Masterclass – Waffles
Waffles three ways! Waffles with Toffee Bananas, Potato Waffles with Fried Eggs and Carnival Flower Waffles. Delicious!
Ingredients
Waffles with toffee bananas
- 250g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 3 eggs
- 200ml milk
- Butter
- 50 g pecans, chopped
- 2 bananas, chopped
- 100g salted caramel
To serve:
- Maple syrup
Potato Waffles with Fried Eggs
- 250g plain flour
- 1 tsp baking powder
- Few sprigs of tarragon, chopped
- 3 eggs
- 200ml milk
- 2 tbsp chopped spring onions
- 100g diced potatoes, blanched
- 12 cherry tomatoes, diced
To serve
- Fried eggs
Carnival Flower Waffles
- 250g plain flour
- 150ml milk
- 250ml olive oil
- 6 eggs
- 1 sachet yeast 7g
- Vegetable oil to fry
To serve
- Runny honey
- Icing sugar
Method
Waffles with Toffee Bananas
To make the waffles, whisk all the ingredients together except the salted caramel.
Ladle into a waffle machine, dot with caramel and cook until golden. Repeat until all the mix is used up.
To serve, pop a waffle onto a plate and cover in maple syrup.
Potato Waffles with Fried Eggs
Heat a waffle machine to high
To make the waffles whisk all the ingredients together
Ladle into a waffle machine and cook until golden.
Fry the eggs and sit on top of the waffles.
Carnival flower waffles
Heat the oil to 185c. Pop the metal flower mould into the pan to heat up.
Whisk all the ingredients together for the batter until lump free.
Carefully remove the flower mould from the hot oil and dip two-thirds of the way down into the batter.
Plunge straight into the hot oil, ensuring the mould doesn’t touch the bottom.
After 20 seconds, start to jiggle the mould. When golden in colour the flower should release from the mould.
With a slotted spoon flip over and cook until evenly coloured. When cooked and golden, remove from the oil with a slotted spoon onto a paper towel lined tray. Dust liberally with icing sugar.
To serve, spoon the flower onto a plate, dust more with icing sugar and drizzle over honey.
Ingredients
Waffles with toffee bananas
- 250g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 3 eggs
- 200ml milk
- Butter
- 50 g pecans, chopped
- 2 bananas, chopped
- 100g salted caramel
To serve:
- Maple syrup
Potato Waffles with Fried Eggs
- 250g plain flour
- 1 tsp baking powder
- Few sprigs of tarragon, chopped
- 3 eggs
- 200ml milk
- 2 tbsp chopped spring onions
- 100g diced potatoes, blanched
- 12 cherry tomatoes, diced
To serve
- Fried eggs
Carnival Flower Waffles
- 250g plain flour
- 150ml milk
- 250ml olive oil
- 6 eggs
- 1 sachet yeast 7g
- Vegetable oil to fry
To serve
- Runny honey
- Icing sugar
Method
Waffles with Toffee Bananas
To make the waffles, whisk all the ingredients together except the salted caramel.
Ladle into a waffle machine, dot with caramel and cook until golden. Repeat until all the mix is used up.
To serve, pop a waffle onto a plate and cover in maple syrup.
Potato Waffles with Fried Eggs
Heat a waffle machine to high
To make the waffles whisk all the ingredients together
Ladle into a waffle machine and cook until golden.
Fry the eggs and sit on top of the waffles.
Carnival flower waffles
Heat the oil to 185c. Pop the metal flower mould into the pan to heat up.
Whisk all the ingredients together for the batter until lump free.
Carefully remove the flower mould from the hot oil and dip two-thirds of the way down into the batter.
Plunge straight into the hot oil, ensuring the mould doesn’t touch the bottom.
After 20 seconds, start to jiggle the mould. When golden in colour the flower should release from the mould.
With a slotted spoon flip over and cook until evenly coloured. When cooked and golden, remove from the oil with a slotted spoon onto a paper towel lined tray. Dust liberally with icing sugar.
To serve, spoon the flower onto a plate, dust more with icing sugar and drizzle over honey.
