Always check the labels of the products you use.
Method
- 1
Whisk wet. Whisk 2 eggs, 420 ml buttermilk and 113 g cooled melted butter together in a large bowl.
- 2
Mix dry. Stir 220 g plain flour, 2 tbsp light brown sugar, 2 tsp baking powder, 1 tsp bicarbonate of soda and 1 tsp fine salt in a second bowl.
- 3
Combine. Add the dry mix to the egg mixture and whisk only until smooth, then let the batter rest a few minutes.
- 4
Warm. Heat the waffle iron and butter or spray it lightly, even if it is non-stick.
- 5
Cook. Ladle about 60 ml batter into a 20 cm round iron, or more for a larger one, and cook until light golden brown.
- 6
Serve. Serve at once with 60 ml maple syrup.
Storage
This batter is meant to be cooked and served straight away for the best texture, so avoid leaving waffles to sit before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
18.2 g per serving
36.4 % of the 50 g daily maximum · 72.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- waffle iron
- large bowl
- medium bowl
- whisk
- ladle
- wire rack set in a rimmed baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 564 kcal |
| Protein | 12.6 g |
| Carbohydrate | 67.5 g |
| of which sugars | 23.6 g |
| of which free sugars | 18.2 g |
| Fat | 27.4 g |
| of which saturates | 16.4 g |
| Fibre | 1.5 g |
| Salt | 3.28 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
