Life has been busy lately – not the normal busy, but the hectic busy – the kind of busy that you spend an entire free weekend catching up on washing, other general household chores, food shopping and regaining general brain functionality. But that’s OK, it gave us time to unwind, reconnect and make waffles.
Ever since I was young, I have had a special place in my heart for the humble waffle – but assumed I needed to buy a waffle iron – wrong! This little trick is amazing, and dare I say it – but I think it creates better waffles than the iron…….
This wasn’t my idea originally but I was craving waffles so bad on Saturday morning that I even contemplated buying a waffle iron just so that I could devour the food I so craved. Then Jamie Oliver came to the rescue. After a quick search for waffle batter recipes, Jamie informed me that I could make them using a griddle pan. Sweet! So off to work I went, batter made in less than 5 minutes, bacon onto sizzle and eggs lightly poaching – it was finally griddle pan waffle time. How amazing is this kitchen cheat – it actually produced the most crunchy on the outside, soft on the inside, perfectly cooked waffles.
I was paranoid I would stuff up the flip when it came time to cook the other side – but no – it was easy. Having said that, if you were to stuff it up with an ungracious flip – just tell everyone they are rustic…….
With batter left over the next morning I mixed up some maple syrup with Greek yoghurt and toasted some flaked almonds for a sweeter topping – it was amazing. But the classic streaky crispy bacon with a poached egg (and of course maple syrup) went a long way to satisfy my waffle cravings over the weekend. Give them a go, you won’t regret it.
Serves 4 (or 2 very hungry people)
6 eggs, 2 for the batter and 4 for poaching (one egg per person)
300 ml milk
225 gm self-raising flour
2 tsp baking powder
¼ teaspoon salt
100 gm unsalted butter, melted and cooled, plus about 1 tsp extra
- Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined.
- Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough.
- Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it’s melted pour in the waffle batter and spread it around to fill the pan.
- Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over your waffles and continue to cook for around 6 minutes, until golden and cooked through.
- Cook your bacon until crispy, then drain on a paper towel.
- In a small pot with boiling water (and a touch of vinegar), poach your eggs until they are cooked, but the yolk is still runny. Drain on a paper towel while waiting for the waffles to finish cooking.
- Plate your waffles by cutting into quarters, topping with bacon and the poached egg, then drizzle over maple syrup.
*Tip – if you’re using all the mixture (enough for two giant waffles), then keep the waffle cooked first warm in the oven on a low temperature (about 80-100 degrees) until you have cooked the second.