How to make griddle-pan waffles

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:

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:

mixing bowl

balloon whisk

small sieve, for sifting

teaspoon measure

wooden spoon or spatula

griddle pan

fish slice or spatula

plate

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.

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