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If there is one hypnotising smell at a food market, hands down it has to be the smell of waffles cooking – especially during the winter season. Most advent Christmas markets in Europe have a waffle stand and I am convinced it acts as a marketing tool to send the waffle-aroma out there to bring in the crowds.
If you love waffles and miss treating yourself to some, this gluten-free recipe will tick all the boxes for that perfect breakfast or snack. If your children have trouble waking up in the morning for school – make waffles. I assure you that the smell of them cooking will wake them up easily and they’ll be in a great mood!
Ready to cook?
Don’t forget to buy a waffle maker if you haven’t got one. There are plenty on the market varying from reasonably to ridiculously priced. I chose a well-known brand with just the basic functions for under 50 euros. It works just fine.
What to serve with waffles
Like pancakes and French toast, waffles classically go well with maple syrup and fresh berries, but there is a crazy list of toppings that you could experiment with, from Nutella & nuts to banana & caramel.
Not only are the toppings endless, so are the different types of waffles on offer. In my future blogs, I look forward to sharing recipes for shredded potato & ham waffles and corn & cheese waffles with a side of chipotle sauce!
There’s even a Waffle Day on the 24th of July, so make sure you mark that down in your calendar to celebrate…with waffles, of course!
- 300 g store-bought or homemade gluten-free flour
- 2 tbsp gluten-free baking powder
- 75 g butter, melted
- 4 eggs, at room temperature
- 65 g sugar
- 350 ml milk
- 1 tsp salt
- 1 tsp vanilla extract
- an assortment of fresh berries, to serve
- maple syrup, to drizzle over
- Bring the milk to room temperature or heat up slightly in the microwave for 15 seconds on the high setting.
- In a medium bowl, mix the melted butter, eggs, milk, sugar, salt and vanilla together.
- Sieve the flour and baking powder into the mixture
- Add the polenta and mix well for 3 minutes, making sure there are no lumps visible.
- Cover and leave to rest for 30 minutes
- Heat up your waffle machine for 5 minutes at the maximum setting.
- Carefully grease the waffle grids with butter using a silicone brush or a wad of paper towels.
- Ladle just under ½ cup of the mixture into each grid. The thin batter will spread out on its own, but if it hasn’t reached the sides, add a little bit more.
- Close the lid and only open it after 3 minutes. Opening too soon may disrupt the cooking and tear the waffle. If the waffle is cooking too quickly, lower the temperature slightly.
- Remove each cooked waffle to a plate and cover with foil to keep warm. The waffle may seem floppy when removed from the waffle machine, but after a minute or so, they will stiffen up nicely.
- Serve with maple syrup and fresh berries.
- Keeps for 2 days chilled
- Suitable to freeze
These waffles freeze well. Simply wrap several waffles in foil and store them in an air-tight freezer container. Can be toasted or oven re-heated from frozen straight-away.
Made this recipe (with homemade buttermilk) for breakfast for the family and it was a hit! They were not too sweet and was crisp on the outside. I have frozen a few left overs too 😊. Thank you for all your delicious recipes.
You’re welcome, Vathsala! I love buttermilk in waffles too! So happy to hear they were a hit. Thanks for your kind feedback!