Ingredients
Equipment
Method
- Heat your waffle maker.
- In a large bowl, whisk the flour, baking powder and sugar, if using, together.
- In another bowl whisk the cooled butter with the milk, eggs and vanilla bean paste together until fluffy with a balloon whisk.
- Pour the egg mixture into the dry ingredients and whisk with the balloon whisk until no lumps remain.
- Lightly grease your waffle maker, if needed.
- Ladle some of the batter (around ⅓ cup / 80ml, depending on the size of your waffle maker) into each square of the waffle maker.
- Cook for 3-5 minutes (different waffle makers take different times), until golden and crisp.
- Check on them regularly – they can burn far quicker than gluten-containing waffles!
- Carefully remove from the waffle maker and serve or cool on a wire cooling rack.
- Repeat until the batter is used up.
- The cooked waffles can be stored in the fridge, covered for up to 3 days. To warm up, place in the toaster. If coeliac - I haven't used the toaster bags. If the toaster is used by gluten-containing bread beware cross contamination could occur.
Nutrition
Notes
Freeze for up to a month. Defrost in the fridge.