American Waffles
5 servings
30 minutes
Thick waffles made from fluffy dough gained popularity in America after the World's Fair in New York in 1964, where they were brought by Belgian confectioners. And they became so local that they even dedicated a national holiday to them: Afel Day is celebrated in the USA on August 24. In appearance and consistency of dough, American waffles are practically no different from Belgian ones - they are the same rich puffy things with large square cells. But where the Belgians use butter, the Americans put margarine and always add baking powder. In fact, these are the same pancakes, stuck in a waffle iron. Different additives are often introduced into American waffles: banana and caramel in sweet ones, potatoes and fried bacon in salty ones. Unsweetened waffles often act as sandwich bread or as a side dish for meat dishes. dishes.
1
Grease the waffle maker with vegetable oil. Preheat the waffle maker.
2
Beat softened margarine with sugar until fluffy. Without stopping, add eggs, sour cream, salt, baking powder, vanillin, essence, and flour. The dough should have a consistency similar to thick sour cream.
- Margarine: 100 g
- Sugar: 100 g
- Chicken egg: 2 pieces
- Sour cream: 100 g
- Salt: to taste
- Baking powder: 2 g
- Vanillin: to taste
- Almond essence: 2 ml
- Wheat flour: 200 g
3
Bake until golden brown.