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