Classic Kiwi Waffles

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Waffles are a breakfast (or brunch!) staple enjoyed worldwide, and New Zealand is no exception. These light and fluffy squares with crisp golden edges are endlessly versatile, perfect for sweet or savory toppings. Making them from scratch is surprisingly simple, and the results are far superior to any frozen variety. This recipe yields fluffy waffles that are perfect for showcasing seasonal fruits, creamy syrups, or even savory toppings like smoked salmon and cream cheese.

Ingredients:

The Best Waffle Recipe
The Best Waffle Recipe

2 cups self-raising flour

  • 2 tablespoons caster sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 ½ cups buttermilk (or yoghurt thinned with milk to achieve similar consistency)
  • 60g melted butter, cooled slightly
  • 2 large eggs

  • Directions:

    1. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    2. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
    3. Wet meets dry, gently: Create a well in the centre of the dry ingredients and pour in the wet mixture. Use a whisk or spatula to gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix! A few lumps are perfectly acceptable.
    4. Heat up your waffle iron: Preheat your waffle iron according to the manufacturer’s instructions. This usually takes around 5 minutes. If your waffle iron has a temperature setting, aim for medium-high heat for nice, crispy waffles.
    5. Cook the waffles: For each waffle, ladle or pour enough batter onto the preheated waffle iron to fill about ¾ of the cooking surface. Don’t overcrowd! Close the lid and cook for 3-5 minutes, or until the waffle is golden brown and cooked through. Cooking time may vary depending on your waffle iron, so keep an eye on it.
    6. Serve immediately: Once cooked, carefully remove the waffle from the iron and place it on a wire rack to keep it crisp. Repeat with the remaining batter. Serve your waffles immediately while they’re hot and crispy.

    Nutritional Facts (per waffle):

    Calories: 400

  • Fat: 18g
  • Saturated Fat: 10g
  • Carbohydrates: 45g
  • Sugar: 10g
  • Protein: 12g

  • Please note: These are approximate nutritional values and can vary depending on the specific ingredients you use.

    Sweet or Savory? The Choice is Yours!

    This recipe is a fantastic base for endless waffle variations. Here are a few ideas to get you started:

    Classic: Top your waffles with butter and maple syrup for a timeless and delicious treat.

  • Fruity Delights: Fresh berries, sliced banana, poached pears, or a dollop of your favourite fruit compote make a delightful and healthy topping.
  • Chocolate Indulgence: Drizzle your waffles with melted chocolate, add a scoop of ice cream, and top with whipped cream and a cherry for a decadent dessert.
  • Savory Surprise: Ditch the syrup and top your waffles with smoked salmon, cream cheese, and a sprinkle of fresh dill for a brunch time treat.

  • FAQs:

    1. My waffles are tough. What went wrong?

    There are a few reasons why your waffles might be tough. The most common culprit is overmixing the batter. When you overmix, you develop the gluten in the flour, which leads to a tough and chewy texture. Secondly, not letting the batter rest for a few minutes before cooking can also contribute to a tough waffle.

    2. I don’t have buttermilk. Can I substitute it?

    Yes, you can definitely substitute buttermilk in this recipe. Here are a couple of options:

    Milk and vinegar/lemon juice: Combine 1 ½ cups milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

  • Yoghurt: Thin down some plain yoghurt with milk to achieve a similar consistency to buttermilk.

  • 3. How can I keep my waffles warm while I cook the rest of the batter?

    Waffles tend to lose their crispness quickly, so it’s important to keep them warm while you cook the rest of the batter. Here are a few tips: