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

March 25 is International Waffle Day – and for us, it’s not just about classic thick waffles.
No, we take this day to bring out both the waffle iron and the stroopwafel iron.
Whether you prefer a fluffy Brussels waffle or a crispy, warm stroopwafel with soft caramel inside: baking with cast iron makes all the difference.

The waffle irons from The Windmill Cast Iron are versatile. They’re durable, easy to use, and deliver perfect results – every time.
In this blog, we share our favorite recipes for thick and thin waffles, handy baking tips, and why cast iron is our secret weapon in the kitchen.

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

Recipe: Waffles with Caramel Apples

Ingredients:
800g Waffle mix (for example this one)

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

Preparation:

1. Peel and slice the apples. Prepare the waffle mix as directed on the package.

2. In a small amount of water in a Dutch Oven, add the sugar. The water helps melt the sugar evenly.

3. Let it boil and thicken. When the sugar turns caramel brown, add the butter and stir.

4. Carefully add the cream and spice mix – the sugar is hot and will bubble intensely when the cream is added.

5. Add the apples and simmer until soft and warm. Now, let’s make the waffles! Use a heat source – we often use our Camp Stove, or a BBQ.

6. Your waffle iron works best when seasoned. If it’s new, coat it with our conditioner before use. Don’t use butter – it burns. Pour the batter and bake 4–5 minutes per side. Don’t overfill!

Recipe: Stroopwafels & Syrup

Stroopwafels! Best enjoyed warm from the iron.

For the dough:
30g lukewarm milk
10g dried yeast
300g flour
150g room-temperature butter
90g white caster sugar
1 egg
1/4 tsp salt

For the syrup:
150g treacle or syrup
75g light brown sugar
60g butter
1/2 tsp cinnamon

Preparation:

1. Sift the flour and mix all dough ingredients into a ball. Cover and rest for 1 hour.

2. Make the syrup by boiling all syrup ingredients and stirring until the sugar dissolves.

3. Roll the dough into balls of about 50g.

4. Heat the stroopwafel iron to medium heat (160–190°C) and press in a dough ball.

5. Bake until golden brown. Slice in half and spread syrup in between. Ready to enjoy!

Celebrate Waffle Day with us!
Did you enjoy baking with cast iron? Share your waffle creations on social media – whether it’s fluffy Brussels waffles, gooey caramel apples or crispy stroopwafels.

Use the hashtag #thewindmillcastiron, tag us and show us what your waffle iron can do!
Follow us on www.instagram.com/thewindmillcastiron