As Jack Johnson sang, “There ain’t no need to go outside…”, “I’ll make you banana pancakes. Pretend like it’s the weekend now. And we could pretend it all the time”
Well, it is the weekend, and you’re probably spending more time than usual at home and around your family, so why not make breakfast a treat.
I’m not going to be one of those recipe blogs where you have to scroll for miles to find the recipe so below is the waffle recipe I consider to be the best (for my machine) creating the fluffiest waffles you could ever want.
I love waffles and as a “made it through January” present to myself (little did I know) I bought my self a multi-purpose toasty machine with waffle inserts. Naturally I have experimented with recipes to find the perfect waffles, all in the name of science of course.
ingredients: (makes 8 waffles)
- 2 eggs
- 400ml milk
- a few drops of vanilla extract (optional)
- 250g self-raising flour (if you’ve only got plain, add more baking powder)
- 2 tsp baking powder
- pinch of salt
- 50g caster sugar
- 100g melted butter
- Whisk the egg yolks with the milk and vanilla extract
- Add the flour, baking powder and salt and whisk thoroughly
- Stir in the caster sugar
- Pour in the melted butter and stir until just combined
- In a separate bowl, beat the egg whites until they form soft peaks, then gently fold into the mixture with a metal spoon (be gentle – you don’t want to lose all the air you have just added to the egg whites)
- Make sure your waffle iron is hot, grease if needed then pour in your mixture. They’re done when they are a light golden brown colour which usually takes a few minutes.
In my experience the mixture should be used all at once. Cooked waffles keep far better than the waffle mixture, even if it’s only a couple of hours.
As I know not everyone will have a waffle machine, I have added my preferred American style pancake recipe as well, you’re welcome 🙂
Ingredients: (makes 8 large pancakes)
- 200g self raising flour (if you’ve only got plain, add more baking powder)
- 2 tsp baking powder
- a pinch of salt
- 1 tbsp sugar
- 300ml milk
- 1 egg
- 40g melted butter
- 2 mashed bananas (optional)
- Mix the self-raising flour, baking powder, salt and sugar together in a large bowl
- Make a well in the middle of the mixture and add the milk, eggs and melted butter. Stir until slightly combined, then whisk thoroughly until the mixture is well combined and smooth.
- If you want to make banana pancakes, add the mashed bananas now, and stir to ensure they are evenly spread throughout the mixture
- Heat your pancake pan and add a little oil. Once it is hot, it is usually best to lower the temperature of your hob, though it depends on your pan – you may need to experiment.
- Pour some batter into your pan and spread it around until it is between roughly 0.5 and 1 cm thick
- Once bubbles start appearing on the surface it is ready to turn over. This is usually easiest done with a spatula, but if you fancy flipping it – go for it.
- The second side should only take a minute or two and then you’re done.
As everybody knows, the first pancake is almost always a practice pancake while you master the temperature of your pan, so I suggest factoring this in and making the first quite a small one. Also, unlike the waffle mixture, the pancake batter is OK to leave for a few hours in the fridge, simply re-whisk it before cooking and it should be as good as new.