This easy waffle recipe produces wonderful crisp and delicate waffles. No pre-planning needed these waffles are simplicity themselves, as easy as making a pancake. I fluctuate between having them with Chocolate Spread and Black Currant Jam.
I tried and failed at making yeast based waffles are nearly put my waffle maker away for good. Then I found a great Nigella Lawson recipe on line and with a couple of tweaks it’s my go to recipe for a Sunday morning.
On a Sunday morning my kids fluctuate between waffle and 345 Pancakes. The great thing is they use the same base ingredients, you can always make them with this easy waffle recipe.
They are less hassle than putting your shoes on to go to the shops. Once you’ve made them you’ll never buy pre-made waffles again.
The timings are based on using a waffle pan. You may need to tweak the timings slightly depending on your pan and hob. If you are using a waffle maker follow the manufacturers instructions.
They need to be eaten hot, so either throw them on plates as they are done or keep them warm in a low oven.
Using a waffle pan
Firstly follow the manufacturers instructions on seasoning the pan. You don’t need to brush it with oil everytime.
It really is a bit of trial and error, the pan needs to be hot enough so that the batter seals and goes golden, but not enough so it burns. I’ve found that a flame that’s 2/3 strength is the best, a medium to high heat.
Makes 14 waffles – enough for a family of four and a jar of chocolate spread. As for 345 Pancakes I find this recipe is one of the few time using imperial measures are easier to remember. Though 2448 Waffles doesn’t have the same ring as 345 Pancakes.
- 8 floz (250ml) milk
- 2 floz (60ml) vegetable oil
- 2 medium eggs
- 4 oz plain flour
- 1/2 tsp vanilla extract (if you don’t have any this can be missed out)
- 1 tsp baking powder
- 1 tbsp granulated sugar (caster sugar also works, but doesn’t give those little hits of sweet)
- A strong coffee for the chef… it is Sunday morning after all!
- Waffle pan or waffle maker
- Measuring jug
- Electric whisk (you can use a hand whisk if you’re strong enough)
- 2 Mixing bowl
- Balloon whisk
- Serving spoon
- Wooden chopping board
- Small knife
- stopwatch or phone
- Put the oven on 120 c.
- Put the milk and oil in the measuring jug, I measure 8 floz milk then add the oil to the 10 floz mark.
- Then add vanilla extract to the jug as well.
- Split the eggs, put the yolks in the measuring jug, with the milk and oil and the whites in one of the bowls and set aside.
- Weigh all the dry ingredients in the remaining bowl.
- Now whisk the wet ingredients together, add to the dry ingredients and whisk again.
- Whisk the whites to medium stiff peaks.
- Start heating the waffle pan on a medium-high heat
- Fold the whites into the batter
- Flip the waffle pan over
How to cook waffles in a waffle pan
- This will take about 10 minutes, so get a hot coffee or tea to hand.
- Get the batter, the serving spoon and you stopwatch/phone next to the hob.
I’ve found the following times are perfect:
- 1st waffle, 45 seconds each side (flip at 45sec, turn out at 1min 30sec)
- 2nd waffle 50 seconds each side (flip at 50 sec, turn out at 1min 40sec)
- Pour a serving spoon or batter into each side and then close
- Flip at the above times.
- To get the waffles out hold the pan vertically and use a small knife to tease the top corner loose, it should then gracefully fall out the pan.
- Put finished waffles on a tray in the oven to keep warm.
- Once all the batter is used place on the table and devour.
When your waffles go wrong
Though it’s an easy waffle recipe, every waffle pan is different
- If they pull apart when you open the pan you haven’t got the pan hot enough
- Any bubbling out, means you’ve been a bit keen with the amount of mixture.
- If they stick and won’t come out the best thing is to prize it out, clean the pan and start again. Remember to heat up the pan again. Don’t throw the ragged waffle bits away… they are the chef treat.