Monday, 11 September 2017

Waffle On

I will try not to, waffle on that is, but I am having a love affair with waffles at the moment. Sweet, savoury, breakfast, brunch, dessert - all have been covered. It is very easy to adapt the basic waffle mixture and though there is nothing wrong with a plain waffle, there is plenty of scope for some personalising to suit your tastes or whims. A basic waffle iron, the type that cook two waffles that are a square shape can be purchsed cheaply at most department stores and discount outlets. Waffles can be stored in the fridge for a day or two but I prefer to freeze them and then toast/reheat in a toaster.

An indulgent breakfast treat - plain waffles, a little maple syrup, fresh fruit, a dust of cinnamon sugar and some fresh orange zest.

Some more ideas

Basic batter with some blueberries mixed through, all that is needed is a little butter

Or maybe some jam

They are great for brunch or lunch. This version has leftover cooked vegetables mixed into the batter and become 'bubble and squeak ' waffles topped with cream cheese and turmeric and ginger kraut.

Cheese and onion waffles topped with cream cheese, ham, tomato and chopped basil.

Something more substantial, vegetable waffle topped with cold roast beef, salad and some lightly spiced mayonnaise.

A savoury waffle, cheese an onion topped with mushrooms and tomatoes

A pile of 'breakfast' waffles, choc full of oats and seeds and ready for the freezer. A delicious alternative to the morning toast. Note the odd one out - the batter made into a pancake.


Waffle Batter

2 cups plain flour*
3 teaspoons baking powder
125 g butter, melted
2 eggs**
1 ½ cups milk

*Substitute some wholemeal flour for some of the plain but no more than 1 cup

**A lighter waffle can be achieved by separating the egg whites, beating them with a whisk or electric beater and then folding back into the waffle batter.
Add any of the following to the basic batter
1 cup strong grated tasty cheese
1 cup ham, cooked bacon, pancetta cut into small pieces
1 cup leftover cooked vegetables
Chopped spinach – I use frozen, defrost and squeeze out
 Combine as you like

Optional –
Add 1 tablespoon of caster sugar to the batter
Add 1 teaspoon vanilla extract to the batter

Add some oats and seeds such as sunflower and pepitas, approximately 1 cup

Combine the flour, baking powder, eggs, melted butter and most of the milk in a bowl and mix well. The batter should be smooth and thick. Add a little more milk if necessary. If batter seems to runny add a little more flour. 

A lighter waffle can be achieved by separating the egg whites, beating them with a whisk or electric beater and then folding back into the waffle batter.

If making variations add them to the basic batter.

Follow the instruction for your waffle machine or

Heat the waffle iron and brush with a little melted butter or cooking spray.

Ladle batter into the greased waffle compartments, do not overfill and smooth with a wet spoon or spatula.

Close the waffle maker and cook until waffles are golden brown

Remove waffles from the waffle iron. Serve immediately or cool on a wire rack. Cooked waffles reheat in a toaster very well/

Serve with toppings of your choice.

And a Demonstration on How to Cook

Ladle some waffle batter into each compartment.

Use a wet spoon or spatula to quickly spread the waffle batter. Close the waffle maker and cook until golden brown

Remove waffles and serve. If not eaten immediately cool on a rack and then freeze or refrigerate.


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