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    White Forest Waffles

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    White Forest Waffles

    A waffle's landscape is ingeniously contoured: the grid of pockets begs to be flooded with syrup or cream. The secret of a great waffle is to use enough butter to give that all-important crunch and to guard against pesky sticking. Whisked egg whites add an airy lightness. You will need a waffle iron – there's no getting away from it – but they aren't expensive. Go wild with heart-shaped irons or stick to conventional rectangles. Whichever shape you choose, non-stick electric versions are the easiest to use and clean. Failing that, use the batter to make giant Scotch pancakes in a frying pan. Cooked waffles freeze and reheat very well, just toast them back to crispiness and you're away.

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes each
    • Total time: 20 minutes (5 minutes per waffle) 20 minutes

    Makes: 10


    • 200g white chocolate, broken into pieces
    • 150ml whipping cream
    • 300g cherry compote (such as Bonne Maman)
    • 500ml vanilla ice cream (optional)
    • Waffles
    • 2 medium eggs, separated
    • 350ml whole milk
    • 325g plain flour
    • 1 tbsp baking powder
    • 2 tbsp caster sugar
    • 75g unsalted butter, melted, plus extra for greasing


    1. Preheat your waffle iron and set the oven to 140°C, gas mark 1 to keep the waffles warm. Beat the egg yolks together and add the milk. Sift the dry ingredients together into a large bowl with a pinch of salt. Make a well in the centre and gradually whisk in the milk, working from the inside of the well out to prevent lumps forming. Whisk in the butter. In a separate bowl, whisk the egg whites to stiff peaks and fold into the mixture using a large metal spoon.
    2. Spread about 2 tbsp of batter onto the lightly greased or non-stick waffle iron, leaving a ½cm gap at the edges to allow for any spreading. Close and cook for about 5 minutes, until the waffles are golden and lift away from the grid pattern easily. Keep warm in the oven while you make the rest.
    3. Put the chocolate into a bowl. Heat the cream until it just boils and pour onto the chocolate, stirring until smooth. Gently warm the cherry compote. Serve the waffles with the cherry compote and white chocolate sauce spooned over, along with a scoop of vanilla ice cream if you wish.

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