Everyone needs a bit of waffle now and then….so here’s to waffling on…and on………and on……………
I have a stove top waffle iron, which is good but I would still favour the old electric waffle irons purely for the fact it’s easier to get the timing right and the edges are less susceptible to burning. Anyway, they are still just as tasty and the only annoyance is having to eat at separate times – as with crepes. You could keep them warm in the oven but easier said than done when there is a waffle ready to go!
Ben likes to have his with a scoop of ice-cream and some fresh blueberries but as with lemon and sugar on crepes, I would not defer from butter, maple syrup and sometimes smoky bacon. Why mess with perfection?
Here’s my recipe, the only thing to consider is keeping the mixture as light as possible and when mixing, try not to knock out the air bubbles – I use a large metal spoon to fold in my egg whites. Get the cutlery etc ready as you want to be prepared when the first waffle is ready to hit the table….time is of the essence as you don’t want a cold waffle on your hands if you can help it!
Ingredients to make 3-4 waffles (you may want to double, bearing in mind the size of your waffle iron – mine is slightly smaller than usual)
- 158ml measure of plain flour
- 2 tsp baking powder
- Pinch of salt
- 1 tsp caster sugar
- 1 egg, separated
- 60ml melted butter
- 207ml milk
Sift flour into a large bowl and mix in the baking powder, salt and sugar.
Melt the butter and stir into the milk, leave to one side..
Separate egg and add the yolk to the dry mix.
Use a whisk and slowly add the milk and butter to the dry ingredients until fully combined.
Whisk the egg white until stiff peaks form and carefully fold into the batter, keeping as many air bubbles in as possible.
Brush your waffle iron with melted butter and when hot enough add enough batter to fill the iron, close and cook according to your own device. Mine take about 2 minutes on each side over a high heat.
Serve as you like!