Preparation time: 30 mins to 1 hour
Cooking time: less than 10 mins
Makes 15-17
Vegetarian
Ingredients
- 250g/9oz plain flour
- 2 tsp baking powder
- ½ tsp salt
- ½-1 tsp ground cardamom (optional)
- 2-3 tbsp sugar
- 6 free-range eggs
- 250ml/8½fl oz cream (whipping or double)
- 250ml/8½fl oz milk
- 200g/7oz butter, melted and cooled
Method
1. In a bowl, mix the flour, baking powder, salt, cardamom and sugar. Add the eggs, cream, milk and butter and mix with a hand-mixer until it becomes a smooth, thick batter.
2. Let the batter rest for a minimum of 30 minutes, or overnight in the fridge.
3. Preheat the waffle iron on a medium heat.
4. Put a medium ladleful of the batter mixture in the waffle iron, making sure not to overfill. Cook each waffle until golden-brown and cool on a rack so that they don’t steam up and get soggy.
Top recipe tip
The mixture will keep for three days in a covered container in the fridge.
Cooking time: less than 10 mins
Makes 15-17
Vegetarian
Ingredients
- 250g/9oz plain flour
- 2 tsp baking powder
- ½ tsp salt
- ½-1 tsp ground cardamom (optional)
- 2-3 tbsp sugar
- 6 free-range eggs
- 250ml/8½fl oz cream (whipping or double)
- 250ml/8½fl oz milk
- 200g/7oz butter, melted and cooled
Method
1. In a bowl, mix the flour, baking powder, salt, cardamom and sugar. Add the eggs, cream, milk and butter and mix with a hand-mixer until it becomes a smooth, thick batter.
2. Let the batter rest for a minimum of 30 minutes, or overnight in the fridge.
3. Preheat the waffle iron on a medium heat.
4. Put a medium ladleful of the batter mixture in the waffle iron, making sure not to overfill. Cook each waffle until golden-brown and cool on a rack so that they don’t steam up and get soggy.
Top recipe tip
The mixture will keep for three days in a covered container in the fridge.
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