Makes 8 waffles
300g plain flour
3.5g dried yeast (half a sachet)
1g baking powder
60g Malt Extract
240ml warm milk
50g vegetable fat
1 whole egg
1 egg yolk

Using a food mixer, mix together the flour, yeast, baking powder, malt extract, fat and eggs until ‘breadcrumbs’ form. Add the warm milk and blend until smooth. Leave to ferment in a warm place for approximately one hour or until bubbles start to form. Once this gentle fermentation has finished, deposit batter into the griddles and cook for 5 minutes undisturbed. Please refer to your waffle maker instructions – best eaten on the same day, drizzled with malt extract or your favourite choice of topping.