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Griddle-pan waffles

Griddle-pan waffles

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Griddle-pan waffles

A super-tasty breakfast treat

A super-tasty breakfast treat

Serves 4

Cooks In35 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 406 20%

  • Fat 26.9g 38%

  • Saturates 14.6g 73%

  • Sugars 4.4g 5%

  • Salt 1.2g 20%

  • Protein 11.3g 23%

  • Carbs 46.6g 18%

  • Fibre 1.8g -

Of an adult's reference intake


  • 100 g unsalted butter , plus about 1 tsp extra
  • 2 large free-range eggs
  • 300 ml milk
  • 225 g self-raising flour
  • 2 teaspoons baking powder

recipe adapted from

Jamie's Festive Feast


  1. Melt the 100g of butter and leave it to cool.
  2. Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and ¼ teaspoon of salt, then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough.
  3. Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it’s melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you’ll need to do 2 at a time.
  4. Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don’t worry, you can rock the rustic look.)
  5. Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings. I like mine with bacon, egg and maple syrup, but you can serve them with berries and yoghurt, or whatever you like.

Watch the video: The Fluffiest Pancakes Youll Ever Eat


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