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 did own a simple but effective Waffle Iron which I prepped 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 often double up and my last batch of waffles I managed to make 16.
Update: recently I gave my waffle iron to Emma from Free From Farmhouse… the kids fancied waffles and I dutifully got everything ready, only to realise that my waffle iron no longer worked on my new induction hob! Ah! Emma happened to be coming over that weekend and so she was handed a cuppa..and a waffle iron..as you do!
I am now the proud owner of an electrical waffle maker and have taken it out for a test drive twice now and I’m thrilled with it, a photo I posted on twitter caused quite a stir, but that’s another story huh David 😉
If you’re interested in looking into getting the electrical waffle maker click the link..both links are affiliate codes which means that you get whisked off to Amazon to look at what I bought, if you fancied buying yourself I’d get a few pennies for my link at no extra cost to you…everyone’s happy!
In the recipe I’ve kept an old image of the waffles I made using my iron..purely for nostalgic reasons really!
- 90 g gluten free plain flour
- 90 g gluten free self raising flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- 2 eggs separated
- 250 ml milk
- 90 g cooled melted butter
1. Sift the flours, 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). Alternativley use you electric waffle maker and follow manufacturer instructions to know it is 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?
The cooking time in this recipe assumes you're making 6-8 but if like me you double up the mixture and you're using an iron, not an electrical waffle maker you'll be an hour at least at the stove (remember, it's worth it!)
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.