I love waffles! Whenever I go somewhere that there’s a food fair, I check to see if there is a waffle stand. I always liked them quite plain just with a dusting of sugar. Then we went on holidays to the Las Vegas and every morning I had breakfast of waffles with whipped cream and strawberries mashed into the cream. Heaven! I came home about a stone heavier.
So I was determined to make my own waffles at home. I bought a cheap waffle iron but it just didn’t work. I was really disappointed with the batter and the plates were too thin. Then I saw the lovely Karen from Kenmare Foodies tweeted a picture of her fab breakfast waffles. I asked where she got her iron from and she said Lidl and used Lilly Higgins’ recipe from her book Dream Deli. I had the book, I just had to wait for Lidl to bring back the waffle iron. So last week they had a sandwich maker with grill and waffle iron for only €20 and I snapped it up. It is perfect! If you are buying one yourself, make sure it does the thick waffles, the thinner plates just don’t do it justice.
The waffles are perfect for an indulgent breakfast/brunch or even as a dessert with ice cream and chocolate sauce. The sauce below in the last picture was just some brown sugar cooked with melted butter to make a simple caramel and then I stewed some apples in it. It doesn’t look much but it tasted great.
Makes 4-5 waffles
Recipe from Lilly Higgins’ Dream Deli
- 150g plain flour
- ¾ tsp baking powder
- 30g Demerara sugar
- 1 egg
- 250ml milk
- 50g butter melted, plus more for cooking
- Sieve the flour and baking powder together into a bowl and then stir in the sugar.
- In another bowl whisk together the egg and milk. When they are fully combined pour in the melted butter and whisk together again.
- Make a little well in the flour and sugar mixture and pour in the liquid ingredients.
- Whisk everything together until the batter is well combined and there are no large lumps of flour.
- Preheat your waffle iron and then brush with a coating of the remaining melted butter. Carefully ladle in the batter. I ladle 3 tablespoons of the batter into the middle of the waffle grid and allow it to spread to the edges when the lid is closed. Refer to your own waffle iron manual to see how much batter you should use at a time.
- Lower the lid and cook until the waffles are fluffy and golden. Mine take approx. six minutes.
- Serve with a dusting of icing sugar and any other toppings you would like.
- Bacon and maple syrup
- Eggs, avocado, salsa and sour cream,
- Fresh fruit and natural yoghurt
- Berry compote from frozen berries with whipped cream
- Apple caramel sauce
- Bananas fried in sugar and rum
- Ice cream and chocolate sauce
Click here for a print friendly version – Waffles