Mums are naturally nurturing. They will happily cook for us and even do the dishes. (My mum would!) So come Mother’s Day, let’s invade the kitchen and prepare something special for our mum. I can’t think of a better way to surprise mine than with a sweet and satisfying plate of waffles early in the morning.
With basic pantry ingredients and a trusty waffle maker, anyone, even kitchen beginners, can give this waffle recipe a go. Make these crisp, golden treats your own by pairing them with syrup and berries or, for this special day for mum, making them decadent with whipped cream and warm caramel sauce.
So fill the breakfast tray with flowers, add the morning paper, brew mum’s favourite tea or coffee, and let this simple but oh-so-delicious waffle recipe be your way of saying how much you love and appreciate her.
- Waffle maker
- Whisk or stick blender
- Small saucepan
- Mixing bowls
- Digital scale or measuring cups and spoons
- Egg separator
- Silicone spatula
- Large measuring jug
- 175g (1 ¾ cup) plain flour
- 19g (4 tsp) baking powder
- 30g (2 tbsp) sugar
- Pinch of salt
- 113g (½ cup) melted butter
- 394ml (1 ¾ cup) milk
- 2 egg yolks
- 2 egg whites
Caramel sauce and whipped cream
- 2 egg yolks, lightly beaten
- 60ml (2 tbsp) milk
- 30g (2 tbsp) salted butter
- 200g (1 cup) brown sugar
- 15g (1 tbsp) powdered sugar, sifted
- 225ml (1 cup) whipping cream, cold
- Make your caramel sauce first to give it time to cool. Start by whisking two egg yolks and milk in a small bowl. Set aside.
- Put your salted butter and brown sugar in a saucepan. Stir and melt them over medium heat.
- Once the sugar has dissolved, remove the saucepan from the heat and whisk in the yolk and milk mixture. Put the saucepan back on the stove and let the sauce simmer for 2 to 3 minutes until slightly thickened. Let your caramel sauce cool down in the saucepan before pouring it into a storage jar. Set aside.
- For the whipped cream, simply combine your cold whipping cream and powdered sugar together in a bowl then whisk them together until stiff. Store the whipped cream in the fridge until you are ready to plate.
- To start making your waffle batter, sift the plain flour and baking powder into a bowl then add in the sugar and pinch of salt. Whisk all of them together to combine.
- In another bowl, whisk your egg yolks, melted butter, and milk until well combined. Whisk your wet and dry ingredients together without over-mixing. Set aside.
- Preheat your waffle maker to prepare it for cooking.
- While your waffle maker is heating up, use a clean and dry bowl and whisk to beat two egg whites to soft peaks. With a silicone spatula, fold your egg foam gently into your waffle batter.
- Use a ladle to fill your preheated waffle maker with just the right amount of waffle batter. Alternatively, you can transfer some of your batter into a measuring jug and use that to fill your waffle maker more easily. Cook your waffles until golden brown.
- Place your crisp waffles on a plate. Drizzle caramel sauce on the waffles and top with whipped cream.
- Cooked more than enough waffles? Stack your leftovers on a baking sheet or tray with parchment paper in between the layers. Freeze them for at least 6 hours. Once frozen, transfer your waffles in a resealable freezer bag or freezer-safe container. To reheat, warm thawed waffles in the microwave, toaster, or oven.
- Keep any leftover caramel sauce in the fridge for two weeks. To make your chilled sauce pourable again, transfer it to a microwave-safe bowl and heat it up for a few seconds in the microwave. You can also transfer it to a heatproof bowl and place it on a pot of simmering water to soften while stirring occasionally.
- Love putting caramel on everything? That’s great as this caramel sauce also makes a perfect topping for ice cream or cheesecake, dip for apples, or sweetener for your banoffee pie.
- Read our Waffle Maker Buying Guide learn all you need to know about our amazing collection of waffle makers.