2 cups gluten free self-raising flour
1 teaspoon bicarb soda
2 teaspoons sugar
90g butter, melted
1 ¾ cups milk
Preheat waffle iron.
Mix together flour, bicarb soda, sugar and salt into large bowl.
Whisk eggs, butter and milk in a jug and gradually pour into dry ingredients, whiskin until smooth. Set batter aside for 10 minutes.
Brush waffle iron with a little melted butter. Pour ½ cup batter into centre and spread almost to the corners of the grid. Close lid and cook for 2 minutes or until golden and crisp.
Grated onion and chopped herbs can be added for a savoury waffle.
Substitute half the milk with coconut milk and add substitute ½ cup gluten free self raising flour with coconut.
Add ½ cup mashed pumpkin and a teaspoon of cinnamon, ground ginger, nutmeg and baking powder instead of ½ cup milk.
Substitute ½ cup flour with polenta and serve with crispy bacon.
What’s your favourite brunch dish?