Waffle House Waffle

1 1/2 cups (210g) all purpose plain flour
1/2 cup (100g) granulated sugar
1 tsp fine sea salt
1/2 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
1 large free range egg
1/2 cup (120ml) whole milk
1/2 cup (120ml) heavy cream
1/4 cup (60ml) buttermilk
4 TBS (60g) butter, melted
1/2 tsp pure vanilla extract

To serve:
softened butter
pure maple syrup
fresh berries (optional)

Whisk all of the dry ingredients well together in a medium bowl. (flour, sugar, salt, baking powder, soda.) Whisk the egg, milk, cream, buttermilk, melted butter and vanilla together in a glass beaker to combine well.

Make a hollow in the center of the dry ingredients. Add the wet into the hollow of the dry gradually, mixing in with a rubber spatula and scraping the sides of the bowl until everything is evenly dampened. No large pockets of dry ingredients should remain. A few small lumps are preferred, so do take care not to overmix.

Preheat your waffle iron to medium heat. Spray lightly with low fat cooking spray or oil the plates if needed.

Ladle the batter onto the bottom plate of your waffle iron, add 1/4 to 3/4 cup of batter, depending on the size of your waffle iron. Spread out lightly to the edges using a rubber spatula.

Close the iron and cook, undisturbed for 4 to 6 minutes, until golden brown and crispy edged.

Transfer to a wire rack that you have placed over a baking tray in a low oven to keep warm. Repeat with the remaining batter until you have cooked all your waffles. Serve warm with butter, syrup and berries.