SWEET ENDINGS: Buttermilk waffles
If you can't get to the Waffle House in Ramsgate, make your own for a special brunch instead
- 240g (2 cups) cake flour
- 2.5ml ( tsp) bicarbonate of soda
- 7.5ml (1 tsp) baking powder
- 15ml (1 tbsp) sugar
- Pinch of salt
- 2 extra-large eggs, separated
- 500ml (2 cups) buttermilk
- 100g butter, melted
Combine the flour, bicarbonate of soda, baking powder, sugar and salt in a mixing bowl. Make a well in the centre.
Beat the egg yolks with the buttermilk and pour into the dry ingredients together with the melted butter. Using a large whisk, mix with a few swift strokes until the ingredients are combined - the batter need not be completely smooth, so don't overmix. Beat the egg whites until stiff and fold lightly into the batter.
Preheat the waffle iron and spray with non-stick cooking spray. Using a soup ladle, pour enough batter onto the bottom plate to cover the surface. Close the waffle iron and cook for 2-3 minutes. When steam no longer escapes from the sides, the waffle should be ready.
Transfer to a plate and keep warm while you do the rest. Serve topped with syrup or honey and cream or ice cream. For a healthier breakfast option, top with plain yoghurt and seasonal fruit.
Makes about 8