Sandra’s favourite recipe

Waffles with strawberry-rhubarb compote

The weekend is here and it's coffee time—the only thing missing is the cake. As an alternative, I like to bake waffles. It doesn't take long and I can customize the recipe according to what's at hand. A small tip from me: Adding plain yoghurt to the waffle batter makes the waffles fluffier.

Ingredients for the waffle batter:

• 150 g butter
• 40 g sugar
• 1 sachet of vanilla sugar
• 300 g plain yoghurt
• 4 free-range eggs
• 400 g flour
• approx. 250 ml milk
• approx. 1 teaspoon of baking powder
• 1 pinch of salt

Mix all the ingredients, leave the batter to rest for 10 minutes and then bake in a waffle iron.

A home-made rhubarb-strawberry compote goes particularly well with the waffles:

To prepare it, peel the rhubarb and simmer it with a little sugar and apple cider. When it is elderflower season in early summer, I also add elderflowers (wash them carefully and don't pick them by the roadside). Remove the elderflowers after cooking (we only want the aroma), add strawberries and mix everything. Leave to cool—that's it!

I vary my waffle batter depending on the season:

• In autumn, I replace the yoghurt and some of the milk with steamed pumpkin or quince. Then, of course, I serve them with apple sauce.
• At Christmas, I add a little cardamom to the waffle batter.

Just try out what you like and what you have at hand.

Sandra Töpel the responsible accountant and cashier at the University Sports Centre. You can read more about her hereExternal link.