Have you ever wanted waffles, but didn't want the hassle of separating the eggs, whipping the egg whites to a soft peek and then folding them into the batter mix? And then waiting 20 minutes before you could start cooking? Well that was me and then I found this recipe - no egg separating required, and only a 10 minute wait!
I found this recipe in a pancakes and waffles cookbook, it's probably where I got my pancake recipes from too.
INGREDIENTS:
2 Cups Self-raising Flour
1 teaspoon Bi-Carb Soda
2 teaspoons Sugar
2 Eggs
90g Butter, melted
1 3/4 Cups Buttermilk (I just use milk)
METHOD:
Sift flour, Bi-Carb, sugar and Pinch of salt into a large bowl. Make a well in the centre.
Whisk Eggs, Melted Butter and Milk in a jug and gradually pout into well. Whisking until smooth.
Rest for 10min
Pre-heat Waffle Iron.
Brush with butter, pour about 1/3 to 1/2 cup of batter into centre and close the lid - cook for about 2min, or until golden and crisp. Don't overfill the waffle pan or else when you close the lid all the mixture spills out and down the sides - a friend of mine did that, "because it didn't look like it was enough" she told me. Well, she knows better now.
Keep warm while cooking the remaining mixture - although personally I never have any to keep warm, they always disappear, I have to make sure that I put some aside for me.
Top with butter and maple syrup or honey or hot choc sauce and vanilla ice-cream - the toppings are endless.
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A Few of My Favourite Recipes
Não FicçãoA collection of recipes that I have come to love over the years. Cheesecake, Shortbread, Carrot Cake and lots more.
