Ingredients

• 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

Directions

• 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.