These waffles can be made 2-3 days in advance. Wrap and keep in the fridge and then re-heat in the oven. Toppings can be your choice - scrambled eggs and ham, poached eggs with smoked fish (such as tuna or salmon) and hollandaise sauce.

Ingredients

• 1½ cups self raising flour
• pinch salt
• 75 grams butter
• 2 eggs
• 2 cups buttermilk
• ½ cup chopped spring onions
• ½ cup grated parmesan cheese

Method

1. Sift the flour and salt into a bowl. Make a well in the centre.
2. Cook the butter in a frying pan or small saucepan until it becomes nut brown. Cool.
3. Beat the eggs, buttermilk, spring onion and cheese together. Pour into the well, slowly stirring with a wooden spoon to make a smooth thick batter.
4. Heat a waffle iron or electric waffle maker. Ladle over sufficient batter to cover ¾ of the waffle iron, close the lid and cook for 2-3 minutes until the batter is crispy and brown. Transfer to a wire rack while you cook the remaining mixture. (Alternatively cook as pancakes in a medium-hot frying pan).
5. Serve the warm pancakes with your favourite topping.