Rainbow waffles with vanilla clouds

Ingredients for 4 servings:

• 180 g butter (room temperature)
• 2 tbsp maple syrup or honey
• 125 g sugar
• 2 packets of vanilla sugar or vanilla sugar
• 3 eggs, size M (room temperature)
• 380 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 300 ml milk (room temperature)
• Food coloring, baking stable
• Oil for the waffle iron
• 200 g sour cream
• 1 tbsp maple syrup or honey
• 2 packets of vanilla sugar or vanilla sugar
• 300 g whipping cream (very cold, then it whips better)
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Rainbow waffles

We’ll start with a delicious waffle batter. Put the softened butter, maple syrup or honey, sugar, and vanilla sugar in a bowl and beat until the mixture looks really fluffy. Then add the eggs and beat them well into the mixture until everything is combined. Please make sure that the eggs don’t come straight from the refrigerator, because then the butter will solidify again and everything won’t combine as well. Therefore, take the eggs out of the refrigerator half an hour to an hour before mixing. In another bowl, mix the flour with the baking powder and salt and then sift this flour mixture into the butter and egg mixture, followed immediately by the milk. This ensures that the dry ingredients are evenly distributed in the batter and that no lumps form. Then transfer the batter to 5 bowls and color it with oven-safe food coloring. Just don’t use too much coloring, so the delicious flavor isn’t affected. When coloring, it’s important that you use more batter for red, orange, and yellow than for green and blue. You can see why clearly in the video. With your waffle iron, you have to be careful not to set the browning level too dark so that the colors still shine beautifully after baking. Depending on how well coated your waffle iron is, you should brush it with a little oil if in doubt to prevent sticking. Then it’s time to get started. Put a dollop of blue in the center and the other colors in circles around it. For the vanilla clouds (which are really delicious), mix the sour cream with the maple syrup or honey and the sugar. In another bowl, whip the cream, mix in the cream stabilizer and vanilla sugar mixture, and let it drizzle in while whipping. With the cream stabilizer, mixing it with the sugar is always important, because otherwise lumps quickly form. Then fold the cream into the sour cream and the cream is ready. With a little extra maple syrup and vanilla clouds, the rainbow waffles are ready to serve.