The waffle is not – as many people think – an American invention, to be served automatically with maple syrup, but French and very ancient, dating back to the middle ages. This batter is easy to make and produces lovely light waffles.
Sift the flour into a large bowl. Add the yeast, eggs, sugar, vanilla extract and salt. Gently whisk in
Preheat the waffle iron. While it is heating, stir a further
Open the waffle iron and brush the surfaces lightly with sunflower oil. Pour in just enough batter to fill the holes, close the lid and cook for 4 minutes or for the length of time specified by the manufacturer. Lift the lid. The first one usually sticks and, as with making pancakes, practice makes perfect. If it sticks, leave it in for another minute and try again.
In Northern France these would be eaten with sugar and whipped cream, but they are also great with jam or maple syrup or ice-cream.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.