As Lincoln approached toddlerhood he broke up with pancakes, so after watching countless reels on social media I bought myself a waffle maker; which I’ve become utterly obsessed with, many moons later. I cannot explain the extent of my obsession but I have … I waffled a cheeseburger because I saw it on Instagram.

These wholemeal waffles are loved by everyone at home. I dress them up with chopped strawberries and a lick of maple syrup for Lincoln though our littlest one, Leonard just gets it plain as he is 10 months old soon.

Makes 4-5 standard waffles

Ingredients

150g wholemeal flour, sifted
2 tsp baking powder, sifted
240ml milk of your choice
1 tsp vanilla bean paste
1 egg

Method

In a large mixing bowl, stir the wholemeal flour and baking powder until combined and form a well in the middle. In another bowl or jug, mix together the egg, milk and vanilla bean paste.

Carefully pour the wet mixture into the well of flour, whilst using a whisk to help it combine. Use the whisk to stir together, ensuring there aren’t any lumps in the batter.

Cook waffles as per the instructions of your waffle maker or iron. Cool slightly before serving with your choice of toppings.

Waffles will keep in an airtight container for 1-2 days, in the fridge for 3-5 days, or freeze for up to three months. I like to defrost them, before bringing them back to life in the toaster!