- Why did it stick to the iron?
- You likely opened it too soon. The batter structure needs to set before releasing from the metal. Wait until steaming subsides!
Mixed berry waffles
The secret of waffles is the grid structure, maximising crispy surface area while the inside stays soft. Fruits mixed into the batter explode like little 'flavour bombs' during baking, while sugar caramelises to give that distinctive golden brown colour.
Ingredients
200
g
Plain flour
50
g
Granulated sugar
10
g
Baking powder
1
pinch
Salt
2
pcs
Eggs (room temperature)
250
ml
Milk
50
g
Melted butter (lukewarm)
5
ml
Vanilla extract
200
g
Mixed berries (strawberry, raspberry, blueberry)
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Equipment Needed
- Waffle iron
- Whisk
- Mixing bowls
Allergen Information
Gluten
Milk
Egg
Instructions
1
✓
Mix dry ingredients (flour, sugar, baking powder, salt) in a bowl.
Tip: Even distribution of baking powder is critical for the waffle to rise uniformly everywhere.
2
✓
In another bowl, whisk eggs with milk, vanilla, and lukewarm melted butter.
Tip: If butter is too hot, it can scramble the eggs. Keep it lukewarm!
3
✓
Pour liquid into dry and mix just until flour disappears. Do not overmix!
Tip: Overmixing activates gluten, making the waffle rubbery and hard instead of crumbly.
4
✓
Gently fold in the fruits so they don't break.
Tip: If using frozen fruit, don't defrost completely, or it will discolour the batter.
5
✓
Bake in hot, oiled waffle iron until golden brown (approx. 3-4 minutes). After baking, place on a rack to cool.
Tip: Cooling on a rack is important so escaping steam doesn't condense on the waffle bottom, keeping it crisp.
Recipe FAQ
Ingredients
- 200 g Plain flour
- 50 g Granulated sugar
- 10 g Baking powder
- 1 pinch Salt
- 2 pcs Eggs (room temperature)
- 250 ml Milk
- 50 g Melted butter (lukewarm)
- 5 ml Vanilla extract
- 200 g Mixed berries (strawberry, raspberry, blueberry)