I would have thought everyone has their own favorite waffle recipe. Some may use store-bought mixes, others have their handed down for generations way to do it. Some swear by buttermilk, others use yeast instead of baking soda, and I have heard of people who separate eggs and fold in the stiff egg-whites into the batter.
I grew up in a completely waffle-free household. Maybe my parents weren’t keen, maybe waffles have no tradition in Romania, I don’t even know. It is fair to say waffles are, for me, an acquired taste. I can’t pinpoint exactly when I started noticing waffles were a thing, but I do remember they became somewhat of a tradition when I met my husband who first introduced me to the concept of homemade baked goods (also not something that happened on the regular at our house when I was a child).
One secret ingredient I use for my waffles is grated orange zest, which adds a fruity zing, and the other is some sort of ground nuts, which gives them a bit of crunchiness. I’ve made and served these waffles, to great success, at countless kindergarten parties, birthdays, school bazaars – and just this past weekend, at the hockey club, too.
I had signed up for waffles, as I always feel better behind a counter doing something useful than just standing around and making small talk (I wrote about this recently). So I was on waffle duty, and of course I had brought my own batter. 2 hours later I was told I absolutely needed to make those waffles again, like, for all occasions to come. It would seem the way to hockey people’s hearts is, just like to other people’s, through their stomachs.
Waffles for a Crowd
0,5 – 0,75 l milk
250 g sugar
1 p vanilla sugar
Zest of 2 oranges, grated
3 tbsp cinnamon
pinch of cardamon
2 pinches of salt
2 p baking soda
Flour (I used spelt), min 500 g, 1 kg if you have it. I needed to improvise as I’d run out, and used
300 g potato flour instead, as well as
200 g ground almonds (hazelnuts work beautifully, too)
All ingredients should have room temperature for smooth mixing and results.
With an electric mixer, cream butter and sugar until light and fluffy. Add grated orange peel, salt, vanilla, cinnamon and cardamon. Beat in eggs one by one. Add 0,5 l of the milk. More may be needed after you put in the flour. First, add the almonds. Then, add the flour and beat until you’re happy with the consistency (a little thicker than (US) pancake batter, smooth and creamy).
You may add more milk and flour as you go, as needed. The 8 eggs can certainly accommodate more, and you want this recipe to feed the masses.
Add the baking soda at the very end and vigorously beat for another minute before letting the batter sit for a bit.
Fire up the waffle iron and pour in as much of the batter as needed (depends on the size you have.) For mine, pretty much the regular German round-shaped waffle iron with heart-shaped sections, I pour in 1/2 ladle.
Top with powdered sugar to taste. (This is why the batter itself isn’t very sweet. Kids always want powdered sugar, and this way they don’t overdose right away.)
Go nuts with the toppings – not for a finger food occasion, but if you’re making them for a sitting down to eat setting, you can serve them with whipped cream, fresh berries, jams or warm cinnamon cherries, sprinkles, Nutella … anything sweet that makes you happy is allowed. And now, go spread some sweetness ;-).
As for crafts, it is as I feared with the stripy sweater. Good news is that I’m happy with the new design (left side). Bad news is I get to unravel the first attempt (right side), as neither the proportions nor the width of the stripes please me, so it needs to go. I already vented about frogging mohair yarn, but I can’t not do it because I need all the yellow yarn I have. Sigh.
But: I’m really pleased with how it’s coming together. I’m aiming for a sort of a Swinging Sixties vintage look. Bless those who are able to just put what they have in mind into practice at their first attempt. I am not one of them, that’s for sure!
Have a happy week, everyone!