A waffle is a flour, milk and egg batter cake, which is very popular in North America. Waffles are made in a heavy, metal hinged utensil called a waffle iron. Each side of the waffle iron has a decorative pattern indented into the metal, which imprints on to the cooked waffle.

Electric waffle irons are available, but cast iron ones are also manufactured for use over gas or electric heat.

Waffles are traditionally served for breakfast, with melted butter and maple syrup, but savoury waffles are also very popular as snacks.

The following recipe will produce 10 fluid ounces of batter and will be enough to make approximately 10 waffles, depending on the size of your waffle iron. To make savoury waffles, just omit the sugar from the basic waffle batter.


8 oz. flour

1 teaspoon salt

2 tablespoons castor sugar

2 oz. plus

1 tablespoon butter, melted 10 fl. oz. milk 1 egg, separated

Sift the flour, salt and sugar into a large mixing bowl. Make a well in the centre of the mixture and, using a wooden spoon, beat in 2 ounces of the butter, the milk and egg yolk until the mixture forms a smooth batter.

In a small mixing bowl, using a wire whisk or rotary beater, beat the egg white until it forms stiff peaks.

Using a metal spoon, fold the egg white into the batter until the mixture is thoroughly combined.

Heat a waffle iron over moderate heat. Brush some of the remaining butter over the iron. Pour

2 tablespoons of the waffle batter into the centre of the waffle iron. Close the top and cook the waffle for

2 to

3 minutes on each side or until it has stopped steaming.

Tip the waffle out on to a warmed serving plate. Keep hot while you cook the remaining batter in the same way, brushing the waffle iron with a little of the remaining melted butter each time.

Serve the waffles hot.

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