Waffling Waffles

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Friday, and its the beginning of school holidays my youngest woke at 5am and wanted waffles for breakfast!!

Thing is he only really wants a swimming pool of the maple syrup, and will probably only eat half of the waffles. My other son smothers the one he wants with cinnamon sugar, also smothering the worktop in the process. Both then rush off as the dining table is ‘boring’ and they have Mines to craft, you-tubes to watch, Lego to scatter on the floor and who knows what. Teddy, our dog, also loves waffles (and anything that isn’t kiwi fruit) so he generally gets a plain piece once we are done.

Fortunately, that then leaves a leisurely breakfast and chat over Greek coffee for my wife and I. Plus, I can pretend to be healthy with fruit appearing on the plate, along with the cinnamon sugar, organic maple syrup, vanilla bean ice cream and sprinkling of dark choc chips.

The recipe I use is loosely based on one from an updated edition of the glorious Mrs. Beeton’s Home management. A great book for classic recipes and ideas, I would strongly recommend anyone to have a copy. I have amended their recipe, to make this my own, and present it below

Oh and if you are worried about my waistline and all those calories I ingested, they were used up in hand splitting a whole pile of pine logs for my mother-in-law.


The waffle stack before I drizzled the maple syrup
The waffle stack before I drizzled the maple syrup


[Makes about a dozen waffles]

  • 400g self raising flour
  • 120g unsalted butter
  • 3 x 70g Eggs (extra large) or 4 x 60g eggs (large)
  • 600ml whole milk
  • 5g salt
  1. Turn on your waffle iron, and allow to heat to temperature.
  2. Melt the butter, and allow to cool.
  3. Measure the flour into a large bowl.
  4. Separate the egg whites and yolks, placing the yolks with the flour and the whites into a separate large bowl.
  5. Add salt to whites and whisk to soft firm peak. I use the electric hand mixer for speed, and while noisy, it does save the arm muscles when you are still half asleep.
  6. Whisk the milk and butter into the flour to form an even batter without lumps. If you have already done the whites, you can use the same whisk no need to wash or grab another.
  7. Fold about a third of the egg whites into the batter, repeat with half of remaining, and then all. be careful folding in so not to loose all that incorporated air, that is what helps to make the crispy outer shell.
  8. Spoon just enough batter into your waffle iron, we have two different ones, a rectangular one that takes 3 tablespoons and a round one that takes 6 tablespoons. It is best to go with less is more with a waffle iron, they won’t leak on your worktop, and you get that great raggedy edge
  9. Serve with lots of sweet sugary toppings of your choice.

[This post also appeared on my Instagram feed 18th Sept 2021, minus the recipe]

Published by VinceHomeMade

With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"

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