Classic Waffles

Instructions

Whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. In a separate bowl, whisk together the eggs, milk, yoghurt and melted butter (adding the butter last). The mixture may be a little lumpy from the butter, which is fine. Fold the wet ingredients into the dry ingredients to combine. Preheat your waffle iron. Brush the butter onto the iron using a pastry brush or paper towel. Cook the waffles until golden and crisp. You will need about 1⁄2 cup of batter per waffle. Depending on your waffle iron, these will take 2-4 minutes to cook. Butter the waffle iron in between batches. Serve the waffles immediately or keep them warm in a 100°C (200°F) oven (all types) until you are ready.

• plain flour Notes: 2 cups, 300 g, all-purpose
• 1⁄2 tsp baking powder
• 1⁄4 tsp bicarbonate of soda Notes: baking soda
• sea salt flakes Notes: 1 tsp
• large eggs Notes: 4
• milk Notes: 1 cup, 250 ml
• Plain yoghurt Notes: 1 cup, 250 g
• unsalted butter Notes: 80 g, 23⁄4 oz, plus a little more for brushing on the waffle iron, melted
• Strawberries Notes: bananas or raspberries, sliced
• Maple syrup
• Chocolate Notes: see note 1, melted