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Makes:
8-10
Annabel Langbein Media
By
Annabel Langbein
Cook, food writer, publisher and columnist for Canvas
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Is there anything more delicious for a weekend brunch or supper than homemade waffles, fresh from the waffle iron, crispish on the outside and tender in the middle? My nan was the master of the waffle iron, and this recipe is hers.
Waffle batter is best made several hours ahead, or better still, the night before, with beaten egg whites added just before cooking. They'll be eaten faster than you can make them, so aim to have a few ready before everyone arrives at the table. If you don't have a waffle iron, cook spoonfuls of the mixture in a hot, buttered pan, as for pancakes.
Serve with crispy bacom and maple syrup.
For the waffles
| 2 cups | Milk |
| 1 tsp | Salt |
| 3 | Eggs, separated |
| 2 ¼ cups | Flour |
| 3 tsp | Baking powder |
| 100 g | Butter, melted, plus extra to cook |
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Directions
- Beat together milk, salt and egg yolks, then whisk in flour and baking powder until smooth. Add the melted butter and beat until smooth. Leave to stand for about 2 hours.
- Beat egg whites until stiff peaks form when the beater is lifted from the bowl. Pour about ¾ cup of mixture into hot, buttered waffle iron and close. Cook until golden brown.
- Repeat, buttering waffle iron lightly before cooking each waffle. So they don't go soggy, cool in a toast rack or in a single layer on a cake rack.
More batter-based treats from Annabel
Essential Annabel Langbein (Annabel Langbein Media, $65) is a beautiful compendium of Annabel’s best-ever savoury recipes and cooking tips. On sale now at Paper Plus, Whitcoulls, The Warehouse and all good bookstores. Follow Annabel on Facebook or Instagram or visitannabel-langbein.com.
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