Waffles

Make the batter the night before for better waffles - makes the inside softer and batter develops flavour. Plus you can just rise and shine and COOK! Nothing better than a hot crispy waffle drowning in maple syrup. SO GOOD!

WAFFLE BATTER:

• 2 1/4 cup flour, plain / all purpose (335g)
• 2 1/2 tbsp (40g) caster sugar / superfine sugar (sub granulated / ordinary sugar)
• Pinch salt
• 4 tsp baking powder
• 1 1/3 cup milk, full fat, slightly warm (not piping hot)
• 1/2 tsp vanilla essence
• 4 large eggs (55-60g/2oz), room temp
• 150g / 11 tbsp unsalted butter, melted and slightly cooled (not piping hot)

1. Whisk flour, sugar, salt and baking powder. Add milk, vanilla and eggs, whisk until combined. Add butter, whisk until lump free. If time permits, refrigerate overnight or at least 2 hours – makes waffles softer inside and develops more flavour.

2. Heat waffle maker. Ladle in batter just until the top of the grids are covered – don’t get greedy, it will leak out the sides. Cook until golden and crispy (better waffle makers will cook faster and more evenly). Remove and serve hot! (Or keep warm on rack in oven). Douse liberally with toppings of choice.