Waffles

Whisk 200 g plain flour with 1 tablespoon baking powder, then mix in 2 eggs, 300 ml milk and 50 g melted butter until just combined. Spoon into a hot, lightly greased waffle maker and cook for 3–5 minutes, until golden and crisp.

Yes. Swap the plain flour and baking powder in a waffle recipe for the same weight of self-raising flour, and leave out the baking powder so the waffles do not rise too much.

Arrange them in a single layer and air-fry at 180°C for 4–6 minutes, turning halfway, until hot and crisp. They can go straight in from frozen.

For a sweet topping, try strawberries and whipped cream, chocolate spread or maple syrup; a scoop of ice cream makes them a dessert. For a savoury-sweet version, serve them with crisp bacon and maple syrup.

Cool them quickly and refrigerate within 2 hours; eat within 2 days or freeze them for longer storage. Reheat until steaming hot all the way through, and only reheat once.

Waffles cook in a patterned iron, which gives them crisp edges and deep pockets for toppings. Pancakes cook flat in a frying pan; British pancakes are usually thinner and less fluffy.

Most plain waffles are vegetarian: eggs and milk are common ingredients and are suitable for a vegetarian diet. For shop-bought waffles, check the ingredients if you need to avoid a particular ingredient.