Waffles
Crisp, golden waffles with light, fluffy centres, made with melted butter and whipped egg whites folded into a simple milk batter.
Method
- 1
Heat the waffle iron. Heat the oven to 100°C and put a wire rack on a baking tray inside to keep the waffles warm.
- 2
Whisk the flour, baking powder, sugar and salt together in a large bowl.
- 3
Separate the eggs, dropping the whites into a clean bowl and the yolks into a jug.
- 4
Whisk the milk, melted butter and vanilla into the yolks.
- 5
Pour the wet mixture into the dry and whisk briefly into a thick batter. A few small lumps are fine.
- 6
Whisk the egg whites until they form soft peaks that just flop over at the tip.
- 7
Fold the whites into the batter in two additions with a spatula, keeping in as much air as you can.
- 8
Brush the hot iron with a little butter and ladle in enough batter to cover about three quarters of the plates.
- 9
Close the lid and cook until the steam slows right down and the waffle is crisp and deep golden.
- 10
Move the waffle to the rack in the oven and cook the rest of the batter the same way.
- 11
Serve hot with butter and maple syrup, or with fresh fruit and yogurt.
Notes
- Do not stack the cooked waffles. Trapped steam softens them, so keep them in a single layer on the rack.
- Cook times vary between irons. Most signal when they are ready, but the drop in steam is the most reliable sign.
- Leftover waffles freeze well. Reheat them straight from frozen in a toaster until crisp.
Equipment
Waffle iron, Large mixing bowl, Clean mixing bowl, Jug, Whisk, Spatula, Ladle, Wire rack, Baking tray