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White Forest Waffles
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A waffle's landscape is ingeniously contoured: the grid of pockets begs to be flooded with syrup or cream. The secret of a great waffle is to use enough butter to give that all-important crunch and to guard against pesky sticking. Whisked egg whites add an airy lightness. You will need a waffle iron – there's no getting away from it – but they aren't expensive. Go wild with heart-shaped irons or stick to conventional rectangles. Whichever shape you choose, non-stick electric versions are the easiest to use and clean. Failing that, use the batter to make giant Scotch pancakes in a frying pan. Cooked waffles freeze and reheat very well, just toast them back to crispiness and you're away.
Typical values per serving:
This recipe was first published in April 2007.