Jamie Oliver Griddle Waffles

Technically this wasn’t trying a new thing, but it almost felt like it as it had been about a year since I last made them – and in that year a lot has changed.

We had cancelled some plans, so had a lot more time for breakfast than we had scheduled for. And Amelia was asleep, so I suggested making Jamie Oliver’s Griddle Waffles as a nice, snowy breakfast treat. I was met with a sarcastic “oh if I must” so I set to it.


First of all, the ingredients:

  • 2 eggs
  • 300ml milk
  • 100g butter (unsalted if possible)
  • 2 teaspoons baking powder
  • 225g self-raising flour
  • Pinch of salt
  1. So I started by cracking in the eggs, whisking them along with the milk. Add the salt and the baking powder (slightly less than Mr Oliver suggests otherwise you’ll feel it on your teeth).
  2. Sieve in the flour to make it nice and smooth and lump free. Whisk it up. Whack the butter – I used unsalted at room temperature – in the microwave until just before it explodes all over the inside of it. Then put a third in. Whisk. Another third. Whisk. Final third. You can guess what is the next step… Yup. Whisk.
  3. Rest for 30 mins so the baking powder and flour get to work.
  4. Heat up your griddle pan until it is about to melt. Pour in the batter and make sure it spreads evenly about in your pan. Turn the heat down to medium and cook for 8-10 minutes.
  5. Mr Oliver wants you to flip it with a spatula. Don’t. It’ll collapse on you and your hob and probably set your house on fire. Instead slide it onto a plate, then put the pan over the “raw” side and turn the plate and pan upside down. Voila. It’s turned. Cook the other side for another 8 minutes.
  6. When it is done, slide onto a chopping board, drizzle with maple syrup. It looks like this…
  7. Once it’s all soaked in, cut in half, then cut again into batons. Serve with a ramekin full of more maple syrup so you can dip them.

I had mine with a mug of hot chocolate as it was about 11.30am by then, so it seemed an ok time for a sugar overload. The baking powder and self raising flower make them quite thick, but that allows for more goodness to soak in when you dip.

They’re wonderful, easy and make you look like you know what you’re doing in the kitchen, so they will always be a winner in my book.

Thanks to Recipe Rifle for archiving the recipe as it had disappeared off of the Channel 4 website it was on last year, although I have changed it ever so slightly.


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