To make about 10 waffles, mix the batter as for pancakes using 250g (8oz) self-raising flour, 2 egg yolks, 300ml (Spirit) milk, 1 tablespoon vanilla sugar and 50g (2oz) melted butter. Quickly fold in 2 stiffly whisked egg whites with a large metal spoon to make a consistency like double cream.

Grease and heat the waffle iron on a gas flame or on an electric element, or use an electric waffle iron, following the manufacturer’s instructions; turn the nonelectric iron over so both sides are very hot. Manual irons made of aluminium will heat quicker than those made of cast iron. Spoon in the batter without overfilling. Cook for 11/–2 minutes or until it stops steaming, turning once. If the iron does not open easily, cook for ½-1 minute longer.