Really great waffles
User Reviews
5
Really great waffles
Description
Using a combination of plain flour, sugar, baking powder, and salt as the dry base, the waffle batter incorporates warm milk, eggs, vanilla essence, and melted butter to create a pourable yet thick batter. Resting the batter for at least two hours or overnight softens the waffle interior and develops deeper flavor, though cooking immediately also produces satisfying results.
The batter cooks in a preheated waffle iron until the waffles become golden brown with a crisp outside and a soft, moist crumb inside. Different waffle irons vary in cook time, typically 3.5 to 6 minutes, depending on model and settings.
Serving options include butter and maple syrup, with alternatives like honey, fruit compotes, whipped cream, or chocolate sauce. Waffles can be kept warm in a low oven while making additional batches. Leftovers store well refrigerated for several days and reheat nicely in toasters or ovens, although they lose crispness as they cool.
Ingredients
Waffle batter:
- 2 1/4 cup flour , plain / all purpose
- 2 1/2 tbsp caster sugar sub granulated / ordinary sugar, aka superfine sugar
- Pinch kosher salt cooking salt
- 4 tsp baking powder (if yours is old, check it's still good)
- 1 1/3 cup milk , full fat, slightly warmed (not piping hot)
- 1/2 tsp vanilla essence
- 4 egg at room temperature (what this means, large
- 150g / 11 tbsp butter melted and slightly cooled (not piping hot, unsalted
Topping options:
- butter , softened (strongly recommended!)
- maple syrup (strongly recommended!), or honey
- icing sugar for dusting, aka powdered sugar
- strawberry whipped cream, melted chocolate, jams, fruit compotes, creme fraiche, strawberry sauce, blueberry or other sauce, ice cream, other fruit
Instructions
- Whisk dry - Place the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to mix.
- Whisk in wet - Add milk, eggs and vanilla. Whisk to combine. Add melted butter then whisk until lump free. The batter should be pourable but thick - slightly thinner than pancakes.
- Recommended resting (Note 1) - Cover then refrigerate overnight, or for at least 2 hours. Softer insides, better flavour. Else, proceed immediately with cooking.
- Preheat a waffle maker (Note 2, inc setting options). A non stick one will not need oil, plus there is butter in the batter.
- Cooking - Use a ladle to pour batter in to just cover the iron. Don't get greedy - it will leak out the sides! Cook until golden and crisp - my good waffle iron takes 3 1/2 minutes, my Kmart one takes 6 minutes.
- Serving - Transfer onto plates and serve as you go, with desired toppings. Or, put on a rack and keep warm in a preheated 70°C/150°F oven while you continue cooking!
Notes
- Resting the batter for 2+ hours or overnight results in softer, airier waffles with improved flavor.
- A quality waffle iron makes thicker, crisper waffles, but economical models still produce satisfying results.
- Adjust waffle iron settings based on preference if available; cooking times vary by machine.
- Leftover waffles keep for 3–4 days in the fridge; reheat in a toaster or oven to restore warmth.
- The recipe makes about 10 waffles with a thicker waffle iron; expect more thinner waffles with some models.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268cal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 102mg | 34% |
| Sodium | 41mg | 2% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 523IU | 10% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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