- 250g plain flour
- 1/2 cup castor sugar
- 1 tsp salt
- 450ml fresh milk
- 5ml Vanilla essence
- 30ml pure vegetable oil
- 2 eggs
- Ice cream
If you are in Zimbabwe, waffles are commonly found at Creamy Inn and a couple of other places. The good thing about waffles is that you can have them in the morning with fruit and a drizzle of honey or as a dessert with ice cream and chocolate sticks as I have done here. They are really not hard to make and do not take time either. The trick is to leave them nice and golden brown as well as being light when flipped. Let’s take a shot at it!
- Get your ingredients ready which are 250g plain flour, 1/2 cup castor sugar,1 tsp salt, 450ml fresh milk, 5ml Vanilla essence, 30ml pure vegetable oil, 2 eggs,strawberries,Ice cream and bananas. Get your mixing bowl ready. Sift all your dry ingredients into the bowl i.e 250g plain flour, 3 tbsp castor sugar and1 tsp salt and set aside. Measure your 450ml fresh milk into a jar.
- Pour eggs into the milk and add vanilla essence and then whisk. Pour milk and egg mixture into the set-aside bowl with sifted dry ingredients.
- Add oil then whisk this mixture until a smooth batter forms and there are no lumps. Your waffle batter is now ready. Grease your waffle maker and preheat it for at lest 1 minute. However, if it non-stick greasing it is not really necessary.
- Pour your waffle batter into the preheated waffle maker and cook until golden brown. You are free to open your waffle maker and check if its all coming together turning into the golden brown color. The cooking time varies from one waffle maker to another. Mine took about 4-5 minutes on each waffle.
- Your waffle is ready.
Pictorial Detailed Instructions
That’s it. I hope you enjoyed this recipe. Rest assured this is an easy and straight forward recipe to follow. It’s really up to you what you will serve – breakfast or dessert variation. Please let me know how it goes in your kitchen. Also let me know if there are some tricks and techniques you might know which are useful when making waffles. Apart from that remember you are very much welcome to join my popular mailing list – ZimboKitchen Today – which I use to communicate new recipes via email to your inbox. You may sign-up here and remember to immediately confirm your subscription in your inbox after sign-up. Thanks!