Waffles
I was watching an American TV show recently and missed a lot of the plot, as I was distracted by the amount of waffle-eating going on. I tried to prevent myself getting a waffle iron; I’d made that mistake once before. Reader, I didn’t succeed. But I vowed that this time I wouldn’t use it once then consign it to a cupboard under the stairs, and I’ve been as good as my word and have turned into something of a weekend waffler. How long you cook the waffles for, as well as how many you make, will depend on the waffle iron you’re using. Mine is a sturdy, non-stick stove-top Belgian waffle iron, which takes 250ml / 1 cup of batter per batch; if you’re operating a different machine, follow the directions for quantities and cooking times that come with it. I advise you to preheat your oven to 120°C/100°C Fan/200°F before you start so that you can pop the waffles on a wire rack over a baking sheet as you make them, to keep them warm. This also helps to give them a lovely crisp crust.
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