Waffles with hazelnut
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Soft and delicate wafers with crispy hazelnut pieces is the perfect complement to a Cup of tea or coffee. And the toppings to these Wevelgem can apply a variety of tastes! One For You, Cooks!
Ingredients for Waffles with hazelnut
- Hazelnuts - 100 g
- Flour - 360 g
- Leavening agent - 1 tbsp
- Soda - 1/2 tsp.
- Buttermilk - 700 g
- Vegetable oil - 115 g
- Chicken egg - 4 PCs
- Sugar - 100 g
- Vanilla sugar - 1 tbsp
- Sour cream
- Powdered sugar
Step by step instruction of cooking Waffles with hazelnut
For the dough: hazelnut fry on a dry pan for several minutes, until a nutty aroma. Roasted hazelnuts grind in a blender to desired consistency. I ground so that would have left the hazelnut pieces.
In a large bowl mix the chopped hazelnuts, flour, salt, baking powder, baking soda.
Separately whisk, mix the eggs, buttermilk, sugar, vanilla sugar, vegetable oil. Mix liquid and dry mixtures. Get lumpy batter. The dough cover and leave for 20-30 minutes.
Again with a whisk mix up the dough, lumps are dispersed and the dough becomes homogeneous, the consistency is a little thicker pancake.
Warm up the waffle iron. Bake waffles until done, focusing on the features of the waffle iron.
The finished waffles, allow to cool a little on wire rack.
For filing, I whipped the cream with the icing sugar, frozen berries gave a little to thaw at room t. You can serve waffles with whipped cream or with ice cream and maple syrup.