This is the most basic and easiest batter ever. I learned it from my mother and ever since I was small, I always had in mind the exact measure and amount of the ingredients. And believe me, it is quiet an exploit as I have a very weak memory… This recipe is called a 4/4 as it requires a quarter of a kilogram of flour, a quarter of a kilogram of sugar, a quarter of a kilogram of butter and 4 eggs. Easy to remember, huh? 😉 Basically, this batter makes a beautiful cake but also excellent waffles when pressed in a waffle iron. They look and taste somewhat like Brussels waffles but a lot richer and more buttery.
Ingredients: (makes about 8-10 waffles)
- 250g sugar (1 pack of vanilla sugar)
- 250g gluten free or regular flour
- 250g butter
- 4 eggs
- Whisk the eggs and sugar until pale yellow. For lighter waffles you can separate egg yolks from whites, whisk the whites to stiff peaks then incorporate them to the batter at the end.
- Melt butter and add to the egg/sugar mixture whisking slowly
- Add flour until well incorporated
- Preheat your waffle iron for 10 minutes. Lightly grease it and pour in each part a ladle of batter. Keep the lid closed and cook for 3-4 minutes. Repeat until there isn’t any batter left.
- Serve with whipped cream, strawberries, chocolate sauce or apricot jam.