Waffle, Waffle, Waffle

I never knew what a waffle was until I was 16, then a holiday in Scarborough, enlightened me, and I was hooked.

It was hard to find a waffle iron back then, as they used to be the ones you had to stick in an open fire. Now electric waffle iron’s are easy to find and well worth the investment.

Waffles are really quite easy to make as the batter is about the same as what is used to make pancakes. The only real difference between the two is how they look; whereas pancakes are round and are baked on a griddle or frying pan, waffles are either square or heart-shaped with a honeycomb surface that are baked in their own machine. I will say that waffles are thicker, more bread-like, and crisper and their grids do make ideal pockets for the maple syrup and butter.

1 cup (140 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted butter, melted
Mix all dry ingredients together,
Mix egg and milk together,

Pour egg mix into the dry mix, all at once and stir until combined.

Pour in melted butter and stir

Cook in a waffle iron until brown and crispy.

Top with fresh cream and Strawberries or warm strawberry Jam.

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About The Author, Spud Larkin
About the author: Spud Larkin is an up and coming food writer and critic, already renowned throughout the north-east of England for his honest and open reviews that come straight from the heart and tongue.read more of his reviews at Only good food