Waffles

Waffles

By
From
Breakfast: Morning, Noon & Night
Serves
8-12
Photographer
Danielle Wood

These irresistible toasted waffles are still so popular, you would never guess we have been eating them since the tenth century. Consumed across the globe, and particularly in Belgium where there are over a dozen varieties, they come topped with a plethora of flavours. I’ve only given a few of my favourites here.

Ingredients

Quantity Ingredient
4 eggs, separated
300ml whole milk
300ml buttermilk
450g self-raising flour
4 teaspoons baking powder
1/4 teaspoon salt
100g unsalted butter, melted and cooled, plus extra for frying

Method

  1. Put 2 of the egg yolks into a large mixing bowl and pour in the milk and buttermilk. Whisk to combine. Sift in the flour, baking powder and salt, and whisk again to combine. In a separate bowl, whisk the egg whites to form stiff peaks and then fold them into the mixture. Pour in the butter and gently fold through. Do not over-stir as you don’t want the waffles to become tough.
  2. Put a heavy-based griddle pan on a high heat and add 1 teaspoon of butter. As soon as this has melted, pour 2 cm of the waffle batter into the pan and spread it around the pan evenly. Lower the heat and cook for about 6 minutes or until lightly golden on the bottom. Using a palette knife, flip the waffle over and cook for a further 6 minutes on the other side. If you want to crisp it up further, cook it for a bit longer on each side. Tip the waffle out of the pan on to a large plate and repeat until you have used up all the batter.
  3. You can break up the waffles into smaller pieces to serve. Here is a selection of my favourite toppings:

    –Bacon and maple syrup

    –Belgian chocolate and banana

    –Sugared pecans

    –Salted caramel and whipped butter (To make whipped butter, let the butter come up to room temperature, then beat with an electric mixer until light and fluffy. Add 1 teaspoon of icing sugar for a little sweetness.)
Tags:
breakfast
brunch
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