|5 -6m per waffle
|25m depending on your waffle machine
Waffles with maple syrup are a classic breakfast combination that never goes out of style. Imagine a stack of golden, crispy waffles, warm and fragrant, topped with a generous drizzle of rich, amber-coloured maple syrup. As the syrup seeps into the crevices of the waffles, it adds a sweet, buttery and caramel like flavour that perfectly compliments the fluffy texture of the waffles. Every bite is a delightful blend of crispy, sweet, and savoury, making this breakfast dish a crowd-pleaser for all ages. With just a few simple ingredients and a little bit of time, you can easily whip up a batch of waffles with maple syrup to enjoy on a lazy weekend morning or to impress your family and friends at brunch.
Makes 8 – 9 waffles
- 50g unsalted butter, melted and cooled
- 1 egg, separated
- 225g self raising flour
- Pinch of salt
- 1 tablespoon Pure Maple Syrup, Dark Robust, plus extra for serving
- 2 teaspoons vanilla extract
- 250ml milk
- 1 teaspoon vegetable oil for greasing
- Serve with pure maple syrup and fresh blueberries or your choice of toppings
- Grease and preheat the waffle maker while preparing the batter.
- Whisk the egg yolk with the milk, maple syrup and vanilla. Add this to the flour and salt and whisk lightly. Then stir in the cooled butter.
- Whisk the egg white until light and frothy and gently fold into the batter. (The waffle batter can be made the day before and will keep overnight in the fridge to be used the following day.)
- Pour a ladle of batter in the waffle maker and cook for 5 – 6 minutes depending on your machine.
- Serve straight away or cool on a wire rack. Any remaining waffles can be frozen and used within 3 months.