Waffles are easy – same ingredients as pancakes, just different ratios so they’re crispy outside, soft and fluffy inside. You can make this waffle recipe right now, though if you make the batter the night before they’re even better!
Waffles
Course: Uncategorized4
servings2
hours30
minutes268
kcalWaffle batter:
Ingredients
2 1/4 cup flour , plain / all purpose
2 1/2 tbsp caster sugar / superfine sugar (sub granulated / ordinary sugar)
Pinch cooking / kosher salt
4 tsp baking powder
1 1/3 cup milk , full fat, slightly warmed (not piping hot)
1/2 tsp vanilla essence
150g / 11 tbsp unsalted butter , melted and slightly cooled (not piping hot)
- Topping options
Butter , softened (strongly recommended!)
Maple syrup (strongly recommended!), or honey
Icing sugar / powdered sugar , for dusting
Strawberries, other fruit , whipped cream, melted chocolate, jams, fruit compotes, creme fraiche, strawberry sauce, blueberry or other sauce, ice cream
Directions
- Whisk dry – Place the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to mix.
- Whisk in wet – Add milk, eggs and vanilla. Whisk to combine. Add melted butter then whisk until lump free. The batter should be pourable but thick – slightly thinner than pancakes.
- Recommended resting (Note 1) – Cover then refrigerate overnight, or for at least 2 hours. Softer insides, better flavour. Else, proceed immediately with cooking.
- Preheat a waffle maker (Note 2, inc setting options). A non stick one will not need oil, plus there is butter in the batter.
- Cooking – Use a ladle to pour batter in to just cover the iron. Don’t get greedy – it will leak out the sides! Cook until golden and crisp – my good waffle iron takes 3 1/2 minutes, my Kmart one takes 6 minutes.
- Serving – Transfer onto plates and serve as you go, with desired toppings. Or, put on a rack and keep warm in a preheated 70°C/150°F oven while you continue cooking!