So I recently got back from Vegas. Someone had to do it. I’ll also throw in that it was first class both ways, just in case you didn’t think I was enough of a bellend.
Now it’s a few weeks later and my tan is holding on by the skin of its fingertips and I’m feeling some type of way about it.
And even though I can’t get a Vegas sun back on my skin in under 45 minutes, I can get one of the dishes I had there on my plate.
There is a recipe here. I promise. I’m not just talking about Vegas for the sake of it.
Now I won’t be a stone cold liar and tell you that a stack of waffles was my Vegas highlight – that highlight belongs to Janet Jackson in concert. I am very much in the Rhythm Nation, forever and always – but waffles were up there in the top 5 moments.
I ate at a little breakfast joint just off of the strip – the name escapes me – and had the most fluffy, buttery stack of waffles ever. A stack of waffles, an obscene amount of caramel sauce, a steaming watermelon sized cup of coffee – it was exactly what my hangover needed.
I knew I had a waffle maker lurking in my cupboard and decided to devise some kind of sweet waffle recipe when I got home. The waffles were that good. I was too scared to ask for a recipe – and I think the waitress had a toothpick in her mouth and rolled her eyes when I asked for more coffee so I’m almost certain she didn’t know it nor would want to ask the chef.
But I needed a Vegas memory in my Kitchen at all times and the magnet-come-bottle opener on my fridge that I bought from a petrol station when I was getting Cheetos and M&Ms just wouldn’t do.
It had to be the waffles.
This recipe is genuinely cracking. Tender but still crispy, fluffy but still a little bit custardy at the core, slathered in some cream and caramel sauce, there is no better way to wake up. Well… sure having the Vegas sun coming through a breakfast diner window would be an even BETTER way to wake up, but I make do.
The recipe does call for a waffle maker – we’re making waffles, so that’s a given – but I urge you to get one. Don’t spend too much on one – they all do the same job and an inexpensive one will do just fine. You could also make these Squaffles which makes use of some sweet potato or butternut squash leftovers.
Yes, it will collect a tiny bit of dust because no one has the time for waffles every weekend God damn it, but like an old friends it’s there when you need it and you’ll never regret falling to the siren call of a necessity. Waffles are a necessity.
I also have a weakness for waffles because Waffle is the name of my dog. Here is a picture of him.
Lovely. Now let’s cook.
Heat a waffle maker up according to whatever instructions come in the box. You’re on your own there. Just get it hot.
In a bowl, mix together 115g of plain flour with 1 teaspoon of baking powder, 3 tablespoons of soft brown sugar and a pinch of sea salt.
In a jug, combine 225ml of milk (full fat, girl) with 3 eggs, 50ml of vegetable oil and a drizzle of vanilla extract.
Whisk them together to create a thin batter.
Pour this into the dry bowl and whisk together to create a voluptuous but creamy batter.
With the waffle maker hot, spray with some flavourless oil – I love when the hot panels splutter and sizzle – pour in the batter. My waffle maker will take this batter in two lots to create four waffles.
Fill your waffle maker as instructed by the waffle maker box thing instruction manual book thing whatever you want to call it.
The waffles – depending on your maker – should take no more than 3 minutes, mine takes 2 but I know some take a little longer but you’re basically looking for the waffle batter to puff and crisp up on the surface.
Carefully pry the waffles out – I use two forks and keep on a warm plate or in a low oven to keep warm.
No fancy condiments here. I just slathered them in cream and some Sea Salted Caramel Sauce from Halen Mon.
MIKEY AND THE KITCHEN. 