Waffles with Ice Cream and Warm Fruit Compote

I made these delicious Waffles and served them with ice cream and a warm fruit compote.

Basic Waffles

2 cups all-purpose flour
3 Tbsps sugar
1 Tbsp baking powder
1 tsp salt
2 eggs
1/4 cup melted butter
2 cups milk, as needed

Preheat the Classic WafflePro. Set the Temperature Control dial at 3 or 4.

Place the flour, sugar, baking powder and salt in a small bowl. Stir with a wire whisk to evenly distribute the ingredients. Add the melted butter, eggs and about 1 1/2 cups of milk. Blend with a wire whisk until smooth and free from lumps. Batter should be thick but still pour slowly from a ladle or measuring cup. Add more milk as needed to obtain a thick but pourable consistency if the batter becomes too thin, stir in a teaspoon or two of additional flour.

Pour 1/3 cup of batter onto each preheated waffle form square. Close the lid, press it down lightly to level batter. Bake for 3 minutes.

Remove waffle and place on a wire rack for 30 seconds, then serve immediately. Waffles may be kept warm in a preheated 300F oven for 5 to 10 minutes but their consistency may change. Batter can be held overnight under refrigeration. If it thickens, add milk to restore to the desired consistency.



  1. Lovely waffles! A wonderful treat.



  2. You've sold me! Gorgeous photos! I don't want another appliance, but in my husband's country, there is a traditional recipe called Bakin Kolac (Grandma's Cookies) which are the heart shaped waffle iron shape - the iron used to be made by hand and set over the fire, and the recipe is a thin crispy very very subtly sweet waffle cookie. LOVE IT.

  3. Haven't had waffles for a long time. It's usually my husband's job on weekends to make waffles or pancakes (I know I'm lucky. :D). I shall request one for this weekend!

  4. They look delicious Helene! I make homemade waffles all the time and my kids love them! Homemade waffles are the bees knees in homemade breakfasts, and that waffle iron looks pretty amazing! Have a lovely weekend! Angie xo


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