Bergisch Waffles (Bergische Waffeln)
Bergische Waffeln Say it: BAIR-gish-uh VAH-feln
Bergische Waffeln are thin, golden waffles from the Bergisches Land region of western Germany. They are a beloved part of the area's coffee-table tradition, especially on weekend afternoons, and are often served as dessert with warm cherries and a spoonful of whipped cream. The batter is enriched with butter, cream and eggs, giving the waffles a tender center and crisp edges. They taste buttery and lightly sweet, a perfect base for the tart-sweet cherry topping.
Bergisch Waffles (Bergische Waffeln)
Bergische Waffeln
Pronounced BAIR-gish-uh VAH-feln
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the waffles
For the hot cherries
For serving
Method
For the cherry compote, whisk the cornstarch with 2 tablespoons of the measured water in a small bowl until smooth. In a saucepan, combine the cherries, sugar, lemon juice, cinnamon and the remaining 1/2 cup (120 ml) water. Bring to a simmer over medium heat and cook for 5 minutes, until the cherries soften and release their juices.
Stir the cornstarch slurry into the hot cherries and cook for 1–2 minutes, stirring, until the juices are glossy and thick enough to coat the back of a spoon. Keep warm over very low heat, adding a splash of water if it becomes too thick.
In a large bowl, whisk the flour, baking powder, sugar and salt. In a second bowl, whisk the egg yolks with the milk, cream, melted butter, vanilla and lemon zest until evenly combined.
Pour the wet mixture into the dry ingredients and stir just until smooth; a few small lumps are fine. Let the batter rest for 10 minutes while the waffle iron heats.
Beat the egg whites to soft peaks, then fold them into the batter in two additions, keeping as much air as possible. The batter should be thick but pourable.
Heat a waffle iron and brush it lightly with butter. Add about 1/2 cup (120 ml) batter per waffle, close and bake for 3–5 minutes, until deep golden and crisp at the edges. Keep finished waffles warm in a low oven.
Whip the cold cream with the sugar to soft peaks. Serve the warm waffles with the hot cherries and a generous spoonful of whipped cream.
Regional variants
Some families serve the waffles with cinnamon sugar or apple compote instead of cherries; jarred or frozen cherries work well outside cherry season.
Cook's notes
- For crisp waffles, keep the batter fairly thick and bake each one a little longer than you think; a low oven keeps them warm without softening.
- If using jarred cherries in syrup, drain them and reduce the sugar to 2 tablespoons.
- Do not overmix after folding in the egg whites, or the waffles will be dense rather than tender.
Serve with
Hot cherry compote and whipped cream; coffee or tea.
Make ahead and storage
The cherry compote can be made up to 3 days ahead and reheated gently; waffles are best fresh but can be kept warm in a low oven for up to 20 minutes.
