We were there for merely eight days but we did so much.
The hotel was perfect. Husband got a great deal at a hotel on the river walking distance to the London Eye. We were in a nice big suite!
|Tower of London|
|Through the London Eye|
|The Breakfast Club|
But what does our London trip have to do with waffles you ask. Well, this is how. Our first weekend back, I decided to make waffles from scratch. Most people have a go-to recipe but I don't. I look it up on my tablet every time. And this time, my tablet wasn't charged, I went to my phone instead. My phone, being in London for over a week, like me, is having a hard time adjusting back to the Silicon Valley life style. It pulled up a recipe from BBC Good Food. I must say this is by far the best waffle recipe I've tried. The batter has a much thinner consistency than what's I'm used to. I did reduce the salt from 5g to a pinch and sugar from 20g to 12g. Yes, the measurements are in grams and mls. It is important to weigh all dry ingredients. The waffles are very light, fluffy and just simply yummy! They also freeze well. Next time, I'm going to have to double the recipe!
Ingredients250g Flour (plain)
7g Baking powder
12g Caster sugar
1 pinch of Salt
30ml Vegetable oil
Method1. Weigh all the dry ingredients, place in a large mixing bowl. Break the eggs into the milk and beat the mixture.
2. Add the egg and milk mixture to the dry ingredients. Add the oil and mix all ingredients together until all the large lumps have been broken up. Do not over mix otherwise the waffles will be heavy when cooked.
3. Preheat the waffle maker and spray with oil.
4. Pour 3/4 of a cup of batter into the waffle maker and cook for 3-4 mins or until golden brown and crispy on the outside.
5. Serve hot with maple syrup. Also good served with sliced banana or blueberries.
6. Cooked waffles can be frozen and heated up in the toaster. Unused batter mixture can be kept in a container in the fridge for up to 2 days.
|Awfully Good Waffles|
Did you see my new favorite thing? The porcelain egg crate for my fresh eggs! Thank you Jen!