He doesn’t like butter so let’s see what happens….. have I broken through?!?!

Recipe
1) 335 g flour , plain / all purpose
2) 40 g caster sugar / superfine sugar (sub granulated / ordinary sugar)
3) Pinch cooking / kosher salt
4) 4 tsp baking powder (if yours is old, check it's still good)
5) 330 ml milk , full fat, slightly warmed (too cold and it lower the temp of the batter and make it hard)
6) 1/2 tsp vanilla essence
7) 4 large eggs at room temperature (incorporate easily into the batter)
8) 150g / 11 tbsp unsalted butter , melted and slightly cooled (not hot to touch)

Directions
1) Whisk dry ingredients – Whisk flour, baking powder, sugar and salt.
2) Make a hole in the center, put the milk, eggs and vanilla in first and whisk to combine. Once incorporated, add the butter then whisk until lump free.
3) Batter – The batter is thicker than a pancake batter (which should be thin enough to spread in a pan) but thinner than a muffin batter (which semi-mounds in muffin tins).
4) Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer. And if you rest overnight, the batter develops more flavour
5) Fill waffle maker – Preheat a waffle iron until hot. I layer it with butter because I love butter! Then use a ladle to fill with batter, just until the iron is covered. Be careful not too put TOO much or it will leak out the sides.
6) With my waffle maker, it takes 13 minutes to get it crunchy on the outside. A good waffle maker will do it in 3 minutes (crunchy outside soft inside).
7) Remove from the waffle iron using a butter knife of similar, then i let it cool on a wiring rack.
8) After 3-4 minutes, take it off the wiring wrack and serve with strawberries, blueberries and a drizzle of icing sugar to make it look and feel FANCY. LOL

Enjoy!

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