Waffle Batter (Makes 6)
2 cups Sasko Cake Flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
2 cups milk
2 large eggs
1/3 cup/80ml sunflower oil
Sift dry ingredients and mix together.
Combine milk, eggs and oil in a bowl.
Add dry ingredients and beat using a whisk or electric beaters until you have a silky batter.
Grease and heat the waffle iron as per manufacturer’s instructions.
Cook waffles as per waffle iron instructions: generally with a hot waffle iron the waffles take 2-4 minutes to cook.
They should be brown and crisp.
Serve hot with syrup/fruit/ice cream/cream/toppings of your choice.
Be careful not to pour too much batter into the iron because when you put the lid down the batter will spread further; most irons take about ½ cup of batter per waffle.
You can keep the waffle mixture in an airtight container in the fridge overnight if necessary.
You can freeze ready made waffles, once cooled, in an airtight container with baking paper in between them to stop them from sticking together. Then pop them into the toaster or a preheated 180* C oven to reheat them from frozen for a effortless breakfast treat – it is best to have the waffles slightly underdone as they will crisp up in the toaster/oven.
Recipe supplied by Sasko