International Waffle Day: Bake along with us with our cast iron waffle irons!

March 25th is International Waffle Day – and for us, it's not just about the classic thick waffles.
No, we're taking advantage of this day to get out both the waffle iron and the syrup waffle iron.
Because whether you go for a light Brussels waffle or a crispy, warm stroopwafel with soft caramel in between: baking with cast iron makes all the difference.

With The Windmill Cast Iron waffle irons, we can do anything. They're sturdy, easy to use, and deliver perfect results – every time.
In this blog post, we share our favorite recipes for thick and thin waffles, helpful baking tips, and why cast iron is our secret weapon in the kitchen.

So heat up the iron, get out the dough and celebrate Waffle Day with us – the smell alone is worth it.

Ingredients:
800g Waffle Mix 

For the caramel apples :
4 apples
100g sugar
50g butter
200ml cream
2 teaspoons Sweet cinnamon dessert mix

Preparation method

1. Peel the apple and cut it into small pieces. Prepare the waffle mix according to the package directions.

2. For the caramel apples, place in a Dutch Oven Add a small amount of water and then add the sugar. The water ensures that the sugar melts evenly and doesn't burn.

3. Bring the mixture to a boil and thicken. The water will evaporate and the sugar will become syrupy. When it begins to turn caramel brown, add the butter. Stir constantly.

4. Then add the cream and spices. Be careful: the sugar mixture is hot, and if you add cold cream, it will fizz and splatter. Keep this in mind.

5. Add the apple slices and simmer until the apple is warm and soft. Now we're going to make the waffles. Make sure you have a heat source. We often use our Camp Stove and heat it up with coals or briquettes. You can also use it on the barbecue.

6. Your waffle iron works best when it is properly seasoned. If you have a new one, grease the iron with our seasoning before baking. Conditioner . It's best not to use butter because it burns.
Pour the batter into a waffle iron and bake for 4 to 5 minutes per side. Keep in mind that the waffle batter will expand, so don't overfill the waffle iron.

Stroopwafels! They're best enjoyed warm off the iron.

For the dough:

30g milk, lukewarm
10g dried yeast
300g flour
150g butter at room temperature
90g white caster sugar
1 egg
1/4 tsp salt

For the syrup

150g kitchen syrup
75g light brown caster sugar
60g butter
1/2 tsp cinnamon powder

Preparation method

1. Sift the flour into a bowl and mix in the sugar, yeast, milk, butter, egg, and salt. Knead into a ball. Cover with a clean tea towel and let it rest for at least an hour.

2. Meanwhile, make the syrup by bringing all the ingredients to a boil in a saucepan. Stir well until all the sugar has dissolved, then remove the pan from the heat.

3. Form the dough into balls of about 50 grams.

4. Preheat your stroopwafel iron to medium temperature and place a ball of dough in it. The temperature should be between 160°C and 190°C.

5. Bake until golden brown on both sides. Remove the waffle from the iron and cut it in half with a sharp knife. Spread the warm syrup in between with a spoon, and your stroopwafel is ready to be enjoyed.

Celebrate International Waffle Day with us!
Have you started baking with cast iron? Share your creations on social media – whether you're going for thick Brussels waffles, stroopwafels, or a delicious apple and cinnamon moment.

Use the hashtag #thewindmillcastiron , tag us in your post and show us what you can whip up with your waffle iron!
Follow us on Instagram and Facebook for more recipes, baking tips and inspiration.

Let the smell of fresh waffles take over your feed!