Ingredients:

2 eggs, separated
375ml (1½ cups) buttermilk
2 cups plain flour
½ teaspoon baking powder
55g (¼ cup) sugar
60g butter
2 tablespoons cold water
1 cup fresh raspberries, blueberries and strawberries
1 cup sliced banana

Method:

1. Beat egg-yolks and buttermilk lightly together. Add sifted dry ingredients, beat until smooth. Add melted, cooled butter and water; blend well. Fold in firmly beaten egg-whites.

2. Most modem waffle irons are Teflon coated on the inside and waffles do not stick. However they still need to be greased. Brush both Teflon-coated surfaces (for top and bottom of waffle) with oil.

3. Spoon approximately 2 tablespoons of mixture into centre of iron. (With some waffle irons, mixture needs to be spread to cover surface of iron.) Close iron, cook until golden brown, about 1 minute.

Serving Suggestion:

Sandwich waffle with ice cream and drizzle plate with golden syrup, banana slices, berries, serve while still warm.