This is a quick and simple method to make puffy breakfast waffles.
I bought a special waffle frying pan from Aldi a few weeks back and it works really well for cooking breakfast waffles.
These ingredients should make three batches, so twenty one waffles in one cooking session.
I take a cup of self-raising gluten free flour, a cup of milk, one egg, a large spoon of sugar and some vanilla essence.
Whisk the ingredients together until you have a smooth batter. You may want to add extra milk if the batter is too thick.
Heat the pan on a moderate to low heat, you need these to cook through and not be overdone on the outside and sticky in the middle, You’re aiming for a puffy waffle with crisp(ish) outside.
I brushed the pan with some sunflower oil and pour Not too much) of the batter into the pan.
You have to take care to ensure that the pancakes cook all the way through, but isn’t overdone (or even burnt) on the surface. I do find turning them can be quite messy, so be careful. I use two breakfast spoons to turn them.
Serve with fresh fruit or maple syrup.