Griddle Pan Waffle recipe
I love giant foods. A giant cinnamon roll, giant sausage roll and a giant peanut butter cup, to name a few. Giant things are also an excuse for me to make inelegant food which doesn’t require much precision; precision is just not my strong suit. This bloody great big Griddle Pan Waffle is a genius find for several reasons a) it’s giant b) it’s easy and quick and c) it can be breakfast, lunch and/or dinner.
I recently bought this non stick griddle pan and it’s been brilliant. I do love my cast iron version for steaks, but this one it perfect for everyday use, and in particular, this griddle pan waffle. The recipe is a classic waffle batter, the usual eggs, milk and flour with plenty of melted butter. The cooking method though is a bit different. The waffle is griddled in one giant pan of crisp, golden loveliness; what you serve with it is entirely up to you. We enjoyed ours with crisp bacon, avocado and sriracha, but we’ve also had it as a mid week supper with oven baked sausages and onion gravy. This huge waffle is quite the versatile carb you need in your life and it’s all thanks to Jamie Oliver, God bless him.
Ok so this is by no means, haute cuisine, but who needs to be making fiddly little bits and bobs mid week. You need a large slab of pancake with all the toppings to see off January.
This couldn’t be a more simple recipe. It’s a bloody great big waffle; you could add some grated cheese if you like, but this is so good as it is. It’s all about your choice of toppings and these are so extensive, I didn’t even photograph them, it’s up to you, just pile them high.
Make a start with the batter. In a large bowl, whisk the eggs then pour on the milk, whisking as you go.
Next, sieve the flour, baking powder and salt into the egg and milk mixture and whisk until smooth.
Pour in the cooled, melted butter and fold in briefly, don’t over mix or your pancake will be tough.
Now heat your griddle pan over a high flame with a tablespoon of oil or a knob of butter. Swirl around to ensure the pan is coated.
Turn the heat down, then pour in your batter, ensuring the waffle is in an even layer.
Cook for 6 minutes, keeping an eye on the bottom to ensure it’s not browning too quickly. Then comes the tricky part – turning the bloody great big waffle over. Get all your implements ready, I used a large spatula and a palette knife and still some of batter slopped over the side of the pan. Just do your best, if it breaks, don’t panic, this isn’t a beauty competition after all.
Cook the underside for another 6 minutes. Make sure the centre is set then give it another minute to crisp before turning out onto a board.
Cut or tear the waffle into quarters and serve, piping hot, with whatever you bloody fancy. Crispy bacon, sausages, avocado, baked beans, maple syrup, sriracha, eggs; any or all of these would be amazing.
I didn’t get to eat my waffle alone, I had a drooling companion, and who could blame him.
Griddle Pan Waffle recipe
Makes one large one, enough for 4 people, generously
You will just need a bowl and a griddle pan for this
100g butter, melted and cooled
225g self raising flour
2 teaspoons baking powder
A big pinch of salt
Crispy bacon, avocado, eggs, sausages, baked beans, to serve, you choose, the possibilities are endless
Take a large bowl and whisk the eggs. Pour on the milk, whisking as you go, then sieve in the flour and baking powder with a big pinch of salt. Whisk in the flour mixture until you have a smooth batter then pour on the melted butter. Fold it in, but don’t over mix, until it’s just combined.
Take your griddle pan and heat over a high heat with a tablespoon of oil or a knob of butter. Swirl it around to ensure the pan’s covered.
Pour the batter into your hot pan then turn down the heat to low. Cook for 6 minutes keeping an eye on the base to make sure it’s not getting too brown. Now for the tricky part, turn the large griddle waffle over. I used a large spatula and a palette knife, but don’t panic if it breaks or spills a little in the process. Cook the second side for another 6 minutes. Make sure the inside is fully cooked, give it another minute to crisp, then turn out onto a board. Cut or tear into four pieces and serve, piping hot with all the toppings of you choice.