Jamie says: "There's no need to buy a waffle iron for these bad boys. They’re made straight in a griddle pan and are delicious! I was trying different ways of cooking waffles, looked at a griddle pan and thought… Aha! You know what, it works like a charm."
Cooks in 35 minutes
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
small sieve, for sifting
wooden spoon or spatula
fish slice or spatula
- Melt the 100g of butter and leave it to cool.
- Crack the eggs into a bowl, add the milk and whisk to combine.
- Sift in the flour, baking powder and salt, then whisk until fully combined.
- 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.
- Place your griddle pan over a high heat, with the extra teaspoon of butter.
- As soon as it’s melted, pour in the waffle batter and spread it around to fill the pan.
- Lower the heat to medium-low and cook the waffle for around 6 minutes, or until lightly golden on the bottom.
- 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).
- 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.
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:
- Avocado, lime, chilli, cherry tomato and coriander
- Smoked salmon, cream cheese, chives and lemon
- Pomegranate seeds, melted chocolate, yoghurt and chopped nuts
- Blueberries, honey, yoghurt and lemon