Waffles are a bit of a Sunday morning tradition here at FFF towers. It started a few years ago, and shows no signs of abating. If anything, our attachment to our special Sunday breakfast is getting stronger! We are currently on our second ‘domestic’ waffle maker (we have this one), and I’m considering upgrading to a ‘pro’ version as a Chanukah present to all of us. The main difference between the two is that our domestic version takes 6-7 minutes to cook a waffle, whereas the pro machines take 1-2 minutes per waffle. Less time waiting, more time eating hot delicious waffles. Sounds like a no-brainer to me!
When we bought our first waffle maker, DH chimed in at length about what makes a good one, based on his years of experience making waffles at US hotel breakfast buffets. To clarify – he doesn’t have major hotel work experience, but he does travel in the USA for work quite often, and hotel breakfast buffets there often include a waffle maker accompanied by a self-serve batter dispenser, to make your own hot, fresh, crispy waffles. Mmmm.
Anyway, according to DH, the really critical feature is that once you’ve poured your batter into the machine and closed it, you then turn the waffle maker over. This means that the batter is spread evenly over both the top and bottom waffle irons, rather than simply rising in between them. If you’ve ever watched artisan French or Belgian waffle people making gauffres etc, you’ll have seen them spin the irons around once they’ve put the batter in. Makes all the difference, apparently.
Interestingly, I think more people in the USA have a waffle maker than have an electric kettle, and having looked at the electric waffle-makers available in the USA, the majority DO turn over. In the UK, most of them don’t turn over – they’re more like a toastie-maker only with a waffle plate inside. Not sure what that tells you, but there it is.
So those are my two top considerations when choosing a waffle maker – speed of waffling, and spinnability. If it’s fast and turns over to cook, then hurrah! That’s the one to get.
All of which brings me on to our (very) tried and tested waffle batter recipe. This has evolved from the recipe which came in the instruction booklet for our first waffle maker. However we’ve simplified it quite a bit, and also ditched the sugar, to create a simple foolproof batter with only 5 ingredients, that cooks to a crisp, tasty waffle that is perfect with both sweet and savoury toppings. We usually go in for some combination of butter, cream cheese, jam, honey or syrup, although as you can see in the photo, this time I made a quick berry compote by simply heating some frozen mixed berries with a squirt of agave syrup. Delicious!
This amount of batter makes 3 20cm circular waffles in our machine. One each!
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- 125g plain flour (1 cup)
- 1 tsp baking powder
- 1 egg
- 225ml milk (1 cup)
- 1 tbsp vegetable oil or melted butter
- Extra oil to grease the waffle iron
- Mix the flour and baking powder in a large bowl or jug and set aside.
- Whisk the egg, milk and oil/butter together, then add to the flour.
- Use a stick blender or balloon whisk to mix everything into a smooth, even batter.
- Heat your waffle-maker, then brush with a little oil. Pour in the batter and cook according to the machine's directions.
- Serve hot, and enjoy!
Apparently, waffles aren’t just for breakfast! If you fancy some dessert waffles, check out these Black Forest Waffles from Elizabeth’s Kitchen Diary, these Plum Crumble waffles from the Veg Space, or these Chocolate Cake waffles with lemon curd from Tin and Thyme.
Or, perhaps you fancy something more savoury? Try these Falafel waffles from Veggie Desserts, or Courgette Fritter waffles from Amuse Your Bouche.
Recipes from a Pantry has another classic waffle recipe. And if you want a sugar- and gluten-free waffle, try these Lemon Poppyseed waffles from Made With Pink. Enjoy!