Jamie Oliver Best Breakfast Waffles

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<p>If you’ve never had waffles that taste like a quiet Sunday morning, like sun through the window and bare feet on cool tiles, then make … </p>

150g self-raising flour 1 tsp baking powder 1 tsp caster sugar 250ml milk 1 egg 20g butter, melted

Prep the Batter: Grab a bowl that feels right. Toss in your flour, baking powder, sugar. Stir them together—gently. No need to overthink it.
Mix Wet Ingredients: Make a little well in the middle. Like a crater. Crack in your egg, start pouring the milk slowly. Mix as you go. Don’t rush. You want a batter that’s smooth-ish, not perfect. Pour it into a jug. Easier that way.
Cook the Waffles: Heat up your waffle maker until it’s ready and slightly threatening. Brush on some melted butter. That sizzle, Always satisfying. Pour the batter in—not too much, it grows. Close the lid. Wait. Don’t peek. 5, maybe 6 minutes.
Remove and Serve: Use a plastic spatula to lift them out. Don’t scratch the plates. Stack the waffles. Watch them steam. Eat fast or slow—your call.