Recipe of Ingredients (handed down and modified for countless generations):
Makes about 10, depending on your waffle iron.
2 cups plain flour
1 cups cornflour
2 tbsp caster sugar (though the original recipe is without this)
1/2 cup (150g) margarine (full fat version only - low fat types are useless) or butter
~450ml cold milk - actual volume dependent on cup size
1/2 tsp baking powder - fresh!
1/8 tsp bicarbonate soda
3-4 drops vanilla essence - to taste
1 egg
These quantities are roughly in the correct proportions but can be modified to get a good batter mix. To create the batter it is important to first mix the flour and margarine so that it forms a 'peak' when you pinch the mixture together. Another tip is to add the milk gradually to make sure the mixture doesn't get too thin, if it does just add more flour.
Premix all the dry ingredients together.
Cut the margarine into the flour, baking powder and bicarbonate soda mix using the well established and highly acclaimed 'Mann method' of two table knives.
Keep cutting and simultaneously coating the lumps of margarine until they have disappeared and the mix is 'fluffy'. The mixture should stay together after pinching, otherwise there is not enough margarine and the waffles will not be crisp. (A food processor can be used towards the end of this process, but not too soon or the margarine coats the blades!)
Place the mixture in a food processor for the next stage - add some of the cold milk slowly to the batter mix whilst the processor is on. Slowly add more milk as the flour is incorporated. Once all the flour mix has been
incorporated into most of the milk, add the egg while the batter mix is still too thick. Then add enough milk so that the batter mix reaches a nice gloopy consistency - thicker than pancake batter, then add the vanilla essence.
Beat like crazy for a few minutes - if you haven't already done so!
Gloopy waffle mix
Traditionally the mixture should then be left for 30-60 minutes at room temperature before use, although no-one seems to know why, but it also works straight away!
1) Wipe the waffle iron with a smear of margarine on both plates.
2) Heat the waffle iron until it starts to smoke the margarine slightly on opening.
3) Pour in about a soup ladle full of batter, close & cook (about 3 minutes in our waffle iron).
DISCARD the first one with all the old rancid oil traces incorporated.
Keep the heat on continuously and repeat steps 1) & 3)
Serve hot with blueberry jam and fresh, whipped cream. (Alternatively, Maple syrup, Chocolate syrup, or favourite jams can be used!)
