John Myers
Ingredients for 1 servings:
- 125 g flour
- 50 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 125 ml milk or water
- 2 tsp rum
- 2 eggs (size M)
- e.g. fat for frying
- Powdered sugar for dusting
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick to make and super tasty, you need a dipping mold for rosette waffles
Mix the flour, sugar, and salt with the milk. Add the eggs and mix the mixture well to form a light batter. Heat the fat (bubbles should appear on the wood when a wooden spoon handle is dipped in the fat). Dip the waffle tin into the hot fat, making sure the fat extends well over the top of the tin. Heat the tin, then remove from the fat and let it drain well so that no fat runs into the batter when dipping it into the batter. Slowly dip the tin into the batter, making sure the batter does not go over the top of the tin. The batter will stick to the tin in seconds. Now dip the tin into the fat; the waffle will release from the tin in the hot fat, and bake until golden brown. Then sprinkle the pastry with powdered sugar.
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