It’s nearly Shrove Tuesday aka Pancake Day and the perfect reason for some mid week baking! I’ve got plenty of pancake recipes on my blog, from traditional, crepes to American style puffy fluffy ones. So this year I thought I’d share my trusty waffle recipe.
It obviously helps if you have a waffle iron/maker but if not the recipe also works well in a clean greased griddle pan, which provides the necessary dips to give the iconic waffle shape and also hold the delicious fillings. I was lucky enough to get a waffle maker for Christmas so they’ve become a regular feature to our weekend breakfasts and puddings.
Despite having no egg or egg replacer in, this recipe makes fantastically light waffles which turn beautifully golden and crisp around the indentations. Delicious! In fact, Little S asked for this quote added “They’re the best breakfast I’ve ever had’ – well, that’s a good review isn’t it!
We often have them with maple syrup but here I’ve served them with a sweet but tart blueberry compote and vanilla ice cream for a crowd pleasing pudding.
Egg-free, Dairy-free Waffles
(egg-free, dairy-free, nut-free, soya-free, vegetarian and vegan)
makes 6-8
1 1/2 cups self-raising flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
3 tbsp caster sugar
2 tbsp lemon juice
1 tsp vanilla
3 tbsp melted dairyfree margarine (I prefer Pure) or flavourless oil
1 cup water
- Place all the dry ingredients into a bowl and stir.
- Pour in the wet ingredients and whisk to form a smooth but thickish batter.
- Lightly oil your waffle iron or griddle pan and heat well.
- Pour a dollop into each waffle compartment (I find a level ladleful is the perfect amount for my waffle maker). Close and cook until golden on both sides.
- If using a griddle pan, cook dollops of batter in the pan until golden on one side and then carefully turn over.
- Serve straight away, or keep for later and reheat for 5 minutes in a hot oven before serving.
