Makes 12
6 oz (175g) plain flour
3 level teaspoons baking powder pinch of salt
1 oz (25g) castor sugar
2 eggs
1/2 pint (300ml) milk
few drops of vanilla essence
2 oz (50g) melted butter
Sift the flour, baking powder and salt into a medium-sized mixing howl. Stir in the sugar. Make a well in the centre and crack in the eggs and about half the milk. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated, then beat well to make a smooth batter. Stir in the remaining milk, vanilla essence and melted butter, then pour batter into a jug.
Thoroughly heat a waffle iron this takes about 10 minutes and if you are using a manual waffle iron, remember to turn it to heat both sides. Brush the waffle iron with melted butter or oil and pour in about 2 tablespoons of the batter. (When you close the lid it spreads so don’t use too much.) Cook for about 1-2 minutes a little longer if using a manual iron until the steaming stops. If using a manual iron don’t forget to turn it over to cook the other side. When waffle is done, loosen with a fork and turn out. Reheat waffle iron, grease and pour in batter for next waffle. Continue until all arc cooked.
Serve waffles with sugar or honey and cream. Or top with a dusting of icing sugar, whipped cream and fresh strawberries, or ice cream and hot chocolate sauce.
Variation: To make savoury waffles omit the castor sugar from the recipe. Serve savoury waffles topped with fried eggs, grilled bacon rashers or sausages. They are also very good with slices of ham or chicken in a sauce.