2: Breakfasts, Griddle pan waffles

The second in the series on our favourite breakfast and brunch recipes.

This is from Jamie Oliver's inspired idea to make griddle-pan waffles and saves yet another appliance being purchased to sit at the back of the cupboard.  I have slightly adapted this to suit my needs.

Ingredients:

1. 2 eggs, beaten
2. 300ml skimmed milk (I made up 3tbsp of skimmed milk powder to 300ml)
3. 300g SR flour
4. 2tsp baking powder100g salted butter OR 100g unsalted butter plus quarter tsp salt (melted then cooled)
5. 1 tbsp sunflower oil

Method:

Sift the flour and baking powder into a large bowl and make a well,  add the beaten eggs and combine with the flour then add the cooled melted butter and stir gently to combine.  Don't overwork this batter.

Heat the griddle pan dry then when it's very hot add the oil and swish to coat, turn the heat down to medium.  To make 4 smaller waffles pour about quarter of the batter on each side of the pan to make 2 waffles and let it spread itself out then cook for about 5 minutes until the underside edges look nice and browned.  Carefully flip them over, this bit can be messy but don't worry, it's not going for best in show.  Cook for another 6 minutes or so on the other side then turn once more and cook for 5-6 minutes until they sound crisp when tapped with a spoon.  Keep in a warm place until the remaining half of the batter is done.  To make one large waffle pour all of the batter into the griddle-pan and cook for about 6-8 minutes on one side then either flip, if you're feeling brave, or carefully turn and cook for a further 6-8 minutes until crisp and cooked through.

Serve with savoury or sweet toppings of your choice.  Traditionally these are served with crisp bacon and maple syrup.

We enjoyed these with honeyed roast tomatoes, bacon and fried egg.

These can be frozen and reheated.