1 cup self-raising flour
2 tablespoons caster sugar
½ teaspoon cinnamon
2 eggs, separated
1 cup buttermilk
1 teaspoon vanilla extract
60 grams butter, melted
Golden syrup butter
200 grams butter at room temperature
½ cup golden syrup
hot, cooked bacon
extra golden syrup for serving
butter for greasing waffle iron
Butter: Beat the butter until pale then add the golden syrup. Continue beating until light and fluffy. Set aside.
Waffles: Combine the flour, caster sugar and cinnamon. Whisk the egg yolks, buttermilk, vanilla and melted butter together. Make a well in the flour and gradually whisk in the buttermilk mixture to make a smooth batter.
Beat the egg whites until stiff and using a large metal spoon, fold into the batter.
Brush the preheated waffle iron with a little melted butter and add as much batter as the cooking directions for your machine indicate.
Close the iron and cook until the waffle is golden and crisp.
Remove and place on the racks of a warm oven to keep warm. Repeat with the remaining mixture.If the waffles are placed on a baking tray they will steam and soften. Placing them straight on the oven racks means the air is circulating and the waffles will stay crisp.
To serve: Divide the waffles between serving plates. Top with bacon and golden syrup butter and dust lightly with icing sugar. Pass a small jug of warm golden syrup for pouring.