Waffles with Berry Syrup

Ingredients

7 g dry yeast

250 ml milk

350 g flour

2 eggs

100 g vegetable oil

35 g sugar

a pinch of salt

For the berry syrup:

50 g berries

65 g sugar

To prepare, first pour warm milk over the yeast (not hot, to prevent the yeast from dying and becoming inactive). Add some of the sugar and flour, mixing thoroughly, but gently, to ensure the yeast dissolves completely. Let it ferment for half an hour.

Whisk the yolks with the remaining sugar. Beat the whites until stiff. Sift the flour, add the yeast and all its ingredients, vegetable oil, salt, and yolks, and mix well. Carefully fold in the egg white foam.

Let the batter rest for a bit before baking. The batter is thick and sticky and won't spread easily in the waffle iron, so add 3 tablespoons of batter and close the waffle iron. The batter will spread out on its own.

If the berries are frozen, let them defrost for a while. Place the berries in a saucepan, add sugar, bring to a gentle simmer, stirring occasionally for about 10 minutes. Watch the berries carefully; they should release juice and the sugar should completely dissolve.

Cool and pour over the waffles.

Enjoy!