6 oz self raising flour
2 eggs
1/2 pint milk (I used soya)
4 oz grated cheese ( I used Cheddar)
dried parsley to taste
dried chili flakes to taste
Or subsititue the parsely and chilli with mustard
-Turn the waffle maker on to heat up. Don't forget to oil it well to prevent the waffles sticking.
-Separate the eggs, and whisk the egg whites till they form stiff peaks
-Mix the egg yolks, milk, cheese, parsley and chili flakes
- Add the flour and whisked egg whites to the milk mixture in two parts, stir in gently. Don't over mix otherwise you will beat the air out of the egg whites.
-Pour the mixture onto the hot waffle plate and cook, you may find you need to leave it longer than the instruction say to get a nice crispy waffle.
- Serve & eat while hot with extra grated cheese on top and tomato relish
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