Making waffles for Waffle Day? Try leftover waffles! One of the easiest ways to reduce food waste is to use ingredients you already have at home in new recipes – and waffle batter is perfect for that. Leftover milk, cream, yoghurt, sour cream, custard, porridge, boiled potatoes or an overripe banana can all be turned into delicious waffles.

Want heartier waffles? Replace half of the plain flour with fine wholemeal flour. For extra crispy waffles, add an extra teaspoon of baking powder. And if your waffle iron is easy to reach, waffles are much easier to make on the spur of the moment – the Wilfa Bell waffle iron can be stored upright and takes up very little space on the kitchen counter.

How to make leftover waffles

1. Mix the dry ingredients
   Add the flour, baking powder, vanilla sugar and a pinch of salt to a bowl and mix together.
2. Make the batter
   Stir in the liquid a little at a time until you have a smooth batter with no lumps. Add the eggs.
3. Add the butter
   Stir in the melted or liquid butter.
4. Cook the waffles
   Cook the waffles and leave them to cool on a wire rack.
5. Use what you have
   Use whatever you'd like to use up from the fridge as the liquid. Cream that has been sitting for a while often sticks to the carton, so scrape out every last bit with a spatula. Ingredients past their best-before date can still be fine, as long as they have been stored properly and have not gone off.

Elin's 5 tips for leftover waffles:

• Use leftover cream, milk, sour cream, yoghurt, custard, quark or similar as the liquid in the batter. Juice or fizzy drinks can also work.
• Swap the sugar for an overripe banana.
• Have leftover rice pudding or porridge? Stir it into the batter.
• Leftover boiled potatoes can be mashed and added to the batter too.
• For slightly crispier waffles, add an extra teaspoon of baking powder.

You can always adjust the consistency of the batter with a little more liquid or a little more flour.

Recipe and photos: KremElin