Viennese Waffles with Lingonberries and Corn Flour
by Editorial Staff
Delicate crispy waffles will always come to the right place and at the right time. And the addition in the form of lingonberry will pleasantly invigorate with its sourness. In general, I recommend giving it a try!
Cook: 30 mins
Serving: 10-12
Ingredients
- Butter – 100 grams
- Sugar – 1/2 Cup (250 ml glass)
- Honey – 2 Art. spoons
- Egg – 2 Pieces
- Wheat flour / grade – 1 Glass
- Corn flour – 1 Glass
- Milk – 100 Milliliters
- Baking powder – 1 teaspoon
- Salt – 1 Pinch
- Lingonberry – 1/2 Cup
Directions
- Beat butter with a mixer with sugar and honey until white. Add eggs one at a time, beating after each.
- Pour in the flour mixture sifted with baking powder and salt. Pour in milk, mix with a mixer at low speed.
- Pour in the lingonberries (if you have a frost, do not defrost), easily mix the dough with a spatula.
- Heat the waffle iron and bake the waffles, spreading out the dough in 1-2 tablespoons.
- Put the finished waffles on the wire rack so that they do not get wet and remain crispy.
- Serve with a scoop of ice cream, cream or whipped cream.
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