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Ingredients

Adjust Servings:
Wheat Flour – 5 ¼ oz (150 g)
Sugar – 3 ½ oz (100 g)
Milk – 5 fl oz (150 ml)
Kefir – 2 fl oz (60 ml)
Eggs – 1
Butter – 1 ¾ oz (50 g)
Baking Soda – ½ tsp
Baking Powder – ½ tsp
Cinnamon – to taste
Strawberries – to taste

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Soft Viennese Waffles

Soft Viennese Waffles

  • 30 min
  • Serves 5
  • Easy

Ingredients

Recipe

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Waffles are a dessert with a thousand-year story. The Viennese version dates back to about 120 years ago. Although it is merely a little drop in the ocean of history, this particular recipe has become popular all over the world. Viennese waffles taste heavenly with whipped cream and chocolate sauce, ice cream and honey, caramel, and cocoa powder. Skillful pastry chefs decorate them with mint leaves and fresh berries. There are plenty of ideas, and the best thing is that you don’t have to go to Austria to enjoy this delicacy.

Anyone can make soft Viennese waffles — all you need is a foolproof recipe and a waffle iron. The main advantage of this dessert is simplicity since you don’t have to buy any fancy ingredients. Plus, it will take less than 30 minutes to make the best breakfast in the world!

Steps

1
Done

Combine sugar, flour, baking powder, baking soda, and cinnamon in a deep bowl.

2
Done

In a separate bowl, whisk together kefir, milk, and egg yolk until uniform.

3
Done

Stir in melted butter.

4
Done

Next, combine the contents of the two bowls and mix everything thoroughly.

5
Done

Whisk the egg whites until stable peaks. Carefully fold it into the batter.

6
Done

Pour the necessary amount of the prepared batter into the waffle iron. In a couple of minutes, the perfect waffles are ready. Garnish them with cinnamon and berries.

Traditionally, our indulgent breakfast staples include pancakes, blueberry muffins, and cinnamon rolls. However, it is worth expanding your culinary horizons and preparing new delicious dishes. Now you can add these delightful Viennese waffles to your cooking repertoire.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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