Wonderful Waffles

I have to admit that lately I have been having fantasies about waffles. Not just any waffles; seriously thick waffles with gigantic indentations to create small lakes of maple syrup ready to erupt when the knife slashes the sturdy side walls that double as coffer dams. On top of all this lay over a couple of rashes of salty and crispy bacon and the fantasy is complete. Almost.

The problem is that these impure thoughts seem to tempt me either early in the morning when I am already running late (and usually working my way through a bowl of breakfast birdseed) or when I am stuck at work.

Solution: Make a couple of batches and stick in the freezer. That way if guests stay the night, they can pull them out, defrost and warm in the toaster. Add syrup and bacon and quick, easy. delicious sinfulness has been wrought.

As a side note, the waffle maker I use is the Sunbeam Belgian Waffle Maker WM7500. This is an awesome machine producing 4 waffles that are about 2cm thick per batch, or eight in about 10 minutes.

Classic Waffles

Ingredients

2 eggs, separated

1 1/4 cups of milk

100g butter, melted

1 teaspoon vanilla essence

1 1/2 cups self-raising flour

2 tablespoons caster sugar

Method

Preheat waffle maker on 4 until ready light comes on. Spray plates with cooking oil.

Combine egg yolks, milk, butter and vanilla in a large bowl. Whisk together until combined.

Add flour and sugar. Whisk until batter is smooth.

Beat egg whites with electric beaters until firm peaks form. Fold in egg whites to flour mixture.

Add half the batter to the machine and cook for about 4 1/2 minutes. Repeat and serve