I made a batch of waffles for breakfast this morning, using this simple recipe with a couple of adaptations.

Nothing fancy required yet they were perfectly fluffy inside and crisp on the outside as waffles should be; the mixture made the perfect amount for my waffle maker (I really hate it when the mixture slops over the edge and you have to clean it) and they tasted lovely with some butter and maple syrup.

 Recipe:

1 cup plain flour
1 1/2 tspns baking powder
1/4 tspn fine sea salt
1 x 20ml tblspn brown or raw sugar
1 large egg, at room temp
1 cup buttermilk, left at room temp for 10 minutes
2 x 15ml tblspns or 30g unsalted butter, melted and cooled
1 tspn maple or vanilla extract

In a large bowl sift the flour, baking powder and salt.  In a jug, whisk together the sugar, egg, milk, butter and extract.  Add the egg mixture to the flour mixture and stir with wooden spoon until just combined.

With my waffle maker, I spray the grid with non-stick oil spray then heat it until the light/beep indicates it’s ready.  This mixture was the perfect amount for my 4 waffle iron but it will depend on which brand you have obviously.  I used the “3” or middle setting as these waffles become quite browned on the outside.

Pour the mixture carefully onto the grid – I use a heat-proof spatula to smooth out the mixture quickly – this will make a crisper waffle.  If you prefer a fluffier waffle, spoon the mixture onto the middle of each grid and don’t smooth out.

Close lid of waffle iron and bake until your waffle maker beeps, or until waffles are brown and cooked through.

I used an egg flip to gently move the waffles onto a plate.

Use whatever topping you like – butter, maple syrup, ice cream, berries, bananas, nut butter, bacon, eggs.

Makes: 4 waffles

Adapted from: joyofbaking