A weekend-morning recipe for relaxed Sundays: sweet waffles. What I like best about them, is that you can top the waffles with whatever floats your boat. Whipped cream and cherry compote like in the picture. Plain yogurt, honey and apple. Or skyr with banana. Just powdered sugar. Or nutella. And not only on Sunday mornings, also on long car drives (for example a road trip to Berlin 2013) or as a picknick guest, these waffles can shine.
Recipe – Waffles
Amount: 8 portions
Prep time: 30 minutes
150 g soft butter
90 g white sugar
1 pack vanilla sugar (or 1 Tsp Vanilla Extract + 10 g more sugar)
1 pinch of salt
3 Tbsp rum or milk
150 g flour
100 g ground almonds
Mix 150 g soft butter (if you, like me, tend to forget the butter in the fridge, you can warm it up by placing it in the microwave at 180 Watt for 1 minute) with 90 g white sugar, 1 pack vanilla sugar (or 1 Tsp vanilla extract + 10 g white sugar) and a pinch of salt until creamy.
One after the other mix in 4 eggs. Mix well after adding each egg.
Stir in 3 Tbsp rum or milk.
In the end add 150 g flour and 150 g ground almonds to the dough and mix everything until well incorporated.
Let the waffle dough rest at room temperature for 10 minutes.
Now start baking the waffles one by one. For waffles more on the soft side, take them out fairly light, for waffles more on the crispier sight, let them brown.
For the cherry compote: Add some juice of a glass of pitted cherries to a pot. Mix 1 Tbsp starch into the liquid. Now add the remaining cherries and their juice to the top and cook down. Can be seasoned with a bit of cinnamon.
Will keep another day wrapped airtight outside of the fridge.