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More Nigella recipes

Waffles

by . Featured in AT MY TABLE
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Introduction

I was watching an American TV show recently and missed a lot of the plot, as I was distracted by the amount of waffle-eating going on. I tried to prevent myself getting a waffle iron; I’d made that mistake once before. Reader, I didn’t succeed. But I vowed that this time I wouldn’t use it once then consign it to a cupboard under the stairs, and I’ve been as good as my word and have turned into something of a weekend waffler.

How long you cook the waffles for, as well as how many you make, will depend on the waffle iron you’re using. Mine is a sturdy, non-stick stove-top Belgian waffle iron, which takes 250ml / 1 cup of batter per batch; if you’re operating a different machine, follow the directions for quantities and cooking times that come with it.

I advise you to preheat your oven to 120°C/100°C Fan/200°F before you start so that you can pop the waffles on a wire rack over a baking sheet as you make them, to keep them warm. This also helps to give them a lovely crisp crust.

For US cup measures, use the toggle at the top of the ingredients list.

I was watching an American TV show recently and missed a lot of the plot, as I was distracted by the amount of waffle-eating going on. I tried to prevent myself getting a waffle iron; I’d made that mistake once before. Reader, I didn’t succeed. But I vowed that this time I wouldn’t use it once then consign it to a cupboard under the stairs, and I’ve been as good as my word and have turned into something of a weekend waffler.

How long you cook the waffles for, as well as how many you make, will depend on the waffle iron you’re using. Mine is a sturdy, non-stick stove-top Belgian waffle iron, which takes 250ml / 1 cup of batter per batch; if you’re operating a different machine, follow the directions for quantities and cooking times that come with it.

I advise you to preheat your oven to 120°C/100°C Fan/200°F before you start so that you can pop the waffles on a wire rack over a baking sheet as you make them, to keep them warm. This also helps to give them a lovely crisp crust.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Waffles
Photo by Jonathan Lovekin

Ingredients

Yields: 5 batches with my iron, which separate into 20 small square waffles

Metric Cups

For the waffles

  • 450 millilitres full fat milk
  • 225 grams plain flour
  • 2 teaspoons baking powder
  • 3 x 15ml tablespoons caster sugar
  • ¼ teaspoon fine sea salt
  • 3 large eggs (separated)
  • 125 millilitres vegetable oil
  • 1 teaspoon vanilla extract

To serve

  • maple syrup
  • blueberries or other berries, as wished

For the waffles

  • 1¾ cups plus 2 tablespoons whole milk
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • ¼ teaspoon fine sea salt
  • 3 large eggs (separated)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

To serve

  • maple syrup
  • blueberries or other berries, as wished

Method

  1. Pour the milk into a large measuring jug.
  2. Combine the flour, baking powder, sugar and salt in a bowl. Put the egg whites into another – grease-free – bowl ready to whisk, and add the yolks to the milk jug.
  3. Add the oil and vanilla to the jug of milk and yolks and beat together, then whisk the egg whites, ready and waiting in their bowl, until you have firm peaks.
  4. Pour the jug of wet ingredients into the bowl of dry ones, and whisk together, making sure there are no lumps (a little hand whisk is fine for this), then fold in the beaten egg whites slowly, gently and thoroughly until you have a thick, smooth and airy batter.
  5. Heat the waffle iron according to instructions (some need to be lightly oiled before you start). The one I use requires you to separate the halves and put each on a separate ring to heat up first.
  6. Fill one side of your heated waffle iron with 250ml / 1 cup (or appropriate amount) of batter and close with the other heated half of the waffle iron. Cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases.
  7. Ease the cooked waffle out of the waffle iron. Keep going until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe introduction) each waffle should be eaten just as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished.
  1. Pour the milk into a large measuring jug.
  2. Combine the flour, baking powder, sugar and salt in a bowl. Put the egg whites into another – grease-free – bowl ready to whisk, and add the yolks to the milk jug.
  3. Add the oil and vanilla to the jug of milk and yolks and beat together, then whisk the egg whites, ready and waiting in their bowl, until you have firm peaks.
  4. Pour the jug of wet ingredients into the bowl of dry ones, and whisk together, making sure there are no lumps (a little hand whisk is fine for this), then fold in the beaten egg whites slowly, gently and thoroughly until you have a thick, smooth and airy batter.
  5. Heat the waffle iron according to instructions (some need to be lightly oiled before you start). The one I use requires you to separate the halves and put each on a separate ring to heat up first.
  6. Fill one side of your heated waffle iron with 250ml / 1 cup (or appropriate amount) of batter and close with the other heated half of the waffle iron. Cook for 1 minute, then turn the waffle iron over and cook on the other side for 2 minutes. If you’re using an electric waffle iron, you will obviously not be turning it over, so you may need to cook for a minute or so longer. Just follow the instructions that come with the iron in all cases.
  7. Ease the cooked waffle out of the waffle iron. Keep going until all the batter is used up. If you’re not keeping the waffles warm in the low oven (see recipe introduction) each waffle should be eaten just as soon as it comes out of the iron. Generously pour maple syrup over your waffle, and tumble a few berries alongside if wished.

Additional Information

MAKE AHEAD/STORE:
It is not advisable to make ahead but you can refrigerate leftovers in an airtight container for up to 3 days. Reheat on a wire rack set over a baking sheet in an oven preheated to 200°C/180°C Fan for 4-7 minutes.

FREEZE:
Freeze in an airtight container, layered with baking parchment, for up to 1 month. Reheat direct from frozen as above, allowing an extra 1-2 minutes, until crisp on the outside and piping hot all the way through.

MAKE AHEAD/STORE:
It is not advisable to make ahead but you can refrigerate leftovers in an airtight container for up to 3 days. Reheat on a wire rack set over a baking sheet in an oven preheated to 200°C/180°C Fan for 4-7 minutes.

FREEZE:
Freeze in an airtight container, layered with baking parchment, for up to 1 month. Reheat direct from frozen as above, allowing an extra 1-2 minutes, until crisp on the outside and piping hot all the way through.

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