In the last year our breakfast game has gotten very strong. In the years before, myself and Alexander would enjoy hassle free breakfasts in our favourite cafes but recently we have taken to dining at home for obvious reasons. When we can, we have our two best friends over for buffet platters and cooked breakfasts. Trays of sausages and crispy bacon and boards with pancakes or waffles with various fruit toppings and sauces. We have cut back on the extra sides during lockdowns, but I always try and get a fun, tasty and filling breakfast into us before a long day of work and play ahead.
One thing I absolutely cherish about lockdown life is all the extra time I have with my son. After maternity leave, I never expected to get this extra time with him on a weekly basis, so I feel very lucky to have it. Don’t get me wrong, working from home, parenting and playing teacher non-stop is incredibly draining and hard and by the time I have reached Friday afternoons, I generally want to cry non-stop until the weekend begins where I only have one focus rather than three.
However hard each weekday is, I really enjoy the extra hours each morning without having to rush around getting ready for school and making my way to work. We usually have waffles twice a week at the moment. Drizzled with lots of syrup and adorned with fruits and sometimes extra crispy bacon. Such a great breakfast and sets us up nicely for the long day ahead. We have be known on occasion to eat these for dinner too. For a great dinner option serve with scrambled eggs and bacon.
This fluffy waffle recipe makes thick fluffy waffles without much hassle. The recipe is for a family of two but double the batch up for a larger family. And if you have any leftover, you can freeze them and pop them in the toaster straight from the freezer, for breakfast in minutes.
FLUFFY HOMEMADE WAFFLES
Hey guys, two options for easy waffles here, one is made with butter and the other way is using oil instead. Using butter gives a richer dough but using oil makes it much lighter and crispy. The recipe is exactly the same, just a simple choice of butter (does add richness to the taste) or oil. I can highly recommend using oil for an even easier method (no melting involved) and also a lighter, fluffier batter.
- 150 g plain flour
- 1 tbsp of caster sugar
- 1.5 tsp of baking powder
- 1/4 tsp salt
- 1 egg
- 180 ml milk
- 1/2 tsp vanilla extract or vanilla bean paste
- 60 g unsalted butter, melted and cooled slightly (you can microwave for about 20-30 seconds for this)
or
- 60 g sunflower oil
THE HOW
Turn your waffle maker on to heat. I actually don’t have a plug in waffle maker. I use a cast iron stove top one that I loooove. If you have a stove top one, you will need to flip it every so often to ensure each side browns properly (the inside will cook but one side will be very pale if you don’t flip).
In a large bowl, sieve the flour, baking powder, sugar and salt together. Sieving helps the waffle feel lighter and fluffier. Make a well in the centre of the flour.
In a jug, whisk the egg, vanilla, milk and oil/butter together.
Whisk together until there are no lumps, about 1 minute.
Using a large spoon or measure (I use a half cup measure), pour the batter into the waffle iron.
Cook for between 3 and 5 minutes to cook through and nicely brown.
Plate immediately and drizzle with maple syrup or nutella, add fresh berries and for extra lush, some crispy bacon. Divine!
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