We got a new waffle iron a little while ago, kindly donated from my grandfather who bless him, does not use any type of kitchen machine much these days except for the oven. It definitely works! — I burnt my finger in the first three seconds, it seemed…such are the medals of a cook, I suppose.
I’ve always seen combos of blueberries and lemon curd, which was something we actually had both of! N seemed to love it, judging by how quickly it disappeared…
Makes 10 odd waffles or so.
Recipe: I followed a traditional swedish recipe to go with the waffle maker from sweden (which makes little heart shapes, oh so cute!), where dl measurements are used, so I have converted to the best of my abilities
125g of butter or margarine, melted and then cooled
1 + 1/2 cups of all purpose flour
1 cup of water
1 cup of milk
2 tsp of baking powder
Mix together the flour, water, and baking powder. Add half the milk. Mix together to a thick, smooth batter. Add the rest of the milk, slowly, and keep mixing. Add the butter, and mix together until fully combined.
Heat up the waffle maker (I really don’t know about any other type of waffle maker, the ones that make the thick Belgian type — this batter makes a really crispy type of waffle throughout). Heat up some butter in the waffle iron, and add a few spoonfuls of batter. Spread it out, but don’t let it touch the edges, or it’ll become too full. Close, and let it cook until golden brown and crisp.
Remove from heat, and place them on a wire rack to ensure they don’t go soggy (don’t place them on top of each other!)
You could always put the oven on low heat, and pop them in there to keep them warm whilst making the rest