- 75g (2¾oz) butter, melted
- 200g (7oz) self-raising flour
- 1 free-range egg
- 1 tsp salt
- 2 tsp vanilla extract or essence
- 280ml (10fl oz) milk
- rapeseed oil cooking spray
- Preheat the oven to 100°C/Gas Mark ¼.
- Place the melted butter and 2 tbsp of the flour in a large bowl. Whisk until the ingredients resemble a thick paste, similar to a roux. Add the egg and whisk until combined.
- Add the salt, vanilla extract and milk, and whisk until the mixture is incorporated. It should look runny and wet at this stage.Gradually add the remaining flour and continue to whisk until the mixture forms a thick batter.
- Lightly spray the waffle iron with rapeseed oil, then turn it up to a medium heat – you want the iron moderately hot, but not so hot that it scorches the waffle batter.
- Add a ladleful of the batter to the iron but don’t completely fill it otherwise the batter will overflow when you close it.
- Cook each side for about 2 minutes or until golden brown, then move to a tray and place in the oven to keep warm while you cook the rest of the waffles.
- Waffles get a lovely crispness when kept warm in the oven. If you don’t have your decorating ingredients ready, reduce the oven temperature to its very lowest setting and then increase it to 100°C/Gas Mark ¼ for 5 minutes just before you are ready to decorate and serve.
- Serve with your favourite toppings...
This recipe comes from I'm Just Here for Dessert by Caroline Khoo (Murdoch Books, £17.99).