I found my old-fashioned waffle-maker in a second-hand shop. This waffle maker consists of two cast iron plates, with two small hinges, and a long thin handle. The waffle iron is for use on a gas stove and works a charm.
These waffles are crisper and denser than their breakfast equivalent. They are however very nice to eat warm during breakfast as well, but I usually bake them to bring to work as a mid-afternoon snack.
The instructions below are for a stovetop waffle iron. If you have an electric machine, follow manufacturer’s instructions for baking.
- 250gr flour
- 13gr dry yeast
- 100gr sugar, preferably a coarsely ground kind
- Pinch of salt
- 1 egg
- 100gr butter, melted
- 75ml water
Makes 6-8 waffles.
Combine all ingredients together and leave to rest for 15 minutes.
Divide the dough into 6-8 equal pieces, depending on how large you want the waffles to turn out.
Shape each piece into a round ball and leave them to rest under a wet towel for another 15 minutes.
Heat the waffle iron. Flatten the balls and push them flatter between the waffle iron plates. Bake until brown and crisp, about 3 minutes per side. Check the waffles a few times, as the relatively high amount of sugar will cause caramelisation and can burn quickly.
Eat warm or leave to cool.