- 260g/9½oz plain flour
- 1 tbsp baking powder
- 1 tsp sea salt flakes
- 1 tbsp granulated sugar
- 3 large free-range eggs, lightly beaten
- 425ml/15fl oz full-fat milk
- 110g/3¾oz unsalted butter, melted
- 150g/5½oz leftover smoked salmon, torn into small pieces
- 2 tbsp finely chopped chives
- 12 thin slices pancetta
- maple syrup, to taste
- vanilla ice cream, to taste
- Preheat the waffle maker and preheat the oven to 140C/120C Fan/Gas 1. Put a large wire rack on a baking tray and keep it warm in the oven.
- In a large mixing bowl, combine the flour, baking powder, salt and sugar. Whisk in the eggs, milk and butter and combine thoroughly. Mix in the smoked salmon and chives.
- Ladle the batter into each well of the waffle maker and close the lid. Cook the waffles for 5 minutes, then lift the lid and check the waffle – it should be golden-brown and crisp. Transfer to the wire rack in the oven and repeat the process with the remaining batter.
- For the pancetta, preheat the grill to high. Place the pancetta on a lined tray and grill for 6-7 minutes until crisp, turning once.
- Serve the waffles with the pancetta, maple syrup and ice cream.