International kitchen

Waffles "Home"

Name: Waffles "Home"
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: International
Ingredients: 200 ml Milk; 300ml Water; 1 egg.; 2 glasses of flour; 0.3 cups of sugar; 100 grams margarine

How to prepare "Waffles": Milk, Water, Egg and Flour. Step-by-step recipe with a photo, 16 stages, total time - 30 minutes.

PrepNot statedCook30 minServes8LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 10 method steps from beginning to end.
Measure and arrange all 6 listed ingredients.
Set aside about 30 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Prepare: milk, water (or only water), flour, sugar, margarine and egg.
02
Beat some sugar and eggs.
03
Add the melted margarine and stir.
04
Pour warm milk and/or water and mix.
05
It remains to add flour, mix into a homogeneous mass without lumps and the dough for waffles is ready.
06
Electric waffle-tray warm up and lubricate the surface for baking before the first waffle with butter. Pour a portion of dough - about half the cook on the lower confidence.
07
Close the waffle-tray.
08
The time of baking at waffleries is individual, but I will tell you from experience, it is a matter of minutes. Watch the side of the waffle-trays behind the edges of the waffles, when they roar and dry, then open and remove. Fill in the new dough, etc.
09
Hot waffles can be twisted into a tube in the longitudinal direction or in the transverse direction, i.e. longer or shorter.
10
Waffles are ready.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Нина Минина-Р; view original image record .