Basic waffle batter

Basic waffle batter

By
From
Encyclopedia of Food and Cookery
Makes
6-8

If serving with savoury foods, omit the sugar from this recipe. For tender waffles, mix the batter gently and quickly and do not beat.

Ingredients

Quantity Ingredient
260g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
3 eggs, separated
375ml milk
90g butter, melted

Method

  1. Sift flour, baking powder, salt and sugar into a large bowl. Beat egg yolks with milk and melted butter.
  2. Make a well in centre of flour mixture, pour in liquid and with just a few swift strokes combine liquid with flour. The batter will still have small lumps. Beat egg whites until stiff peaks form and fold quickly into batter until barely blended.
  3. Heat the waffle iron until the indicator shows it is ready to use. If using a non-electric iron, heat until a splash of water on its surface sizzles dry. Put the batter into a jug. Pour enough batter onto the bottom plate to cover about two-thirds of the surface. Close the lid and cook for 3–4 minutes.
  4. When the waffle is ready, the steam will have stopped coming from the side and the top will lift off easily. If it does not, leave for another minute to finish cooking. Serve hot.
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