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In a large bowl whisk together the
flour, baking powder, salt and sugar. In a separate bowl whisk together the
egg and milk. Add the egg mixture to the flour mixture, all at once, and stir
just until combined. Stir in the melted butter.
Depending on your machine's
instructions, you may need to lightly spray the grids with a non stick vegetable
spray.
Spoon about a 1/4 to 1/2 cup of batter (or amount that is recommended in your
waffle iron's instruction book) onto one side of the hot iron. Take a
knife or small metal spatula and smooth out the batter. Close the lid of
the iron and bake until brown and crisp. It is best to serve the waffles
immediately along with butter and maple syrup. These are also wonderful
when served with fresh berries and whipped cream as a dessert.
Makes about 6 - four inch (10 cm) square
waffles
Sources:
Greenspan, Dorie. 'Waffles'.
William Morrow and Company, Inc. New York: 1993.
Maree, Aaron. 'Patisserie'. Angus &
Robertson. New York: 1994.
Willan, Anne. 'LaVarenne Pratique'.
Crown Publishers, Inc. New York: 1989. |
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1 cup (140 grams) all-purpose
flour
1
1/2
teaspoons
baking
powder
1/4 teaspoon salt
1
1/2 tablespoons granulated white
sugar
1 large egg,
lightly beaten
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted
butter, melted
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iron
and both consist of two metal grids, facing each other, that are held
together with hinges. To make a waffle you pour the batter onto one
side of the iron, the second metal grid is then closed over the batter and
the waffle is cooked until crisp and golden brown. (It is always a
good idea to read your manufacturer's instructions before using your
waffle iron as there can be differences between models.) Of course,
waffles are perfect with a pat of butter and drizzling of maple syrup but
they are also excellent with whipped cream and fresh
berries.
