Waffeln are served at kaffe und kuchen (coffee and cake), the equivalent of afternoon tea in a country where they have no concept of black tea, and will offer herbal tea if you want an alternative to the strong bitter filter coffee they drink.
I celebrated my birthday this year in Germany, and was the guest of honour at kaffe und kuchen with the family. The photos are from then.
250g margarine or softened butter
1 tspn vanilla essence
pinch of salt
500g plain flour
1/2 tspn baking powder
250 ml milk
250 ml soda or plain mineral water
Cream butter or margarine and sugar until pale; add vanilla, salt and eggs and mix well. Sift the flour with the baking powder. Gradually add the flour, alternating with the liquid ingredients, until the batter is smooth and completely mixed (but avoid over-beating).
Cook in waffle iron according to manufacturer's directions, and serve with warm cherry sauce and whipped cream.
This recipe makes a whopping great pile of waffles:
Warm Cherry Sauce
440g tin of cherries in syrup
1/2 tspn vanilla essence
1 Tbspn cornflour
Place the cherries, including syrup, and vanilla in a small saucepan. Bring to the boil over a medium heat before reducing heat to a simmer. Mix cornflour to a thin paste with water; add to simmering cherries and simmer until sauce thickens. (You may wish to add more cornflour for a thicker sauce) .
Waffeln can be packaged up and frozen; defrosted and gentley warmed they are just as good as when freshly cooked.
Now, I know lots of you have had waffles in one form or another before - what's your favourite topping? Or addition to the batter?