Jamie drizzling honey on top of a fig tart

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Griddle=pan waffles

inspiration

How to make griddle-pan waffles

June 9, 2020 • In Family favourites, Breakfast & brunch,

These waffles are super-easy and absolutely delicious. Plus, there's no need to buy a waffle iron for these bad boys – a griddle-pan works like a charm.

Serves 4

Cooks in 35 minutes

You’ll need:

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100g unsalted butter, plus 1 teaspoon for griddling

2 large free-range eggs

300ml semi-skimmed milk

225g self-raising flour

2 teaspoons baking powder

¼ of a teaspoon of salt

Equipment:

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mixing bowl

balloon whisk

small sieve, for sifting

teaspoon measure

wooden spoon or spatula

griddle pan

fish slice or spatula

plate

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Add the cooled melted butter and gradually stir it through the mixture. It’s important not to mix any more after this or your waffles may be tough.

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As soon as it’s melted, pour in the waffle batter and spread it around to fill the pan.

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Lower the heat to medium-low and cook the waffle for around 6 minutes, or until lightly golden on the bottom.

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Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don’t worry, you can rock the rustic look).

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Give the waffle an extra couple of minutes on each side to crisp up.

Then serve with your choice of topping. I like mine with bacon, egg and maple syrup, but berries and yoghurt is just as good – whatever you like, really.

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You could also make smaller waffles, if you prefer – in which case cook two in the pan at a time.

What to have with griddle-pan waffles?

The options are endless, but here are some of our fave combos:

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Avocado, lime, chilli, cherry tomato and coriander

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Smoked salmon, cream cheese, chives and lemon

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Pomegranate seeds, melted chocolate, yoghurt and chopped nuts

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Blueberries, honey, yoghurt and lemon