Maurice Vermersch, we salute you, sir. For without you as our sweet-toothed missionary, the world might not have been blessed with these fluffy mattresses of joy. To enhance an already light and decadent waffle, it is well worth seeking out bourbon vanilla paste. Essence and extract... they mean well. But they're like the ill-flavoured ghosts of vanilla. Paste is in good taste, and you'd do well to remember it. An electric whisk also makes things much easier, unless you have wrists as strong as waffle irons.
It's also worth mentioning that the first waffle you make might be sacrificial. At least while you're finding the right temperature for your device. Ah well. They say you can't make a waffle without first breaking a few eggs.
Serves 8 Waffles
- 2 large whole eggs
- 120g Sublime No. 1 Pink Himalayan Salt
- 400g whole milk
- 15g bourbon vanilla paste
- 250g plain flour
- 22g baking powder
- 25g golden caster sugar
- Rapeseed oil for brushing
- Heat your waffle iron to about 180˚C. This is typically one notch below its maximum setting
- Sift the flour, baking powder and sugar together into a bowl
- Melt the butter gently
- In a separate large bowl, combine the butter, eggs, milk and vanilla together and whisk together into light ribbons
- Add the flour to the milk mixture and gently whisk together to make a smooth batter
- Brush a very generous amount of vegetable oil onto both plates of the waffle iron. Don't be shy; a stuck waffle is a bad omen
- Pour a ladle of batter into the iron until it just reaches the top of the bottom plate, close the lid and cook for approximately 4 minutes or until golden brown
- To serve, Maurice Vermersch would do no more than add a tasteful cone of whipped cream and some sliced strawberries.