Breakfast and brunch
Crispy Kefir Waffles with Berry Compote
These waffles have crisp brown edges, tender centers, and a warm berry compote that makes breakfast feel like a proper weekend meal.
Make it
Method
- Put the berries, 30 g sugar, and lemon juice in a small saucepan. Simmer for 8 to 12 minutes until glossy and spoonable.
- Heat the waffle iron. Mix flour, baking powder, baking soda, salt, and 25 g sugar in a large bowl.
- Whisk the kefir, egg, and melted butter. Fold into the dry ingredients just until no dry flour remains.
- Use the amount recommended for your waffle iron. Cook until the steam slows noticeably, then open carefully. The waffle should release, look golden and have no wet batter in the centre; keep cooking if needed.
- Move each waffle to a rack instead of stacking. Serve with the warm berry compote.
Let the steam escape
A rack keeps steam from softening the underside. Add the berry compote at the table, not while the waffles wait. If you prefer a frying pan, the pancake guide explains how to read the first batch.
Store it
Serve at once. Refrigerate leftovers within 2 hours and use within 3 days. Reheat waffles until hot and crisp. Keep compote chilled for up to 3 days.
Choose the berries
Fresh or frozen berries both go into the compote. Frozen berries may take longer to simmer; stop when the juice is syrupy enough to coat a spoon. Keep the stated butter for the waffle batter.
Keep the waffles crisp
Soft waffles were probably stacked or removed before the steam slowed. Put them on a rack and cook the next batch a little longer.