Waffling on………….

How appropriate for Valentine’s Day – heart shaped waffles made with love. I say ‘made with love’ as I absolutely love my waffle iron. Made from heavy cast iron, it is my favourite piece of kitchen equipment. I love the fact that this was once owned by my Grandmother, who I sadly never met. It then travelled with my mother when she left Sweden to make a new life in England some 60 years ago. I can picture it on an old stove with many hungry faces waiting their turn for a crispy waffle perhaps sharing out the five hearts it makes each time.

The trick here is to get the waffle iron really hot to begin with then keeping it on a moderate it while cooking. Make sure you grease it well.

*Vegan version given at end of recipe.

Ingredients:

2 eggs

170g plain flour

Pinch of salt

1 Tbsp (15ml) baking powder

25g caster sugar

300ml whole milk

50g butter melted, cooled

1 tsp (5ml) vanilla essence

Extra oil for frying

Method:

  1. Separate the eggs.
  2. Place the dry ingredients into a large mixing bowl and make a well in the centre.
  3. Place the egg yolks, milk and melted butter together with vanilla essence into the centre of the well. Using a fork or whisk gradually incorporate the dry ingredients until they are all mixed in and you have a thick batter.
  4. Heat a waffle iron.
  5. Meanwhile whisk egg whites in a clean bowl until soft peaks appear, then fold into the batter.
  6. Once hot, grease the waffle iron with oil and add 3 tablespoons (45ml) of the batter to the centre of the waffle iron and cook for approx. 2 minutes each side, carefully turning the iron over half way through.
  7. Serve immediately with your choice of topping. Pictured above, I have coconut yogurt, raspberry chia seed compote and extra fresh raspberries, all drizzled with maple syrup.

For vegan waffles: 

Substitute the following ingredients and continue with the method above (no need to whisk egg whites);

Eggs – use 4 tsp (20ml) egg replacer powder mixed with 90ml cold water

Baking powder – use 4 tsp (20ml) instead of 1 Tbsp (15ml)

Use plant based milk e.g. whole soya milk

Use melted coconut oil instead of butter

Served below with blueberry chia seed compote & coconut yogurt.

vegan waffle

 

 

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