Just when I was really quite sure that I had all the kitchen appliances and gadgets one could possibly need, a conversation one recent Wednesday morning made me decide otherwise. Nancy, who is a Bostonian, spoke rather beautifully about her family tradition of alternating between pancakes and waffles on Sunday mornings. She had me craving a delicious waffle, along with the machine to make them, right there on the spot.
Mmmm, then Heston Blumenthal went ahead and put the final nail in the coffin with his convincing, promotional video for Breville’s quite innovative ‘moat-surrounded’ Waffle Machine. Within minutes (well, perhaps an hour or two…) I was off to the local shops to pick up my very own.
The recipe to follow is for our favourite Waffle Batter so far (surprisingly, courtesy of the company who made the machine) – it has served us well in the brief time we’ve been using it and is one that I’ve returned to rather promptly after a massive failure from a French Cookbook which created a monster mélange of a Choux Pastry/Waffle Puff! Scary and somewhat undercooked within. Never mind… happy to take the failures with the successes at this point.
- 300g (2 cups) Self Raising Flour
- 60g (¼ Cup) Raw Caster Sugar
- Pinch of Salt
- 430mls (1¾ Cups) Whole Milk
- 1 Teaspoon Vanilla Extract
- 3 Large Free-Range Eggs
- 125g (½ Cup) Unsalted Butter (melted and cooled slightly)
In a large mixing bowl, combine the self-raising flour, sugar and salt.
In a separate bowl, whisk together the milk, vanilla extract and eggs until well combined. Slowly trickle in the warm melted butter, continuing to whisk all the while as you do.
Add the liquid ingredients to the dry ingredients and whisk until you have a smooth batter.
This mixture may be used immediately in a waffle machine.
- A simple sprinkling of icing (powdered) sugar
- A drizzle of maple syrup, chopped strawberries, blueberries and freshly whipped cream
- Warm Chocolate Sauce and vanilla ice cream
- Apple or pear compote with double cream
- Sliced banana, warm caramel sauce, chopped nuts and ice cream
* Recipe very slightly adapted from the online Breville E-Cookbook – ‘The Sticky Waffle Book’