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Breakfast Waffles

Waffles are a pretty iconic breakfast item in the US. So many diners offer them up, each with their own choice or combination of toppings. Yet the waffle's origins lie in the heart of Europe... Belgium. Here's how we made ours!

Ingredients & RecipePrint


  • plain flour (225g / 1 US Cup)
  • 1 tsp salt
  • caster sugar (70g / 1/3 US Cup)
  • 1 ½ tsp of baking powder
  • 4 eggs
  • whole milk (330ml / 1 1/3 US Cups)
  • 1 tsp of vanilla extract
  • a knob of butter
  • a few glugs of double cream, whipped
  • a handful of you favourite fresh berries


mix together the flour, salt, sugar and baking powder in a bowl.
separate the eggs and set aside the whites in a clean bowl.
combine the egg yolks, milk and vanilla extract.
whisk the wet ingredients into the dry.
whisk the egg whites to medium peaks and gently fold through the batter.
heat a griddle pan to a medium high temperature and chuck in the butter.
spoon in the batter to the desired shape or to fill the groves if using a waffle iron. fry until the waffle just begins to cook around the edges and the bottom is crisp and golden... usually about 2 minutes.
flip the waffle and cook for another 2-3 minutes, until both sides are golden.
whip the cream to soft peaks.
prepare and wash your berries of choice.
serve the waffles piled high with the cream and some fresh berries.

serves 6

Breakfast Waffles

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