Regular or gluten-free
I’m pretty sure I acquired this recipe from my mum’s copy of Edmonds. The fact that it’s never failed me gives credence to this belief.
• 2 ¾ cups flour
• 2 eggs
• 300ml milk
• 3oz/85g melted butter
Method: Mix or beat ingredients until smooth (electric beater is best for a smooth batter), and cook in a waffle maker.
I usually find that substituting a good GF flour mix in the above recipe is sufficient; however, I’ve also tried and liked the recipe from 500 gluten-free recipes book, so I’ll include that one below. The “500” recipe is more time-consuming, but it yields quite a porous waffle which deliciously soaks up butter, maple syrup, or butterscotch sauce (recipe below). The trick with any gluten-free waffle mixture is to make sure that the waffle iron is well greased before each use.
• 170g/6oz rice flour
• 40g/1.5oz tapioca flour
• 60g/2oz potato starch
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 40g/1.5oz chopped pecans (optional)
• 355ml buttermilk
• 1 teaspoon vanilla extract
• 60ml canola oil
• 2 eggs
• Combine the dry ingredients (including sugar, and pecans if using) in one bowl and the wet ingredients in another.
• Make a well in the centre of the flour mixture and stir in the wet ingredients, beating to form a smooth batter.
• Cook in a waffle iron until crisp and golden.
500 GF Recipes’ Butterscotch Sauce
• 115g/4oz butter
• 3 tablespoons golden syrup
• 230g/8oz brown sugar
• 240ml cream
• 2 tablespoons lemon juice
• In a medium saucepan, melt the butter over a gentle heat, add the syrup and sugar, and heat until the sugar has dissolved.
• Add the cream and lemon juice, bring to the boil, then simmer gently for five minutes, stirring occasionally.
• Set aside to cool while you make your waffles.