Everyone loves waffles, but you will need a waffle iron to make your own. For a decadent finish, top with ice cream or a generous spoonful of Chiboust cream and blueberries.
160g (scant 1¼ cups) plain (all-purpose) flour
15g (1½ tbsp) caster (superfine) sugar, plus an extra pinch
pinch of salt
50g (3½ tbsp) butter, melted
2 eggs, separated
270ml (scant 1¼ cups) milk
few drops of vanilla extract or orange flower water, or a little grated lemon zest
20g (1½ tbsp) butter, softened
icing (confectioners’) or caster (superfine) sugar, to dust, or honey or maple syrup
To make the waffle batter, combine the flour, sugar, salt, melted butter, egg yolks and about one-third of the milk in a bowl. Whisk lightly until smooth, then gradually whisk in the rest of the milk. Add your chosen flavouring, cover the bowl with cling film (plastic wrap) and set aside while you heat the waffle iron (for 5 – 10 minutes before cooking).
In a small bowl, whisk the egg whites with a pinch of sugar to a thick foam (but not to peaks). Gently fold into the waffle batter, using a balloon whisk.
Lightly brush the waffle iron with softened butter, then ladle in enough batter to cover the griddle. Close the lid and cook for 3 – 4 minutes, until the waffles are cooked to your liking. Some like them dry and crisp; others soft and lightly coloured. Cook the rest of the batter in the same way. Don’t bother to grease the waffle iron each time; you only need to do this every third or fourth waffle.
Serve the waffles immediately on warm plates or a large platter. Dust with icing or caster sugar, or drizzle with a little honey or maple syrup.
