Belgian waffles

• kefir↗240ml ml
• unsalted butter↗60g g

  melted

• vanilla extract↗½ tsp tsp
• egg↗1
• wheat flour↗220g g
• salt↗½ tsp tsp
• fine sugar1 tbsp tbsp
• baking powder↗1 tsp tsp
• baking soda↗¼ tsp tsp
• butter↗

  for the waffle iron

• berries

  Greek yogurt and honey drizzle, strip bacon and maple syrup, ice cream and chocolate sauce, peanut butter and banana

Step-by-step instructions

1. 1

   Whisk together the kefir, melted butter and vanilla extract in a large bowl. Separate the egg and whisk the yolk into the kefir mixture. Whisk the egg white in a clean bowl until stiff peaks form – this will give your waffles lightness and fluffiness.

2. 2

   Sift all the dry ingredients into a bowl. Add the wet ingredients, whisking to obtain a smooth batter, then gently but firmly fold in the egg white – don’t worry if a few small lumps remain. Cover with film and let the batter rest for 30 minutes if you have time.

3. 3

   Lightly grease, then preheat your waffle iron (or see the tip below). Warm the oven at a low temperature to keep cooked waffles warm while the next one cooks. Pour enough batter for one waffle (about a quarter) into the iron, close the lid and bake until the waffle is golden‑brown on both sides and releases easily from the mold, about 2 minutes 30 seconds. Repeat with the remaining batter, then top as desired.