- 240ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 60g unsalted butter, melted
- ½ tsp vanilla extract
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 240g plain flour
- ½ tsp salt
- 1 tbsp caster sugar
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ¼ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- oil, for greasing
- berries, Greek yogurt and a drizzle of honey, streaky bacon and maple syrup, ice cream and chocolate sauce, peanut butter and banana
Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks – this will keep your waffles light and fluffy.
Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white – don’t worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.
EquipmentIf you don’t have a waffle maker, try cooking the batter in an oiled griddle pan, flipping when the underside is golden and crisp.