Classic waffles from the USSR
8 servings
15 minutes
Classic Soviet waffles are a memory of childhood, warm family evenings, and fragrant baked goods that warm the soul. This recipe originated in the USSR era when waffle makers were true treasures and simple ingredients turned into wonderful treats. The waffles are thin, crispy, with a light creamy hint thanks to margarine and milk. They can be rolled into elegant tubes or filled with cream to create a magnificent dessert. Perfect with tea, coffee, or simply as a sweet snack. This recipe pays homage to traditions, simplicity, and the genuine taste of home comfort.
1
Melt the margarine in a container that will later be used to mix the other ingredients. It is advisable to choose a spacious container for easy mixing of the dough.
- Margarine: 200 g
2
Add eggs and sugar to the margarine and mix well.
- Chicken egg: 3 pieces
- Sugar: 1 glass
3
Add flour and milk, salt, baking soda, and vanillin. You can add slightly more than 1.5 cups of milk. It's important for the batter to be liquid enough to pour into the waffle maker. Mix well with a mixer.
- Wheat flour: 2 glasss
- Milk: 1.5 glass
- Salt: pinch
- Baking soda: pinch
- Vanillin: pinch
4
Preheat the waffle maker and bake the waffles until golden brown with hints of milk chocolate. (I always brush the heating surfaces with sunflower oil before the first waffle).
5
A fresh waffle can be rolled into a tube, cone, or simply made into a layered cake by spreading cream or honey between the layers. The waffle needs to be shaped immediately after baking; otherwise, it will harden and start to break. Be careful, it's hot!
