Sweet waffles with hazelnut spread

Ingredients

• 250 g (2 cups)plain flour
• 50 g (4 tablespoons)sugar
• 8 g (2 teaspoons)baking powder
• 3 g (½ teaspoon)sea salt
• 315 ml (1⅓ cups)milk
• 2eggs
• 85 g (6 tablespoons)melted butter
• 5 ml (1 teaspoon)vanilla essence
• To tastechocolate-hazelnut spread
• To tastestrawberries

Instructions

1. 1

   Heat the waffle maker

   Heat the waffle maker and lightly grease it.

2. 2

   Mix the batter

   In a bowl, combine the flour, sugar, baking powder and salt. Make a well in the centre. Mix the milk with the eggs, melted butter and vanilla essence, then pour it into the well. Stir until the batter is smooth and evenly combined.

3. 3

   Cook the waffles

   Pour a little batter into the waffle maker, close it and cook until the waffles are golden and crisp, about 2–3 minutes depending on the machine.

4. 4

   Add the toppings

   Serve straight away with chocolate-hazelnut spread and strawberries.

What are sweet waffles?

Waffles are batter-based cakes cooked in a patterned iron, a style of cooking with roots in Europe that became a familiar breakfast food in the United States. This version uses sugar and vanilla for a gently sweet base.

The quick-cooking batter is paired with chocolate-hazelnut spread and fresh strawberries. The creamy topping and fruit contrast with the waffles’ crisp edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 9g protein, 59g carbs, 20g fat.

The flour and sugar provide most of the carbohydrates, while butter and chocolate-hazelnut spread contribute much of the fat. Eggs and milk add some protein, though the exact nutrition depends on how much spread and fruit you use. Balance the plate with extra strawberries or a serving of plain yoghurt.

Building a smooth batter

Dry ingredients: combine the flour, sugar, baking powder and salt first so the raising agent is distributed through the mixture.

Wet ingredients: blend the milk, eggs, melted butter and vanilla before adding them to the well in the dry mixture. Stir just until smooth and evenly combined.

Getting the texture right

Preheated iron: start cooking only once the waffle maker is hot and lightly greased; this helps the batter cook evenly and release more easily.

Doneness: allow 2–3 minutes, depending on your machine, and look for a golden surface and crisp edges. The exact timing can vary between waffle makers.

Working in batches

Batter portions: use a little batter for each waffle, following the capacity of your machine so it does not spill over when closed.

Serving timing: serve each batch as soon as it is cooked for the crispest texture, with the spread and strawberries ready to add.

Choosing the toppings

Chocolate-hazelnut spread: spoon it onto the waffles while they are warm so it softens slightly.

Strawberries: add them just before serving for a fresh, fruity contrast. Slice them if you want them to spread more easily over each waffle.

What to serve alongside

These waffles work well as a breakfast or a sweet snack on their own with their suggested toppings. For a more substantial breakfast, serve with plain yoghurt and extra fresh fruit.

Recipe notes & tips

• Measure the batter in portions that suit your waffle maker to avoid overflow.
• Grease the waffle maker lightly before cooking.
• Use the 2–3 minute cooking time as a guide and check for a golden, crisp surface.
• Have the strawberries ready so you can serve the waffles as soon as they are cooked.
• If cooking several batches, add the toppings just before serving so the waffles stay crisp.

Variations

• Cinnamon: add a little ground cinnamon to the dry ingredients for a warm spice note.
• Banana: serve with sliced banana alongside the strawberries.
• Yoghurt: add a spoonful of plain yoghurt for a tangy contrast to the spread.
• Berry mix: replace or combine the strawberries with other fresh berries.
• Citrus: add a little finely grated orange zest to the batter for a fragrant variation.

Common mistakes to avoid

• Starting with a cold waffle maker: preheat it first so the waffles cook and brown evenly.
• Overfilling the iron: use a smaller amount of batter to prevent it squeezing out when you close the lid.
• Opening too early: give the waffles 2–3 minutes, then check for a golden surface and crisp edges.
• Adding toppings too soon: top the waffles just before serving to help preserve their crispness.
• Cooking by the clock alone: waffle makers vary, so use the colour and texture as your final cues.

How to store

Store cooled, untopped waffles in an airtight container in the fridge for up to 2 days. Reheat in a toaster or waffle maker until warm and crisp, then add the spread and strawberries.

Frequently asked questions