Sunday, 15 November 2009

Waffles!

The Boy delves into a cupboard, roots around and produces a well-loved waffle iron. "We could makes waffles?" he says, rapidly suggesting that we do so the very next morn. This doesn't happen. Sunday mornings, when we are together, tend to be more about cuddles and cups of tea though the Boy is a breakfast King.

So this morning, it's just me and waffle iron. My beloved is at work - yes on a Sunday, not fair! - so I have time to experiment. Things like sandwich toasters and waffle irons seem to be the kinds of things that are bought as a cool idea but end up languishing in the depths of a dusty cupboard. If you have one, give this a try! My recipe is a variation of one found in an ancient Good Housekeeping Cookery Book (1976).

Waffles



Makes: a crispy on the outside, soft on the inside breakfast treat. Nice as a desert too.

Ingredients: (Makes about 4 waffles)
125g self raising flour
15ml/1 tbsp caster sugar
1 egg, separated
30ml/2 tbsp butter, melted
150ml milk
Equipment:
Waffle Iron (Needless to say, these get very hot. Be careful - use oven gloves or a tea towel to protect your hands if in doubt. Cleaning can be tricky. Wipe with a damp cloth while still warm to dislodge any cooked on batter. Then wipe with kitchen towel.)

Method:
- Mix the dry ingredients in a bowl.
- Add the egg yolk, melted butter and milk then beat into a smooth batter.
- Whisk the egg white until it becomes slightly stiff and fold into the batter.
- Heat the waffle iron. Open and brush with butter.
- Spoon about a serving spoon of batter into the iron (the iron I was using needed slightly more than this but see how you go). The batter should coat the bottom but shouldn't completely fill the iron
- Close the iron and. cook for 2 - 3 minutes. You can open it about half way through to see how the waffle is doing - you want it to be golden brown but not too dark.
- When it is done, remove carefully using a plastic spatula. Serve with a little butter and some maple syrup or honey.
Variations:
Serve with fresh fruit of any kind; great, of course, with blueberries or strawberries. Ice or whipped cream or chocolate sauce can work well too. You can also add a tea spoon of cinnamon or mixed spice to the dry ingredients to give the batter a bit of a kick.

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