- 1 large egg separated
- 2 tbs castor sugar
- 50gms melted Butter
- 1 cup of Milk
- 1/4 cup Water
- 1 1/2 cup Plain Flour
- 2 tsp Baking Powder
- Pinch of table Salt
And in the morning I’m making waffles!
Imagine a life without ever tasting waffles? This is the kind of stuff that would wake me up in the middle of the night and scare the ba-gesis out of me.
Since purchasing a waffle maker for our bloggers trip it has been constantly in use. I have tried many different variations of waffle mixes and found the only way to get them crispy and fluffy is to separate the egg and whisk separately. This does however make the recipe a little longer rather than throwing all the ingredients in a bowl and mixing. The taste difference is extraordinary. As much as I prefer to take the quick way- this is not the time to do it- don’t say that I didn’t warn you!
WOODEN SPOON RATING:
NOW FOR THE RECIPE:
1. In a small bowl whisk the egg white with half the sugar until stiff peaks form (I like to use an electric hand whisk unless you need work your guns)
2.In a larger bowl whisk the remainder of sugar with the egg yolks until pale and creamy (again I would recommend the electric mixer)
3.Add milk and water to egg yolk mixture then whisk to combine (I was a bit foolish and used the electric mix which resulted with me ending up top to toe with the batter)
4. Add the flour, baking powder, salt and melted butter then mix well to combine (yes the electric mix was in demand again)
5. Finally fold in the egg whites
6. Cook for about 4 mins until golden
With maple syrup and fruit (to balance those calories)
You have 5 (6cm diameter) waffles- A reason to get up on those cold mornings!
I brought a cheapy Big W waffle maker and found it quite good (worth more than the measly $12 I paid for it. Though I am now looking for a deeper cast iron pan to make some hard core Belgium waffles. The amount and time is dependent on the waffle iron. I would love to know if anyone out there can recommend a good waffle iron