This recipe will produce delicious Sweet Waffles which can be served with basically anything your imagination can churn out 🙂
This is my spin on the Sweet Waffle Recipe, it has no sugar, instead relying on Splenda (Sucralose) to provide the sweet crispy kick that is expected and welcome with sweet Waffles!
- 250g Plain Flour
- 2 Heaped tsp Baking Powder
- 10 Heaped tsp Splenda
- 1 flat tsp Salt
- 1/2 flat tsp Cinnamon Powder
- 2 Eggs
- 30 ml Vegetable Oil
- 3 tsp Vanilla Essence
- 475 ml Milk
You’ll also need some oil spray to lubricate the Waffle Maker.
All ingredients are approximate measures only, as anyone experienced knows 🙂
Turn on the Waffle Maker.
Combine the wet ingredients together, whisk well to ensure they’re well combined, and the oil won’t separate!
Combine the dry ingredients together, mix well to ensure even distribution of the Baking Powder, Splenda, Salt & Cinnamon.
Pour the Wet ingredients into the dry, and whisk for a few minutes. Experience will tell you when you’ve achieved the correct consistency – I’d describe it as “flowing slowly from a spoon”. Air bubbles are a must – without the bubbles it will be a Waffle of Fail.
Spray your now hot and good to cook Waffle Maker with some of the spray-oil (Yes, even if your maker is non-stick), ensure that both cooking surfaces receive a coating of oil. For UK readers, it’s that 1 Cal pump spray stuff. For the hippies, you can even use spray coconut oil 😉
Pour in some mixture. Keep in mind that this mixture will expand to double its original size. Pour in enough to just cover the bottom plate until you can’t see any of the raised bits. Slowly close the lid. Some Waffle Makers will have instructions not to clip the lid closed, some will say clip closed, read the manual (RTFM!).
Generally speaking, when in the initial cooking phase, there will be quite a bit of water vapour escaping the Waffle Maker, moving into the “crisping” stage of cooking, the water vapour will decrease to nothing.
When done, remove and serve with whatever floats your boat! Now, I’m a marmalade addict, so mine are usually with lashings of butter and blobs of marmalade! These waffles go equally well with some strawberries and cream. Go Wild!
It wasn’t my intention to make Waffles, just toasted sarnies, but my purchase (As below) changed all that… and they’re a bit of an American Thing, and me being a Brit, I’ve always backed away from the American recipes. Now before anyone jumps on this and says “Not American in invention”, which is true, mine are inspired by the American recipes. If you wanna know more about Waffles (Other than consuming the wee buggers), go Google it (JFGI) – you’ll find the closest oldest incarnation is almost certainly European in origin…
With the Breville machine I bought, when the mixture has been poured in, I just gently close the lid – I don’t clip it closed, then after about 4 minutes of cooking, I squeeze the handle until almost clipped, holding it for around 20 seconds and continuing to cook for around 4 minutes afterwards – this is to ensure that the final waffles aren’t wedge shaped. I know traditional / dedicated Waffle Makers won’t suffer from this issue and you’ll be able to close the lid.
I purchased my Waffle Maker from Amazon, it’s the Breville VST041 Deep Fill Sandwich Toaster, Stainless Steel – Silver. Sandwich Toaster I hear you cry in abandon… But fear not – it has changeable plates to turn it in to a Waffle Maker – 2 for 1!