Waffles with Whipped Cream and Strawberry Jam

Other, Recipes

I did not plan on baking waffles last week. Then my teenage son unexpectedly invited a friend to come over and stay into the evening. With teenagers you never know how hungry they will be, so I wanted to make sure I would have something at home that I could feed them before it was dinner time.

Initially I wanted to make muffins. Whenever I need a quick recipe which kids will definitely appreciate, I will make muffins. I was just looking for my favorite recipe in Annik Wecker´s “Göttliche Kuchen,” when the book suddenly fell open at the page with the recipe for waffles. Waffles would also be a good idea, I thought. They would be a welcome change to the muffins, which I make quite often.


I had some buttermilk left from the Buttermilk Cake with Chocolate. The buttermilk would expire soon, so I was happy to read that the recipe said I could substitute the milk with buttermilk. Waffles really were a good idea, I realized: They would make the teenagers happy, and I could use the rest of the buttermilk. Perfect.

The recipe says you can substitute a part of the flour with ground nuts or almonds, or with wholemeal flour. The milk you can substitute with buttermilk, as I said, but also with cream, yogurt, curd cheese, even with mashed bananas or apple sauce. The recipe thus allows a lot of experimenting and varying. The main point is that the batter needs to be semi-fluid and gooey, that is not too fluid, but also not too firm.

I used “normal” wheat flour and buttermilk. After I had added the 350 ml buttermilk I had left, the batter was quite firm. I added a good shot of milk (lactose-free), then the batter was right.

I served the waffles with whipped cream and home-made strawberry jam. Wow.


1 ½ sticks (180 g) butter, softened
1 cup (200 g) Zucker
1 tbsp. vanilla sugar
4 eggs, room temperature
4 cups (400 g) flour
2 tsp. baking powder
1 pinch of salt
1 ¼ – 1 ¾ cups (300 – 400 ml) milk or buttermilk, lactose-free
Icing sugar

Beat the butter with the kitchen machine or the mixer until fluffy. This will take several minutes.

Add the sugar and the vanilla sugar and keep beating. The sugar should dissolve.

Add the eggs. Beat each egg in for about one minute, until it has combined will with the butter-mixture.

In a mixing bowl, mix flour, baking powder, and salt.

Alternately add the flour mixture and the milk/buttermilk to the batter: about ⅓ of the flour, then half the milk/buttermilk, another ⅓ of the flour, rest of the milk/buttermilk, last third of the flour.

If the batter is too liquid, add some flour. If it is too firm, add some milk/buttermilk.

Heat the waffle iron.

Depending on the waffle iron you have, fill in the appropriate amount of batter and bake the waffles until golden brown. With my waffle iron, this takes about 3-5 minutes.

Put the waffles on a big plate and let them cool down. Sprinkle the cold waffles with icing sugar, if you want.


They can be eaten warm as well as cold. My kids like to have them as a snack at school.

Nach: Annik Wecker: Anniks göttliche Kuchen, Dorling Kindersley Verlag.


Buttermilk Cake with Chocolate

Cakes, Recipes

This cake might look plain, but tastes spectacular. Soft, buttery, chocolaty. I like it best with a cup of coffee.

IMG_9794-001 website

When preparing the batter, it is really important that the eggs, the butter and the buttermilk have room temperature. These ingredients should be taken out of the fridge at least 2 hours before you start baking.

Unfortunately, I often decide to bake on the spur of the moment. Then of course then the ingredients will not have room temperature, but fridge temperature. Since the batter for this cake will not work out if I make it with cold ingredients, I use the following tricks to warm the ingredients at least a little bit.

  • I put the eggs into a small bowl, put it into the sink and let hot tap water run over the eggs until they feel lukewarm.
  • I cut the butter into small bits and put them into a baking bowl. Then I place the bowl over a pot of boiling water for a short time (or over the pot with the boiling noodles). In winter I sometimes place the bowl on our wood-burning stove for some minutes.

It is not the same as working with ingredients which have room temperature, but it helps.

This time I took the ingredients out of the fridge in time, and the batter still curdled a little. It did not really matter, though. The cake was as delicious as always – and eaten the same day.

I like the buttermilk cake best with dark chocolate. I could imagine that it is also great with chopped nuts or fresh raspberries (mmh, sounds yummy).

Aug 13 Buttermilchkuchen mit Schokolade website

½ cup (120 g) butter
1½ cup (300 g) fine sugar
1 tbsp. vanilla sugar (no vanillin)
3 eggs
2 cups (200 g) flour
½ tsp. baking soda
½ tsp. salt
½ cup (120 ml) buttermilk, lactosefree
½-⅔ cup (80g – 100 g) dark chocolate, lactosefree, coarsely chopped (e.g. Lindt 70%, Merci 72%)

Preheat the oven to 350° F (175°C).

Grease a loaf cake pan (~12 x 4 inches; ~ 30cm x 11cm) with butter and slightly coat it with flour. Do not try to skip the coating, as I sometimes did when I thought greasing would be enough. I learned the hard way that it is a good idea to follow the instructions and make the effort of greasing and coating carefully.

Beat the butter, sugar and vanilla sugar until fluffy. With a kitchen machine, this takes at least 5 minutes, rather longer – especially if the ingredients do not have room temperature.

Add the eggs one after the other. Beat each egg into the mixture for at least one minute before you add the next egg.

Mix the flour, baking soda and salt in a small bowl.

Add one third of the flour mixture and half of the buttermilk to the egg-sugar mixture. Beat in well. Add the second third of the flour mixture and the rest of the buttermilk and beat in well. Add the last of the flour mixture and again beat until the ingredients have combined well. Do not beat for too long!

Fold in the chopped chocolate, using a wooden spoon.

Pour the batter into the loaf cake pan and spread it evenly.

Bake for 50-55 minutes until golden brown. My stove is a rather slow stove. It took about 55 minutes until the cake was done, i.e. when a toothpick inserted in the center came out clean.

Let the cake cool down in the pan for about 10 minutes, then turn it onto a platter.

If you want, you can sprinkle the cake with powdered sugar when it has completely cooled down.

IMG_9798-001 website

I prefer the version with less chocolate, ½ cup (80 g). In this version, the chocolate flavor will not dominate the cake and you will still be able to enjoy the delicate flavor of the sponge. Family and friends, apparently chocoholics, will go for the more chocolaty version ⅔ cup (100g) any time.

Recipe adapted from: Buttermilch Kuchen, Tarek Malouf (2013), Kuchenglück: Ostfildern, Jan Thorbecke Verlag.