This bake is a labour of love but it is so very worth it … when I say labour of love, making the batter is the easy bit, it’s the standing around and babysitting each batch of waffles through the cooking process that takes the time. I own a simple but effective Waffle Iron which I prep by simply spraying with a little oil spray. There are different schools of thought on ‘to oil, or not to oil’ in the case of waffle irons. Well, I’ve tried both methods and I’ve always found the first one sticks, however, if you spray a little oil for the first couple, you’ll probably find that each waffle that follows doesn’t need much in the way of anti-stick preparation because the waffle iron naturally gets ‘greasy’ as you go along. Just go with you gut instinct. I’d suggest accepting that you need a good hour to make these but good news, they freeze really well so a tip would be to make as many as you can stand in one go and enjoy quick and easy waffles another day. This recipe makes 6+ waffles depending on the size of your waffle iron, I always double up and my last batch I managed to make 16.
- 185 g /6oz GF plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- 2 eggs separated
- 250 ml /8fl oz milk
- 90 g /3oz cooled melted butter
1. Sift the flour, baking powder and salt into a large bowl and add sugar.
2. In a separate bowl beat together the egg yolks, butter and milk.
3. Add this to the dry ingredients
4. In another bowl (sorry this is a 3 bowl job!) whisk the egg whites to stiff peaks and fold into the mixture.
5. Heat waffle iron (to check if iron is hot enough drop a bit of water onto it, if it steams and then disappears its ready)
6. I use a metal ladle to pour the mixture into each segment of the waffle iron, cook for 4mins and then turn over and cook for a further 2 mins - there is no need to grease the waffle iron.
7. The baking time becomes a bit of an art with practice, you may need more or less depending on your hob?
Another tip is to add each baked waffle to a baking tray in the oven on the lowest heat, firstly to keep them warm until your ready to plate them up, secondly to dry them out a little bit for a more authentic texture.