Really Great Waffles
Crispy golden waffles with delightfully soft, fluffy interiors that are perfect for catching pools of maple syrup and melted butter.
Equipment
Ingredients
Waffle batter
flour (plain, all purpose)
280 g
caster sugar (superfine)
31 g
salt (cooking, kosher)
1 pinch
baking powder
16 g
milk (full fat, slightly warmed)
320 ml
vanilla essence
2.5 ml
large eggs (room temperature)
4 piece
unsalted butter (melted, slightly cooled)
150 g
Topping options
butter (softened)
1 serving
maple syrup
1 serving
icing sugar (powdered)
1 serving
strawberries
1 serving
Instructions
Whisk dry ingredients
Whisk flour, baking powder, sugar and salt together in a large bowl to mix them up.
Add wet ingredients
Put the milk, eggs and vanilla in first and whisk to combine. Once incorporated, add the butter then whisk until lump free.
Rest the batter
Rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.
Preheat waffle maker
Preheat a waffle iron until hot. You won't need oil if your waffle iron is non-stick, as is standard.
Cook waffles
Use a ladle to fill with batter, just until the iron is covered. Cook until the exterior is golden. In a quality waffle iron, this might take 3 1/2 minutes. In a more economical one, it can take 6 minutes plus.
Serve immediately
Remove from the waffle iron using a butter knife or similar, then serve immediately while they are hot and crisp. They soften as they cool.
Original recipe
Storage
Cooked waffles can be frozen and reheated. Batter can be stored in fridge for up to 2 days.
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