berries, Greek yogurt and a drizzle of honey, streaky bacon and maple syrup, ice cream and chocolate sauce, peanut butter and banana
If you don’t have a waffle maker, try cooking the batter in an oiled griddle pan, flipping when the underside is golden and crisp.
Whisk the buttermilk, melted butter and vanilla together in a large bowl. Separate the egg and whisk the yolk into the buttermilk mixture. Whisk the egg white in a clean bowl until it forms stiff peaks – this will keep your waffles light and fluffy.
Weigh all the other dry ingredients into a bowl. Whisk in the wet ingredients to create a smooth batter then carefully but decisively fold through the egg white – don’t worry if you are left with a few small lumps. Cover with cling film and leave the batter to sit for 30 mins, if you have time.
Lightly oil then heat your waffle maker (or see the tip below). Heat the oven to low, so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the waffle maker, close the lid and cook until the waffle is golden brown on both sides and will come away from the maker easily, about 2 mins. Repeat with the remaining batter, then top with whatever you fancy.