Aren’t those just the prettiest waffles?! They’re so delicate and beautiful looking.. And delicious! ;)
My mom and grandma discovered the rosette waffle iron hidden somewhere in the back corner of my grandma’s kitchen last year. She inherited it from her mom; my great-grandma.
They made these waffles for my hubby’s birthday (which was back in November), but I’m just now getting around to posting it. I hope you like them as much as I did. Yum!
{rosette waffles}
By Published: March 19, 2013
- Yield: 50–55 waffles
Aren’t those just the prettiest waffles?! They’re so delicate and beautiful looking.. And delicious! ;) My mom and grandma …
Ingredients
- 1 1/2 cups milk {375ml}
- 2 cups flour {250g}
- 1–3 eggs
- 1 pinch salt
- canola oil
- powdered sugar
Instructions
- Make the batter by mixing all the ingredients.
- Heat up the oil in a heavy saucepan.
- Heat rosette iron by submerging in hot oil and let the excess oil drip off.
- Dip immediately into the batter, just so that the top edge is even with the surface of the batter. Leave the iron in the batter for 4–5 seconds.
- Submerge the iron in the hot oil. It will take about 30 seconds to cook.
- Take the rosette out of the oil and let the excess oil drip back into the pot.
- Place the rosettes onto a paper towel. Use a fork to remove the waffle from the iron.
- Sprinkle with powdered sugar before serving.
Notes
none
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