Waffles are great for Sunday mornings, brunch or even dessert. It is very versatile and the flavor options are endless - from savory with the addition of some herbs or cheese to the classic sweet waffles with the addition of maple syrup, vanilla bean or even berries. The best way to mix the batter is to add liquid slowly to the dry mixture to avoid lumps, and letting it rest for about an hour before cooking for better results. This recipe was cooked in the Tefal Optigrill+ with Belgian Waffle accessory plates. Waffles are best served hot out of the waffle maker, deliciously hot and fluffy on the inside and crunchy on the outside. Best served with lots of maple syrup and a scoop of vanilla ice cream. In case you have leftover waffles (very unlikely!), you can also freeze it and simply reheat for food emergencies.
Chef: Justine Schofield
Time: 25 minutes (+1 hour resting)
300g plain flour
10g baking powder
5g bi-carb soda
75g caster sugar
pinch of salt
100g butter, melted
250ml milk (plus extra milk if necessary)
Maple syrup, to serve
Ice-cream, to serve
Mix the flour, baking powder, bicarb soda, sugar and a pinch of salt in a bowl.
In a separate bowl or jug, whisk together the milk and buttermilk then add the melted butter and eggs.
Add the wet ingredients gradually into the dry ingredients whisking together to make a smooth batter. Add a little extra milk if the batter is too thick. It should the consistency of pancake batter.
Leave the batter to rest for an hour.
Set up a waffle grill so that it is level and pre heated. Once it has heated (normally a light will indicate that it’s hot), pour in a ladleful of the batter. Cook for 3 minutes. Repeat the process until the batter is used up.
Serve warm with maple syrup and vanilla ice-cream.