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waffles with caramel sauce

December 1, 2010

Probably not the healthiest start to the day but for a special occasion waffles are a great breakfast treat – especially topped with sliced banana, greek yogurt and a rich caramel sauce. I have included two different waffle recipes below. One is a yeast recipe, which needs to rest in the fridge for 12-24 hours. The other basic recipe includes beaten egg whites and is best to use straight away. So depending on whether you are feeding a crowd and want to be organised the day before or if you just have a waffle craving RIGHT NOW and need to whip up a batch – both recipes are delicious.

OVERNIGHT YEAST WAFFLE RECIPE

Makes 6 waffles
100g butter

1 1/2 cups milk

2 cups flour

1 1/2 teaspoons instant yeast

1 tablespoon sugar

1 teaspoon salt

2 large beaten eggs

1 teaspoon vanilla

Warm the milk and butter together in the microwave or over the stove until the butter just melts – then cool the mixture so that you can dip your finger into it comfortably – otherwise the mixture will be too hot and kill the yeast. In a large bowl stir together the flour, sugar, yeast and salt. When the milk/butter mixture has cooled add it to the flour mixture and whisk together slightly before adding the eggs and vanilla and beating well until smooth. I used a hand held electric mixer to get a really smooth consistency.

Cover the mixture with cling film and pop in the refrigerator for at least 12 hours. The mixture will rise to almost double so make sure your bowl is big enough or you might have a big mess to clean up in the morning. Take the batter out of the fridge and stir before cooking on a hot waffle iron.

BASIC WAFFLE RECIPE

makes 6 waffles

2 cups flour

3 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

2 large eggs, separated

1 1/2 cups milk

1 tsp vanilla

5 tablespoons melted butter or vegetable oil

Mix and sift flour, baking powder and salt. Make a well in the centre of the flour mixture and then add beaten egg yolks, vanilla, milk and butter/oil – beating until smooth. In a clean bowl beat egg whites and sugar together until stiff peaks form and then fold into the batter. Cook waffles until crispy and browned on a hot waffle iron.

CARAMEL SAUCE

1 cup cream

1 cup soft brown sugar

Splash of vanilla essence

Place cream and sugar into a pot and bring to the boil. Boil together for 5 minutes and then add the vanilla. Can be stored in the fridge for up to 3 weeks in an airtight jar. Drizzle over hot waffles and enjoy!

This sauce is also brilliant for ice-cream topping, eating straight off the spoon, drizzling over yogurt, topping a hot scone, eating straight off the spoon, dolloped onto fresh fruit or just eating straight off the spoon.

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