Waffles are amongst my fave breakfast foods, and lunch, and dinner too. They bake well, keep well and eat all too well. What’s not to love about them. Just in case you're not convinced, here are 5 things you should know about Waffles:1) They are the rather posh, baked siblings to (fried) pancakes: essentially made from the same basic mix.
2) They can be made ahead of time and then toasted or grilled later
3) They’re generally best made and cooled before stacking…unlike pancakes which can be stacked as they’re cooked. If you do this with waffles, they become soggy and rather unpleasant so spread them out and let them cool down before you build the mountain
4) They can be jazzed up by adding fruit, chocolate and even nuts
5) Super-delish they are with some cream/yoghurt, syrup and fruit —Kitchen Butterfly
1 1/2 cups (200g) wholewheat flour
1/2 cup (50g) unsweetened cocoa powder or melted chocolate
Sift the flour, salt, cocoa, and baking powder into a bowl
Make a well in the centre and add the eggs, milk, vanilla, oil and yoghurt and mix well with a ballon whisk until blended and the batter is smooth
Because you’re using wholegrain flour, you’ll need to let the batter ‘rest’ for about 10 minutes. This allows the grains to absorb the liquids, resulting in softer, fluffier waffles. A bit like giving steaks a rest after cooking!
7-8 minutes into the batter resting, grease the waffle iron or electric waffle maker (follow manufacturer’s instructions if using for the first time). My Belgian waffle iron is non-stick but to be on the absolute safe side, I used some oil spray to grease it before I started. You could also brush it with oil or melted butter using a brush made of scratch-safe, non-abrasive material like silicone.
When the mix is well rested, stir once more to combine then using a large ladle spoon, pour in batter, just enough to fill the hot waffle iron, then close. Cook for 2-3 minutes or until the waffles are ready. They should peel away from the top/bottom of the iron if cooked
Remember not to stack if you’re making a huge pile, rather spread them out.
When you cut into them, you'll be reminded of brownies – crisp top, with a moist, soft and rich chocolatey interior.
Dust with icing sugar if you will and drizzle with some syrup. I won’t trade this for any other waffle recipe, especially if I have creme fraiche to go. Yummy. And fruit? A must, especially critical when I’m serving it up for the kids – this way I’m super-assured that they’ve began the day with healthy goodness!
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!