Winter is about getting cozy, snuggling with your loved ones, spouse, partner, kids or dog, your choice …. and sharing some simple, tasty comfort food. Well then waffles are a great choice for a weekend breakfast or a lazy Sunday brunch topped with honey, maple syrup, banana, toasted nuts….. the options are endless.
Serves – 2
Prep Time – 20 mins Resting time – 1 hr Cooking time – 45 mins
- Flour (Maida) – 1 cup
- Eggs – 2 (separated)
- Milk – 125 ml
- Cream – 125 ml
- Dry yeast – 1/2 tbsp
- Sugar – 1/2 tsp
- Melted butter – 150g
- Salt – 1/4 tsp (omit if using salted butter)
- Take yeast in a bowl along with the sugar and add some warm milk and let it stand for a couple of minutes.
- Sieve the flour and add salt.
- Check if the yeast-sugar-milk mix is bubbling, which indicates that the yeast is active.
- Separate the egg yolks and white.
- Ensure that the vessel in which you put the egg whites is completely dry. Egg whites will not froth if there is any moisture in the vessel or the whisk.
- Beat the egg yolks lightly.
- Add the melted butter and whisk.
- Add half of the milk and while whisking add the flour little by little avoiding any lumps.
- Whisk in the yeast-sugar-milk mix.
- Add the rest of the milk and cream.
- Whisk to a smooth batter.
- Beat the egg white to soft peaks.
- Fold in the egg whites into the batter with a very light hand.
- Cover and leave it in a warm place for the batter to rise.
- Check after about 50 mins. The batter should have risen and when you mix it, you should be able to see a fluffy aerated batter.
- Switch on a waffle maker. I use a Russell and Hobbs sandwich toaster which comes with waffle plates.
- Mix the batter and pour 1 small ladle or a little more depending on the size of the waffle plate.
- Gently spread the batter to cover the full plate and close.
- When the pilot lamp on the waffle maker indicates that it is done. Open and see if it is golden brown.
- If you want it to crisp up a bit, leave it in the waffle maker for a couple of extra minutes.
- Serve hot with a topping of your choice.
- Classic toppings are honey, banana, maple syrup, praline nuts ( caramel crusted almonds and walnuts ) and ice cream (in summers).
- My daughter likes a savoury topping so she puts a dollop of cheese spread with a sprinkling of paprika and oregano.
- If you have some batter left over use it within the next 6-8 hrs. Keep it refrigerated.
Tip : In the yeast-sugar mix add lukewarm milk. Hot milk will kill the yeast and cold milk will keep the yeast inactive. If after 5 mins the yeast-sugar-milk mix is not bubbling then either the milk was not at the correct temperature or the yeast is dead.