- 500 gram self-raising flour
- 250 gram butter + more for greasing
- 250 gram sugar + 2 tablespoons extra
- 4 eggs
- teaspoon of vanilla extract or vanilla sugar
- about 200 ml milk*
- 1 can or jar of cherries on syrup or water
- 1 tablespoon cornstarch
- optional: handful of almond shavings
Kitchen equipment needed
- standmixer with whisk attachment or handmixer
- small saucepan
- small bowl + fork
- Cooling rack (optional)
- Piping bag (optional)
*Now you can choose how much milk you’re going to add. The more milk you add, the fluffier the waffles will be. The batter should be a bit runny for soft, but firm, waffles. If you like them to be a bit harder, make sure the batter is slightly firmer.
Preparation — 10 minutes
MELT the butter in a small saucepan. MIX the flour, sugar and vanilla in a bowl. POUR in the melted butter and keep on mixing. One at a time, mix in the eggs until the mixture is smooth.
Finishing the waffles and warm cherries — 15 minutes
HEAT your waffle-iron and grease it with a bit of butter. Make sure both sides are greased, otherwise the waffle batter will stick to the iron and that’s no fun cleaning. You can pour in the batter using a spoon or whatever you like. We think the most easiest way is to use a piping-bag without a nozzle. Don’t pour too much batter in the waffle-iron, cause when you close the iron, the batter that won’t fit will just run out. And that’s no fun cleaning either!
When they’re nice and evenly browned, remove them from the iron and set them to cool down on a cooling rack. Repeat the waffle making process until all of the batter is gone.
HEAT the cherries on medium heat along with 2 tablespoons of sugar. COMBINE 1 tablespoon of cornstarch with 1 tablespoon of water and add to the warm cherries. Let them cook for 2 minutes, you’ll notice it will thicken. SERVE with the waffles and finish them off with almonds shavings if you like. Enjoy!