I am a huge waffle fan, but the time to find time to drag out the waffle maker and whip up a batter is so time-consuming.
I buy store-bought waffles now and then, but it tastes like cardboard.
So I was flipping through the pages of Ree’s cookbook and I came across this recipe and I really wanted to try it out, to save myself some time in the morning.
I mixed the flour and salt in the night and the morning, it was just to add the baking powder and the liquids and hey presto breakfast was ready in a jiffy.
Sometimes the mornings are such a rush that it’s always eggs on toast, cereal out the box or just plain coffee, but now that I can waffles in the time it takes for my dad to brush his teeth and my mum to finish her morning meditation there is just no stopping. The combinations are just endless. The only down side, is that is has eggs, I haven’t tried an egg-less version yet, does anyone have one I could try???
I of course did do some adjustments to the recipe, it asked for egg whites as well as an egg, I left out the egg whites and just added an extra egg and I left out the butter and rather opted for oil, too much butter is not a good thing.
2 cups cake flour.
1 tbsp. baking powder.
½ tsp salt.
¼ cup castor sugar.
1½ cups milk.
1 tsp vanilla essence.
¼ cup olive oil.
In a bowl, mix the cake flour, salt, baking powder and castor sugar.
Add the milk, eggs, vanilla essence and oil.
Whisk until smooth and there are no lumps.
Ladle some of the batter into a preheated waffle iron.
Cook until golden brown on both side.
Serve with a drizzle of maple syrup.
Prepared, tried and tested by: Bobby Swanson
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