I tried again the following morning, this time using the recipe provided in the instructions booklet to great success! The process involved separating an egg and beating the egg white to soft peak stage before stirring it in (I wouldn’t have thought of doing that.) The waffles were wonderfully light, crispy on the outside and soft in the centre. They didn’t stick to the plates or tear in half. I felt a great sense of achievement after my original disaster and happily tucked into the waffles. I chose to play it safe and make vanilla ones this time but the huge variety of toppings you could add to them is endless. I think I will try adding a few chocolate chips to the batter next time. Whatever your chosen flavour, they’re certainly waffley-versatile!
60g self raising flour
50g caster sugar
½ tsp vanilla
Set the waffle maker to heat up while you make the batter.
Melt the butter and then stir in the sugar. Separate the egg and beat the egg yolk and vanilla into the butter/sugar mixture.
Whip the egg white until fluffy and starting to form soft peaks.
Gently fold the flour into the butter mixture before folding in the egg white.
Carefully pour some of the batter in the waffle maker, allowing room for spreading.
Close the lid and leave to cook until golden brown.
Remove from the waffle machine straight away and serve with the topping of your choice.
Makes 4 waffles