Posted in : Breakfast on by : Richard Lamse

150 gr butter
2 eggs
500 gr self-raising flower
100 gr sugar
500 ml milk

Melt the butter, but do not let it get too hot. I usually nuke it for a couple of seconds in the microwave. Separate the yolk from the whites. Add flower to a large bowl. Make a hole in the middle and add the melted butter, egg yolks, sugar and 400 ml milk. Stir the batter and add the remaining milk and stir it until the batter is smooth. Beat the egg whites in a bowl until you have white firm peaks. If you can hold the bowl upside down without the egg whites running out, it’s done. Fold the egg whites until all absorbed. Do not stir the batter!!

Heat your waffle iron. Grease with butter when ready and add the batter. Depending on the size of your iron you may need to add more or less batter. Do not use to much batter in the iron as it will expand when baking!!

Serve with whipped cream or dust with confectioner sugar. Delicious with fresh strawberries.

Consume the waffles the same day or store them in the freezer. From the freezer reheat the waffle in the iron (no defrosting required).

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