It turns out Bird’s Eye weren’t fibbing when they told us all in the 80s that waffles are waffley-versatile. They are incredible for breakfast, for dinner, sweet, savory, sweet AND savory.
Truly, the only downside is that they compel me to consume a week’s allowance of butter in one sitting and they don’t seem to go especially well with veg. That aside, they’re fun, filling, freezable. All the ‘Fs’ basically. What more do you want?
To buy (for 6):
*Well you’ll need a waffle maker (mine’s a Gordon Ramsey one and is dead easy to use) *250g plain flour *1 dessert spoon of baking powder *2 tablespoons caster sugar *1 teaspoon of salt *2 eggs *450ml milk *2 tablespoons vegetable oil *spray oil *toppings of your choice (I love bacon, maple syrup and M&S salted caramel sauce… not at the same time..although..)
1. In a big bowl mix the flour, baking powder, sugar and salt.
2. Next mix the wet ingredients together – the eggs, milk and oil – and add this to the dry ingredients then mix until a smooth batter.
3. Heat your waffle maker as per the instructions and spray generously with oil.
4. Fill your waffle-maker to an appropriate level with the waffle batter, seal and cook for as long as you need (around 5 minutes in the case of a Gordon Ramsey waffle-maker).
5. Carefully open your waffle maker and gently ease the waffle out using tongs.
6. Serve the waffles so they’re hot and crispy and drowning in your favourite topping. You might want to serve alongside Buffalo chicken wings for a true Deep South experience or, if you’re about to run a marathon and need to carbo-load or don’t care much about debauched gluttony, try adding chopped-up cooked bacon to the waffle-mix AND popping a few rashers of cooked bacon on top. Hog-tastic.