I have the Salter Deep Fill XL waffle iron and it has served me very well with this recipe:
- 100ml milk
- 100g self raising flour (Doves Farm gluten free, in my case)
- 1 large egg
- 1tsp vanilla extract
- 20g melted unsalted butter
(Usually made in larger quantities.)
This gets blended for ~30s and poured into the pre-heated waffle iron, without any oil, etc.
8-10 minutes and the waffles typically pull right out without an issue. These waffles are a little too dense, to my taste of late, so...
I have been trying to make them fluffier and changed the recipe to:
- 100ml buttermilk
- 1tbs baking powder
- 100g self raising flour (Doves Farm gluten free, in my case)
- 1 large egg
- 1 egg white
- 1tsp vanilla extract
- 20g melted unsalted butter
(Also usually in multiple quantities.)
The waffle iron is sunflower-oiled heavily and pre-heated.
The egg white is whipped to reasonably firm peak, the wet and dry ingredients are mixed together and then folded into the whipped egg white.
(Yes, I realise the baking powder/whipped egg white is probably unnecessary, but it makes super light waffles.)
I sometimes add a little extra flour.
The problem is this usually sticks very badly to the waffle iron and needs a metal implement to remove it. Even with being pre-oiled.
Adding extra flour seems to improve the situation, but I'm not sure why and is not a guarantee.
What else can I do to help the waffles come away from the iron without sticking and needing a chisel?
Btw, even checking half way through the cooking process usually shows they are stuck before they have even cooked at all.
