These beauties can be spiced up with some extra flavour either in the mix or just straight on top. We went for topping them with Ice Cream and Strawberries but we also are a big fan of a knob of butter and some sticky sweet maple syrup, or even some little chocolate drops mixed through the batter!
500ml milk, warm
2 eggs, separated
2 caps vanilla extract
Place the dry ingredients in a large bowl and make a well at the bottom with a spoon.
Place milk and butter in a small pot and warm gently over low heat.
When the milk mixture is warm add the egg yolks and whisk to combine.
Pour the milk mixture into the well you created in the dry mix.
Use a whisk to combine the ingredients and make batter.
Beat the egg whites until medium-stiff peaks then fold into the batter.
Allow this mixture to sit at room temperature or warmer to allow the yeast to rise until doubled in size.
Stir it down once or twice if trying to get a stronger flavour.
Transfer the batter into a jug and pour the batter into the hot waffle iron.
N.B. You can bloom the yeast for as little as ten minutes or up to two hours. The longer you let it go, the more rich, yeasty flavour you’ll develop and the more air pockets your waffles will have.