I don't need to tell you how good waffles are. They are the perfect vehicle for cream, honey, syrup, berries or chocolate. Or you can go the savoury way with gravy, chicken or cheese. Either way, waffles are amazing.
Waffle batter is pretty similar to that of pancakes but there is one prominent distinction - butter. Not that pancakes dont call for butter, but waffles always call for a fair amount of butter. Butter is what gives waffles its crisp light texture and ensure that it releases easily for the waffle iron. The more butter in the batter (sounds like a tongue twister no?), the richer, crispier the waffle. For lactose intolerant peeps, you can substitute 3tbsp vegetable oil for evey 4tbsp butter.
Makes approx. 8 waffles
2cups flour
1tsb baking powder
1tbsp castor sugar*
1/2tsp salt
3 eggs
1 1/2 cup milk
1 cup melted butter**
*Since I was going to top my waffles with whipped cream and strawberry compote, I went a little low on the sugar in the waffle batter. 1tbsp sugar is also perfect for making savoury waffles. If you will be eating the waffles as is, add in another tbsp of sugar
** Use 4tbsp of butter for a 'low calorie' waffle, 8 tbsp (or 1 stick) for a classic fluffy waffle or 200gms for the crunchiest waffles ever
In a large bowl mix all your dry ingredients i.e: flour, baking powder, sugar and salt. In another bowl, mix in the wet ingredients i.e: eggs, butter and milk. Ensure that your melted butter is not hot while mixing it with eggs. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk to combine.
Heat the waffle iron until your indicator shows its ready. Ladle on the waffle batter, enough to cover around 2/3rd of the grid surface. Close the lid. My waffle maker takes 7-10mins to make a batch of waffles. Cooking time will depend on individual waffle makers. A waffle is ready when steam stops emerging from the cracks of the iron. If you lift the top and the waffle shows resistance, it means that the waffle is still not done.
Waffles can be kept warm in an oven on low heat. This will also help retain its crispiness until you are ready to serve. Leftovers can be refrigerated for 2-3days or frozen for several months.
I served mine in two batches: one with strawberry compote and whipped cream, and the other with some irish cream and whipped cream. Yummy in my tummy!
Tip: you can separate the eggs and beat the whites separately and incorporate for a lighter, fluffier waffle
