We are currently in the midst of moving house and tying to consolidate, organise and de clutter. Any piece of kitchen paraphernalia that isn’t given quite enough attention risks appearing at the local charity shop or given to one of those friends that likes to hoard.
We’ve all got one of those items. If an aunt has been particularly generous in the John Lewis wedding gift list, it’s a food processor but for me, the waffle machine had to prove its shelf space.
I embarked down the waffle road with little expectation or memory of how good they are. A subtle, healthy base for many a sweet or savory top. The batter is made quickly, with simple ingredients that I’d describe as ‘corner shop’ ones and the topping could be anything – berries, poached fruit or savoury with salty bacon.
This time, a wholemeal, cardamom waffle was piled with fresh berries, seeds and a heap of natural yoghurt.
Wholemeal Cardamom Waffles with Berries
Makes 6 x 7in (18cm) round waffles
5 large eggs, separated
Pinch of salt
1 tsp ground cardamom (or cinnamon)
50g unsalted butter, melted and cooled slightly
250ml semi skimmed milk
225g wholemeal flour
A little olive oil for brushing
150g Greek yoghurt
A sprinkling of pumpkin seeds
6 tbsp Agave syrup to serve
You will also need a 7in (18cm) round waffle maker
1 Place the egg yolks, salt and cinnamon into a medium bowl and beat well with a wooden spoon. Stir in the melted butter. Slowly beat in the milk until fully incorporated. Gradually add the flour until you have a thick batter.
2 In a separate bowl, whisk the egg whites until stiff peaks and gently fold them into the batter. Leave the batter to rest for at least an hour but preferably overnight.
3 Heat the waffle maker according to manufactures instructions. Brush with a little oil and spoon mixture onto the waffle iron. Cook for 4-5 minutes and serve topped with a dollop of yoghurt, strawberries, blackberries, seeds and a squeeze of agave syrup.
Tip – keep the waffles warm, under foil, in a medium oven until you are ready to serve.