002) or 6" X 10" (M003)
INGREDIENTS
- 4 cups self-rising flour
- 1 cup + 5 tbsp. butter, melted & cooled
- 1 1/2 cups fine sugar (see helpful hints)
- 5 eggs
- 5 tbsp. vanilla sugar (see helpful hints)
- 1 cup water
PREPARATION
1. Preheat the waffle iron to 7 on the dial.
2. Measure flour and set aside.
3. Beat the butter, eggs, sugar, and salt until light and airy. Mix in the vanilla sugar
and water until blended.
4. Slowly fold in the flour until completely mixed. Do not over mix.
5. Pour batter into the center of the plate, close the cover and turn several times so
the batter spreads evenly while cooking. Cook until brown.
YIELD 8 waffles
Quatre-Quarts (Pound Cake Waffles)
Richly dense waffles hold up well to dessert recipes. Served topped with
ice cream or fruit or cut up and use with chocolate fondue.
GRID
6" X 7 ¼" (M003) YIELD 10 waffles RESTING TIME 3 hours
INGREDIENTS
- 2 cups all purpose flour
- 1 ¼ cups fine sugar
(see helpful hints)
- 2 sticks + 1 tbsp. butter, melted
- 4 eggs, separated and
at room temperature
- 1 tbsp. vanilla sugar (see helpful hints)
or lemon zest
- 1 pinch of salt
PREPARATION
1. In a bowl mix the flour and sugar, blend in the melted butter.
2. Whisk the egg yolks until light yellow and incorporate into the flour mixture and
mix well.
3. In another bowl, add a pinch of salt to the egg whites and beat until stiff peaks
form. For best results, use a stand mixer.
4. Fold the egg whites into the flour mixture, together with the vanilla sugar or
lemon zest, until combined.
5. Cover the batter and let rest for at least three hours.
6. Preheat the waffle iron to 7 on the dial.
7. Pour batter into the center of the plate, close the cover and turn several times
so the batter spreads evenly while cooking. Cook until brown; approximately 5
minutes for lightly crisp waffles.
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