300 ml milk.
225g self-raising flour.
2.5 level tsp. baking powder.
¼ tsp. Salt.
100g. unsalted butter – melted and cooled.
Whisk eggs and milk.
Whisk dry stuff into wet stuff (above).
Stir in butter, just enough
(too much stirring → tough waffles, apparently!)
Pour into waffler, a ladle at a time.
Try not to spill it.
Cook until brown on outside.
Chuck on heaps of butter and maple syrup (and lardons?)
P. S. Best when hungry after a jolly good open water swim!
P.P.S. Stores well in washed out tonic water bottle in fridge (squeeze to eliminate air in bottle – OK to use when grey but doesn’t look too fab!)
P.P.P.S Must use at room temp., otherwise WAY too thick to pour!
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