Waffles

Waffles

The quick kind

By
From
Paris Pastry Club
Makes
8 – 12 large waffles
Photographer
Helen Cathcart

I could have given you the recipe my grandmother makes, with yeast and a touch of beer, but who’d want to wait 3 hours for waffles? These are quick to make and even quicker to eat.

If there is a reason good enough to dust off your old waffle iron, then this is it. Don’t look any further; your life will have a new meaning.

Ingredients

Quantity Ingredient
100g butter
125g whole milk
1 vanilla pod, seeds
120g plain flour
3 egg whites
60g caster sugar

Method

  1. Preheat your waffle iron.
  2. Place the butter, milk and vanilla seeds in a small pan, and cook over low heat until the butter is just melted. Transfer to a jug, and allow to cool down slightly. It shouldn’t feel too warm to the touch.
  3. Place the flour in a large bowl and slowly pour the milk over it, whisking as you go.
  4. In another bowl, whisk the egg whites until foamy, then add the sugar – a little at a time – until the meringue is thick and glossy. Scoop half into the batter and whisk in to loosen the mixture, then gently fold in the rest.
  5. Ladle the batter onto the hot iron and cook for 4–6 minutes, or until the waffles are golden-brown.
  6. Transfer to a wire rack while you cook the rest of the batter.

Whisking egg whites

  • Whisking egg whites is one of the first things you learn how to do. and yet I often find that people are doing it the wrong way.

    You should always start whisking your whites at slow speed, which creates small, even air bubbles that will be much more stable.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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