Sometimes I make these waffles when I need something quick for breakfast or when I crave something sweet without it being complicated. I've tested the recipe enough times to be able to make it by eye, but I prefer to stick to the measurements. They turn out simple waffles that can be eaten plain or with something on top, depending on what you have in the fridge.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes (depending on the waffle maker and how many batches you make)
Servings: 8-10 large waffles (depends on the size of the waffle maker)
Difficulty: easy
Recipe type: waffles, simple breakfast or dessert
Ingredients
250 g soft butter
200 g sugar
5 eggs
3 packets of vanilla sugar
400 ml milk
500 g flour
1 packet of baking powder
orange essence (to taste)
Preparation method
1. In a large bowl, beat the eggs with a whisk or mixer just until they are combined. Add the sugar and vanilla sugar, then mix well for a few minutes until the sugar starts to dissolve. I don’t stop until everything is quite fluid and I don’t feel large sugar granules when I touch it.
2. Add the soft butter to the egg and sugar mixture. If the butter isn’t soft enough, I let it sit at room temperature for a bit. I continue to mix, then add the milk, mixing until I get a fairly liquid batter.
3. Sift the flour separately and mix it with the baking powder. I start to gradually incorporate it into the bowl, mixing continuously to avoid lumps. If I use the mixer, I set it to low speed so the flour doesn’t fly everywhere.
4. After incorporating all the flour, I add the orange essence. I put about a teaspoon, but you can add more or less depending on your preferences. I mix one more time to ensure everything is uniform.
5. Preheat the waffle maker. I don’t grease the plates with anything since there’s already enough butter in the batter, but everyone knows best how their machine behaves.
6. Pour a ladle of batter into each mold, without filling them to the top, as the batter rises a little while baking. I close the machine and let them cook until they turn golden. For me, it takes about 3-5 minutes for each batch, but it depends on the machine.
7. I take the waffles out onto a rack or plate to keep them slightly crispy. They can be served warm or at room temperature, plain or with jam or chocolate.
Why I make the recipe often
It’s a quick recipe with no complicated steps. The ingredients are always on hand, and I’ve never had waffles that didn’t turn out well. You can eat them both warm and cold, and they are suitable for breakfast or a snack. If there are leftovers, they can be eaten the next day.
Tips and variations
Tips
- The butter should be soft, not melted, to incorporate easily.
- Granulated sugar can be replaced with powdered sugar for a finer texture.
- If you want fluffier waffles, don’t beat the batter too much after adding the flour.
- It’s best not to let the batter sit too long after making it, as the baking powder starts to act immediately.
Substitutions
- Butter can be replaced with margarine, but the taste will be slightly different.
- Orange essence can be omitted or replaced with lemon zest if you prefer.
- Milk can be replaced with plant-based milk for lactose-free versions, but the texture will change slightly.
Variations
- You can add raisins, dried fruits, or chocolate chips directly into the batter for a richer version.
- For more flavorful waffles, try vanilla sugar with bourbon or another essence, to taste.
Serving ideas
- They are good with any kind of jam, honey, or chocolate spread.
- You can also serve them with fresh fruit and yogurt if you want something lighter.
- They are great for a snack to take to school or the office.
Frequently asked questions
1. Can I make the batter the night before?
The batter doesn’t keep well overnight because the baking powder starts to act immediately. It’s best to make and cook it on the spot.
2. What do I do if I don’t have orange essence?
You can skip it or use grated orange peel, or even vanilla essence if you prefer a simpler flavor.
3. Can the waffles be frozen?
Waffles can be frozen, but their texture will be softer after thawing. It’s best to consume them fresh.
4. How do I know when the waffles are done in the machine?
Open the machine after about 3-5 minutes. If the waffles are golden and no longer soft to the touch, they are done.
5. What can I do if the waffles stick to the machine?
Make sure the machine is hot enough. If they still stick, you can lightly grease the molds with a bit of butter, but generally, the batter has enough fat.
Nutritional values
Approximately, one waffle from this batter has about 260-280 kcal, with about 10 g of fat, 37 g of carbohydrates, and 5 g of protein. Values may vary depending on the size and thickness of the waffles, as well as the toppings used when serving.
Storage and reheating
If there are leftovers, I keep the waffles at room temperature, loosely covered with a towel, for up to 2 days. They can be quickly reheated in a toaster or oven for a few minutes, but they will be less crispy than on the first day. I do not recommend storing the raw batter in the fridge; I always make it fresh when I want waffles.
Quick Info
Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes (depending on the waffle maker and how many batches you make)
Servings: 8-10 large waffles (depends on the size of the waffle maker)
Difficulty: easy
Recipe type: waffles, simple breakfast or dessert
Ingredients
250 g soft butter
200 g sugar
5 eggs
3 packets of vanilla sugar
400 ml milk
500 g flour
1 packet of baking powder
orange essence (to taste)
Preparation method
1. In a large bowl, beat the eggs with a whisk or mixer just until they are combined. Add the sugar and vanilla sugar, then mix well for a few minutes until the sugar starts to dissolve. I don’t stop until everything is quite fluid and I don’t feel large sugar granules when I touch it.
2. Add the soft butter to the egg and sugar mixture. If the butter isn’t soft enough, I let it sit at room temperature for a bit. I continue to mix, then add the milk, mixing until I get a fairly liquid batter.
3. Sift the flour separately and mix it with the baking powder. I start to gradually incorporate it into the bowl, mixing continuously to avoid lumps. If I use the mixer, I set it to low speed so the flour doesn’t fly everywhere.
4. After incorporating all the flour, I add the orange essence. I put about a teaspoon, but you can add more or less depending on your preferences. I mix one more time to ensure everything is uniform.
5. Preheat the waffle maker. I don’t grease the plates with anything since there’s already enough butter in the batter, but everyone knows best how their machine behaves.
6. Pour a ladle of batter into each mold, without filling them to the top, as the batter rises a little while baking. I close the machine and let them cook until they turn golden. For me, it takes about 3-5 minutes for each batch, but it depends on the machine.
7. I take the waffles out onto a rack or plate to keep them slightly crispy. They can be served warm or at room temperature, plain or with jam or chocolate.
Why I make the recipe often
It’s a quick recipe with no complicated steps. The ingredients are always on hand, and I’ve never had waffles that didn’t turn out well. You can eat them both warm and cold, and they are suitable for breakfast or a snack. If there are leftovers, they can be eaten the next day.
Tips and variations
Tips
- The butter should be soft, not melted, to incorporate easily.
- Granulated sugar can be replaced with powdered sugar for a finer texture.
- If you want fluffier waffles, don’t beat the batter too much after adding the flour.
- It’s best not to let the batter sit too long after making it, as the baking powder starts to act immediately.
Substitutions
- Butter can be replaced with margarine, but the taste will be slightly different.
- Orange essence can be omitted or replaced with lemon zest if you prefer.
- Milk can be replaced with plant-based milk for lactose-free versions, but the texture will change slightly.
Variations
- You can add raisins, dried fruits, or chocolate chips directly into the batter for a richer version.
- For more flavorful waffles, try vanilla sugar with bourbon or another essence, to taste.
Serving ideas
- They are good with any kind of jam, honey, or chocolate spread.
- You can also serve them with fresh fruit and yogurt if you want something lighter.
- They are great for a snack to take to school or the office.
Frequently asked questions
1. Can I make the batter the night before?
The batter doesn’t keep well overnight because the baking powder starts to act immediately. It’s best to make and cook it on the spot.
2. What do I do if I don’t have orange essence?
You can skip it or use grated orange peel, or even vanilla essence if you prefer a simpler flavor.
3. Can the waffles be frozen?
Waffles can be frozen, but their texture will be softer after thawing. It’s best to consume them fresh.
4. How do I know when the waffles are done in the machine?
Open the machine after about 3-5 minutes. If the waffles are golden and no longer soft to the touch, they are done.
5. What can I do if the waffles stick to the machine?
Make sure the machine is hot enough. If they still stick, you can lightly grease the molds with a bit of butter, but generally, the batter has enough fat.
Nutritional values
Approximately, one waffle from this batter has about 260-280 kcal, with about 10 g of fat, 37 g of carbohydrates, and 5 g of protein. Values may vary depending on the size and thickness of the waffles, as well as the toppings used when serving.
Storage and reheating
If there are leftovers, I keep the waffles at room temperature, loosely covered with a towel, for up to 2 days. They can be quickly reheated in a toaster or oven for a few minutes, but they will be less crispy than on the first day. I do not recommend storing the raw batter in the fridge; I always make it fresh when I want waffles.