As my comrade Louise Carter informed us so enthusiastically over at Appliances Online, the word on the street is: waffles are the new “it” food.
Apparently they are set to knock Banana Bread off its perch as king of cafe culture.
And with dynamo manufacturers like Breville bringing out superior waffle-making products, you can also look forward to cranking out delicious, golden waffles at home.
Think that ice-cream and maple syrup is the be-all and end-all of waffle-based haute-cuisine?
We want to introduce you to a few delicious alternatives.
These recipes come courtesy of Breville and ideally incorporate the use of their Breville Waffle Pro™. The latter is a remarkable piece of hardware, which takes the guess-work out of attaining waffle-related ecstasy.
That’s courtesy of some nifty smart technology, in this case with the endearingly goofy name “Waffle IQ” – a programmable set-up which is automatically able to calculate the amount of time it takes to get perfect results. It also offers the lucky user 12 browning settings and 5 specialty settings (including Belgium, classic, chocolate, buttermilk and custom).
We’d heartily recommend using something like the Waffle Pro … but there are, of course, any number of automatic waffle maker and waffle irons out there. And if an alternative is all you’ve got or you feel more comfortable with it, delicious results are still a virtual certainty.
Anyway, let’s cut the waffle and get straight to the point:
• Banana Pecan & Caramel with Coconut
1 3/4 cups milk
125g unsalted butter, melted
1 teaspoon vanilla extract
2 cups self-raising flour
1/4 cup brown sugar, plus 1/2 cup extra to sprinkle
2 large bananas, thickly sliced
1/4 cup chopped toasted pecans
Coconut ice cream
300ml thickened cream
3/4 cup brown sugar
Ice cream and toasted chopped pecans to serve
1. Preheat your waffle maker. In the case of the Waffle Pro, select the “Belgium” setting and dial up 6 on the browning control dial.
2. Whisk together the eggs, milk, butter and vanilla in a jug and set aside.
3. Combine flour and sugar in a medium sized bowl, make a well in the centre and whisk milk mixture to form a smooth batter.
4. Cook your waffles. 1/4 cup of batter will apply to each conventionally sized waffle. Close the lid and away you go.
A good-quality, conventional waffle iron will obviously do the job manfully. However, in some cases you may want to coat the cooking surface in a light amount of oil to avoid the batter sticking.
Meanwhile, a top-grade appliance like the Waffle Pro incorporates a non-stick coating that lets the finished waffle lift away from the plates with a minimum of fuss. It will also make timing a breeze, beeping at you when the programmed cooking time has been reached and your waffle is the essence of perfection.
If you don’t have the benefit of automatic features – you have to make do with touch and finesse. Our top tips would be:
• Don’t press down on the lid. You need to give the waffles room to breathe.
• The perfect waffle will be cooked in one hit. At least try to keep the number of times you open the waffle iron to a minimum.
• Keep an eye on cues and indications that the waffle is cooked properly. For example, watch for the amount of steam being produced. It will either stop or decrease a great deal when the waffles are done. Waffles will also lose their stickiness once they’ve been done properly. If you have trouble opening the waffle iron, give it a bit longer. If the waffle is on fire, you’ve overdone it.
• Use a spatula to remove the waffle from the iron.
5. To make the caramel sauce, combine cream, butter and brown sugar into a medium saucepan. Stir over medium heat and bring to the boil. Reduce to low and simmer for 2-3 minutes or until thickened.
6. To serve, top waffles with ice cream and toasted pecans; drizzle over caramel sauce.
• White chocolate and raspberry
150g white cooking chocolate, chopped
1/2 cup caster sugar
1 1/2 cups milk
2 teaspoons vanilla extract
2 1/4 cups self-raising flour
1/3 cup white chocolate bits
200g frozen raspberries
Fresh raspberries, whipped cream and honey to serve
1. First up, you’re going to be melting up a chocolate mixture in the microwave. Combine chocolate, sugar and butter in a microwave safe bowl and put it on max for 30 seconds. You may have to repeat a few times until everything is nicely smooth and melted.
2. Then whisk eggs, milk and vanilla extract together … then mix through chocolate mixture.
3. Fold through flour until things are nicely smooth … then add white chocolate bits and raspberries.
4. Here’s where the automatic functionality of the Breville Waffle Pro™ comes to the fore again. In this case you can opt for the “Chocolate” setting – and then dial up the 5 on the browning control dial. It’ll also set you up with just the right amount of pre-heating. Once you start cooking, just wait for the timer to finish and for the “ready” beep to sound three times.
As we said before, if you don’t have this kind of automatic functionality – don’t worry: your traditional waffle iron is still capable of delicious results.
5. Serve the waffle, topped with fresh raspberries, cream and a healthy amount of honey.
• Sticky date waffles with butterscotch sauce
300g pitted dates, chopped
1 1/2 cups water
1 teaspoon bi-carb soda
1 cup milk
200g unsalted butter, melted and cooled
2 teaspoons vanilla extract
3 cups self-raising flour
1/3 cup raw sugar
1 cup brown sugar
Vanilla ice cream or cream to serve
1. Place dates and water into a saucepan and bring to the boil over medium heat; cook for 5 minutes. Cool and stir through bi-carb soda. Stand for 20 minutes.
2. Place eggs, milk, butter and vanilla in a large jug and whisk thoroughly.
3. Combine flour an sugar into a large bowl and make a well in the centre.
4. Carefully whisk in egg milk mixture, then the softened date mixture to form a smooth batter.
5. The Breville Waffle Pro is again exceptionally useful here (see a pattern forming here?) – as you can apply the “Classic” waffle setting and dial up number 6 on the browning control dial (with an automatic heat-up an added benefit). Once again, however, excellent results are also achievable with your ordinary waffle-iron. Each standard sized waffle should be made up of 1/2 cup of batter.
6. To make the butterscotch sauce, place butter, brown sugar and cream into a saucepan and stir until melted. Bring to the simmer and cook for 5 minutes or until thick and syrupy.
7. Serve waffle topped drizzled with butterscotch sauce and a scoop of ice cream.
And there you have it: three stunning ideas for your next waffle-experience! Please let us know if you have any other original methods for this most delicious of treats – from family faves to exotic new recipes!
I'm Richie and I enjoy cricket, writing, music, sending terse 'reply all' emails and tuna sandwiches. Blessed by a surplus of talents, my cooking style is best described as 'relaxed'. Ask me about the secret to the perfect hotpot (wine), and the best way to cure a hangover (hotpot). Google+
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Richie that is absolutely amazing what did you write here on the blog.I will try to write here some other original method of making the wafflers,but honesty I never cooked that,so I would like to write something about some idea,but sorry I can’t,because even have no the machine for that.One day I will try to make it for sure.When I see the a plate with the yummy wafflers and butterscotch sauce I want taste it,because it looks delicious.I like your article,it is very interesting.
Have a nice day.
Where did you purchase the Breville waffle maker from? I can’t find any store online that sells it.