I suspect many people have a waffle iron, either stove-top or electric, at the back of their cupboard, so here is some encouragement to get it out and dust it down. However, if you don’t possess one, this recipe also makes very good pancakes. Unlike many waffle recipes, it uses yeast rather than baking powder to lighten the batter, which gives it a lovely crisp texture. You can get fresh yeast at Raven’s bakery on Ditchling Road. Alternatively the dried ‘easy blend’ yeast works just as well. Remember that as with all yeast mixtures, too much heat will kill the yeast, so check that nothing is above blood temperature until you’re ready to cook the waffles.

Waffles are a great vehicle for both sweet and savoury toppings such as crispy bacon drizzled, US-style, with maple syrup, fresh berries or fruit compote, cream or yoghurt with honey, or they can simply be sprinkled with lemon juice and sugar.

They are best served straight away, and as they require some preparation time, I usually make them for a weekend brunch. This also allows time to make a quick fruit compote, fry the bacon and get out all the other toppings you might like.

Ingredients

• 200g plain flour
• 15 - 30g caster sugar, according to your taste
• a pinch of salt
• 7g dried easy blend yeast, or 15g fresh yeast
• 255ml lukewarm milk
• 60g butter
• 2 eggs

Method

Sift 200g plain flour into a large bowl with a pinch of salt and 30g caster sugar. Stir in the easy blend yeast if using it.

Measure the lukewarm milk into a jug.

In a small bowl, mix the fresh yeast with a little of the measured milk and let it dissolve. Warm 60 grams of butter till just melted, and leave it to cool down.

Beat two eggs, and add to the warm milk along with the yeast mixture.

Whisk to combine thoroughly, and then mix in the lukewarm melted butter, reserving about 1 teaspoonful for greasing the waffle iron.

Add the liquid to the dry ingredients, and whisk to combine all the ingredients.

Cover the bowl and leave for at least 30 minutes, to allow the batter to ferment.

When it is ready, you will see frothy bubbles and the batter will have risen in the bowl.

Either switch on your electric waffle maker, or heat your stove-top waffle iron over medium heat until it is very hot. Brush both sides with melted butter or oil, give the batter a quick stir, and then ladle it in. Close the lid and cook until golden brown, turning the stove-top iron to cook the other side.

Adjust the heat as necessary

Break or cut them into separate pieces and keep them in a warm place while you cook the rest of the batter.

Makes 12 – 14 waffles, depending on the size of your machine.

To make a simple fruit compote, peel and core a large cooking apple, chop into chunks, and cook with a splash of water until semi-cooked. Then add a handful or two of frozen berries – blackberries, blueberries and morello cherries are a good choice – and sugar or honey to taste. Continue cooking over a low heat until soft. Once cool, this keeps very well in the fridge and makes a great topping for muesli, yoghurt, pancakes etc.