The waffles are there;European version of the waffles of Belgium and France. They are basically wafers that are crunchy on the outside and soft on the inside, cooked on hot plates that give the characteristic embossed (grated) appearance. There are several versions around the world, but today we will see the one used in America and transported to us, however enriched by cocoa that give it an even tastier flavor. They can be eaten alone or even accompanied with spreads (usually Nutella), powdered sugar and fresh fruit. Also very good is the accompaniment with honey and fruit or maple syrup as in pancakes. I prefer the combination with powdered sugar, Nutella and fresh fruit which gives that extra touch of “freshness”.

Preparation

1

Separate the yolks from the whites into 2 different bowls.

2

Beat the egg whites until stiff, with the electric whisk at maximum speed.

3

Add the sugar to the egg yolks and whisk until a light and fluffy cream is obtained.

4

Then add the milk and the melted and warmed margarine to the egg yolks. Mix.

5

Finally add the flour,

6

cocoa

7

and yeast.

8

Add the beaten egg whites, stirring gently so as not to dismantle the mixture.

9

Heat an electric waffle iron, oil the plates with a little oil (with a napkin soaked in sunflower oil) and pour the mixture into the machine a little at a time. Close and cook for about 2-3 minutes, checking. Cook all waffles and serve to taste