Читать книгу Love... Sewing - Pippa Cuthbert - Страница 29

250g/8oz plain flour

½ tsp bicarbonate of soda

½ tsp salt

30g/1oz caster sugar (optional)

1 egg, separated

300ml/10fl oz milk

30g/1oz unsalted butter, melted

Makes 12 waffles

Prepare and preheat the waffle irons or waffle machine as directed. Combine the flour with the bicarbonate of soda, salt and sugar, if using, in a bowl and make a well in the centre. Add the egg yolk and milk, and gradually work into the flour using a whisk. Beat gently until smooth. Carefully stir in the melted butter.

In a grease-free bowl, whisk the egg white until stiff and carefully fold into the batter using a large metal spoon.

Pour over enough batter, to ensure that the moulded surface of the lower plates are covered sufficiently (for an electric plate you will need about 3 Tbsp for each plate). Close the irons or lid and cook until the waffles are just brown on the outside, about 3 minutes.

When the waffles are ready, remove them with a twopronged fork or a wooden skewer, taking care not to scratch the non-stick coating. Place on a wire rack lined with a clean tea towel and baking parchment. Fold the paper and towel over the waffle to keep it moist. Continue to make waffles, about 12 in total, stacking the cooked waffles between sheets of parchment, until you are ready to serve.