Matthew Evans uses yeast in this batter and leaves it to slowly come to life in the fridge overnight for a deeper flavour. The batter will rise, so choose a large bowl. If you’re in a hurry, you can make the batter an hour before and leave it at room temperature, but it’s not as good in my opinion. I used a waffle iron, but a waffle maker works as well. The perfect waffle is crisp on the outside and soft in the middle, so keep them warm, uncovered, in the oven for best results.
- 2 eggs
- 375 ml (1½ cups) milk
- 300 g (2 cups) plain flour
- 1 tsp sugar
- 7 g yeast sachet
- Seasonal fruit, maple syrup and pouring cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time overnight
Whisk eggs and milk in a large bowl until well combined. Sift over flour, sugar, yeast and 1 teaspoon of salt, then whisk until a smooth batter. Cover and refrigerate overnight to rise.
Preheat a lightly greased waffle iron or maker. Ladle in 80ml batter, close lid and cook for 2 minutes or until golden. Transfer to a plate and keep warm, uncovered, in an oven preheated to 100ºC. Repeat with the remaining batter.
Serve the waffles with fruit, maple syrup and pouring cream.
Photography by Alan Benson. Styling by Michelle Crawford. Food preparation by John McFarlane.
As seen in Feast magazine, May 2014, Issue 31.