- 2 cups self raising flour
- 1/2 tsp baking soda
- Pinch of salt
- 3 eggs – separated
- 1 ½ cups milk
- 30 g melted butter
- In a large bowl mix together the flour, baking soda and salt.
- Make a well in the middle and add the egg yolks and the milk and whisk in gradually incorporating the flour from around the sides to form a lump free batter.
- Fold in the melted butter. Whisk the egg whites to stiff peaks, and using a metal spoon fold them into the batter.
- Heat the waffle iron and cook the waffles according to the appliance manufacturer’s instructions.
- If you don’t have a waffle iron then you can make ‘poffles’ – cook the batter in a pan like crispy pikelets.
- Top with maple syrup, honey or lemon curd and/or your favourite fresh or cooked fruit for a weekend treat that’s super easy and delicious.
- Leftover waffles can be frozen and reheated in a warm oven. If you have left over batter, cook it but leave the waffles slightly under done. Freeze and use the toaster to reheat without overcooking them.