Waffles
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 6 large waffles; 1 each
- Preparation
- 15 minutes
- Cooking
- 30–40 minutes
- Total time
- 45–55 minutes
Heat / oven settingWaffle maker: follow manufacturer’s heat instructions
Ingredients
| Ingredient | Quantity |
|---|---|
| 300g | |
| 3 tsp | |
| 37.5g | |
| 3 | |
| 375ml | |
| 75g | |
| 1.5 tsp | |
| 1.5 tsp for brushing the plates |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales and measuring jug
- Mixing bowl and sieve
- Whisk
- Small pan or microwave-safe bowl for butter
- Waffle maker
- Pastry brush
- Heatproof non-metal spatula
- Heatproof mat
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare equipment
Wash hands and clean the workstation. Place the waffle maker on a stable heatproof surface. Preheat according to its instructions and keep the power lead away from water and worktop edges. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Mix dry ingredients
Sift flour and baking powder into a bowl. Stir in caster sugar.
Mix wet ingredients
Whisk eggs, milk and vanilla in a jug. Add the slightly cooled melted butter; hot butter can start cooking the eggs.
Make batter
Pour the wet mixture into the dry ingredients and whisk gently until just combined. Do not overmix or taste the uncooked batter.
Cook
Brush hot plates lightly with oil if the manufacturer permits. Add the recommended amount of batter without overfilling. Close and cook for the manufacturer’s stated time, usually 4–6 minutes, until golden and fully set. Beware of escaping steam.
Serve
Lift out with a heatproof non-metal utensil and repeat to make six large waffles. Serve promptly for crispness; fruit or yoghurt can be chosen as additional accompaniments.
Portion for six
Makes 6 large waffles; 1 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Flour provides carbohydrate and eggs and milk provide protein. Butter and sugar add energy. Fruit can add fibre when served alongside.
Practical skills
Measuring a batter, combining wet and dry ingredients, safe appliance use and judging doneness.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.