Waffles
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Waffles are one of the my teenagers go-to breakfasts, they can grab them out of the freezer, toast them, and pop any toppings on them that they wish. I was in the habit of buying the frozen kind for quick breakfasts and only making them myself for weekend brunches.
With a bit of times on my hands though I’ve started making them in bigger batches and freezing them briefly on a baking sheet, before popping them into a bag and into the freezer. The result - happy kids, and a happy mum, knowing I’m not feeding them overly-processed waffles anymore.
I make them in an electric mixer with the whisk attachment, to get the eggs nice and light and fluffy. Be gentle when adding the rest of the ingredients, as you don’t want to knock the air out of the egg mixture.
They’re easy to cook and taste fabulous freshly cooked and smothered in good quality maple syrup.
Enjoy and
Happy Cooking
gill
Waffles
2 eggs
2 tablespoons sugar
350 mls warm milk
75 grams melted butter
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
Method
Whisk the eggs and sugar until thick and fluffy.
Add the milk and melted butter and whisk.
Mix the flour, baking powder and salt together in a separate bowl and then add to the egg mixture. Mix until combined, but gently to retain the air that is in the beaten eggs.
Set aside and heat up a waffle iron.
Pour 1/3 cup into the waffle iron for each waffle you’re cooking, and cook until risen and golden brown. My waffle machine toasts unevenly, so I tend to flip them over once the waffles are set, so that the top gets a chance to ‘golden’ up.
