One of my regular breakfast dishes is gluten free breakfast waffles. I use a quick and simple method to make these puffy waffles.
I bought a special waffle frying pan from Aldi a few months back and it works really well for cooking these 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 outside.
I brushed the pan with some sunflower oil and pour Not too much) of the batter into the pan. I always put less in than it looks to fill the waffle area, as the batter will expand as it cooks.
You have to take care to ensure that the pancakes cook all the way through, but isn’t overdone on the surface. I find turning them can be quite messy, so I use two spoons to turn them. One to scoop underneath and the the other to keep it from slipping and messing up the pan.
I served these with sugar or golden syrup. I think I might need to get some maple syrup if I am going to make these again.
