Classic Waffles
Servings: 4
Calories: 556kcal
All you need is a waffle iron and 30 minutes to make these crispy Classic Waffles. Making an ideal breakfast or brunch, the waffles are just gorgeous when served with fresh fruit, such as berries or banana, then drizzled with maple syrup and melted chocolate.
Ingredients
Waffles
- 300 g plain (all-purpose) flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
- 1 tsp sea salt flakes
- 4 large eggs
- 250 ml milk
- 250 g plain yoghurt
- 80 g unsalted butter, melted (plus a little more for brushing on the waffle iron)
Toppings
- Strawberries, bananas or raspberries, sliced
- Maple syrup
- Chocolate, melted (see note 1)
Instructions
- Combine the dry ingredients – Whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl.
- Combine the wet ingredients – In a separate bowl, whisk together the eggs, milk, yoghurt and melted butter (adding the butter last). The mixture may be a little lumpy from the butter, which is fine.
- Combine dry and wet ingredients – Fold the wet ingredients into the dry ingredients to combine.
- Prepare your waffle iron – Brush the butter onto the iron using a pastry brush or paper towel.
- Cook – Cook the waffles until golden and crisp. You will need about ½ cup of batter per waffle. Depending on your waffle iron, these will take 2–4 minutes to cook. Butter the waffle iron in between batches.
- Serve – Serve the waffles immediately or keep them warm in a 100°C (200°F) oven (all types) until you are ready.
Notes
Note 1 – This is the perfect recipe for leftover Easter chocolate. Melt the chocolate in 20-second bursts in the microwave, stirring until you reach your desired consistency.
Note 2 – As the toppings for waffles are generally sweet, this recipe does not include sugar. Add 1 tablespoon of sugar to the dry ingredients to sweeten your waffle mixture, if desired.
MAKE AHEAD
Freeze the cooked waffles in a container or reusable sandwich bag, separating them with baking (parchment) paper if needed, for up to 2 months. Thaw completely on the counter for 30 minutes. Reheat by popping into the toaster.LEFTOVERS
Freeze the cooked waffles in a container or reusable sandwich bag, separating them with baking (parchment) paper if needed, for up to 2 months. Thaw completely on the counter for 30 minutes. Reheat by popping into the toaster.Nutrition Facts
Classic Waffles
Amount per Serving
Calories
556
% Daily Value*
Fat
25
g
38
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
223
mg
74
%
Sodium
959
mg
42
%
Potassium
340
mg
10
%
Carbohydrates
64
g
21
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
18
g
36
%
Vitamin A
904
IU
18
%
Vitamin C
0.3
mg
0
%
Calcium
226
mg
23
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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