Waffles: my mother’s recipe

Waffles were always a tradition back home. In the winter, we used to make them at least once a month, on Saturday nights. Everyone would get a first waffle with butter and Coulommiers cheese; then nutella / whipped cream, nutella / banana / whipped cream, jam / whipped cream, jam / Coulommiers, butter / powdered sugar, chestnut spread, … I know, I know: not exactly what you’d call a healthy dinner, but so damn good.

In a way, that family ritual was as important as the galettes (buckwheat pancakes) my grandmother makes for the whole family for lunch on Saturdays. But that’s a topic for another post.

Naturally when I moved to Hungary, I did my best to convince Adri we needed to buy a waffle iron. ☺️ Fast forward a few years, we now have our own waffle ritual: every other weekend, my little helper and I make waffles (or pancakes) for breakfast.

Over the past few years, I’ve tried many different recipes, from different sites and books. I could never find the perfect one though: waffles were always too hard, too soft, tasted like cardboard, had way too much sugar, … Last weekend my daughter was rumbling through one of our cookbooks, and a small piece of paper fell off the book. Turns out I had copied my mother’s recipe once, and forgot about it. We of course had to try it right away, and it turned out perfect! Here it is below.

Waffles comme à la maison

  • Servings: About 30 waffles
  • Difficulty: easy
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Waffles like I used to eat them as a kid. Crispy on the outside, light and fluffy on the inside. And you'll have enough for left-overs!

  • I replaced half of the milk with water, so the waffles are crispier. They also stay soft and taste better the day after. I used water, but you could use apple cider or beer as well. It gives a nice little taste.
  • I used vanilla powder to give some extra taste, but you can use rum instead. If you used cider or beer in place of the water, you can skip that.
  • This is important: separate your egg whites, add a pinch of salt, whip them until stiff, and add them to your batter at the very end. Your waffles will feel lighter, fluffier on the inside, and will look bigger.
  • Your waffle iron must be super hot so your waffles are crispy on the outside, and soft on the inside.
  • The batter might seem a bit thin; if your waffle iron is hot that won’t be problem. Just be gentle when you close the lid.
  • One last little trick: make more waffles that you need. You’ll have left-overs for the next morning. Don’t over-cook the last few batches you make. The next morning, drop them in the toaster for a couple of minutes; they’ll have the perfect colour and they’ll be warm. You can wrap the waffles in a cloth so they don’t get too dry until the next day.


  • 500 g flour (can’t tell you how many cups / ounces that is, sorry).
  • 50 g sugar.
  • 3 eggs, separated.
  • 100 g melted butter.
  • A pinch of salt.
  • A pinch of vanilla powder.
  • 2 tablespoons baking powder.
  • 500 ml water.
  • 500 ml milk.


  1. Melt your butter.
  2. In a large bowl, mix together flour, salt, baking powder, vanilla.
  3. In a separate bowl, beat the egg yolks.
  4. Add in the sugar, and the melted butter.
  5. Slowly add the flour mixture.
  6. Once it starts getting really thick, slowly add in the water as you continue to add the flour mixture.
  7. Add the milk.
  8. Whip the egg whites until stiff, and gently incorporate them into the batter. It’s alright if they’re not all perfectly mixed.

Heat your waffle iron. While it heats, add a layer of oil. Make sure there is oil everywhere; you can use a brush or a tissue to spread the oil everywhere.

Cook according to your waffle maker’s manual; my waffles need 6 to 7 minutes to be a bit golden and crisp.

If you’d like, you can add powdered sugar on top before to serve them.

Enjoy while hot! ☺️

If you need a few ideas, try this:

  • Salted butter and chocolate powder; the butter melts and the powder mixes with the melted butter… You can’t beat that.
  • Salted butter and powdered sugar.
  • Salted butter, crystal sugar, and a bit of cinnamon.
  • Jam.
  • Nutella.
  • Nutella / banana.
  • Salter butter and cheese.
  • Red berries jam and cheese. Not just any cheese though; go for something with a strong taste, or the cheese taste will be covered by the jam. It has to be a perfect mix. I’d recommend camembert, or Comté.


Note: my recipe got featured on a Hungarian cooking site! ?

5 replies on “Waffles: my mother’s recipe”

500g flour = 4 cups
50g sugar = 3 1/3 Tbsp
100g butter = about 7 Tbsp
500 ml = 16.9 ozs.

and I’ll be trying this too!