These feather light waffles are best cooked as needed. We used a regular electric waffle maker. Make the batter a few hours beforehand and leave it to stand.
YOU WILL NEED
- 100 g butter, melted
- 3 large eggs
- 1 ½ cups (375 ml) full cream milk
- 2 cups (240 g) flour
- 2 t (10 ml) baking powder
- 1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
- ½ cup (125 ml) grated cheddar cheese
Beat together the melted butter, eggs and milk really well.
Sift together the flour, baking powder and Garlic & Herb Seasoning. Add the cheese to the sifted dry ingredients and toss through with your fingers. Add dry ingredients to the egg mixture.
Mix on slow speed until all the ingredients are well combined. Allow to stand for at least ½ an hour or overnight in the fridge.
Heat waffle iron and spray lightly with a non-stick spray. Using a ladle, spoon and level mixture onto waffle iron.
Close the lid and cook until nicely browned. Serve with scrambled eggs etc.
It is a good idea to encourage guests to cook waffles as they go.