Waffles are such a nice option for breakfast at the weekend. I actually prefer savoury waffles (recipe in our FREE cookbook), but this is a recipe for sweet ones.
Each waffle iron is very different, and like making pancakes the first ones are always a little weird.
Tip! Don’t fill up the surface of your waffle iron with the batter, I normally scoop up to 1/2 of the surface. Otherwise, it will leak out from the sides of the waffle iron, when overfull.
- 2 cups self-rising flour
- 4 tbsp sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 4 tbsp yoghurt
- 1 1/2 cups milk
- 6 tbsp melted unsalted butter
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Preheat waffle iron.
Gently coat with nonstick baking spray.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Whisk the yoghurt, lemon juice into the milk until well combined.
Pour the wet ingredients (butter, milk/yoghurt/lemon juice mixture, vanilla) into the dry ingredients
Whisk until blended
The batter should be lumpy
Scoop the batter into the preheated waffle iron and cook until the waffles are golden brown and crisp.