Ah, waffles! Crispy on the outside, fluffy on the inside – a delicious, sweet breakfast! Waffles are definitely more of an American thing (and a Belgian thing, I guess!), that’s not to say us Brits don’t enjoy a good waffle you just don’t see them as much here. America has their pancakes and waffles, we have bacon and baked beans! I’m not really a big breakfast person in general, I love breakfast foods I just tend to eat them later in the day (I know, I know I should eat breakfast everyday but I don’t) – I’m a big fan of Brinner personally and these waffles definitely fit that bill!
I haven’t made a lot of waffles in my time and that’s mostly because I didn’t own a waffle iron or maker. The wonderful people at Kitchen Craft recently sent me a couple of their products to try out and this Non Stick Waffle Maker was one of them, needless to say I was very excited to try it out! The first thing I made was Cinnamon Raisin Peanut Butter Waffles, but me being the numpty that I am I lost the notes for that recipe, they were super yummy though so I will try them again soon and write down the recipe for y’all. Next up was these waffles though, and luckily I still have that recipe! This waffle maker is great, it’s not your more standard waffle iron that you plug in, this one you heat on the stove top. I imagine this waffle maker takes a little longer than a waffle iron (I’ve not used a regular waffle iron so I can’t say for sure) but it does a wonderful job and it gives you crispy, fluffy waffles that don’t stick to the maker! One of the biggest advantages to this maker over an iron is it takes up way less room, the handles are removable and then it’s approx 8″ – 5″ in size – easily put away somewhere, out of the way and ready to use again soon! I have a gas stove top, but the instructions say it works on every type of top other than induction. All in all, I would have been very happy to pay for this – particularly because I have a very small kitchen with very limited storage.
These waffles are made with buttermilk which is essential in getting that fluffy texture inside, if you can’t get your hands on buttermilk it’s easy to make your own – just add 1 tbsp of white vinegar or lemon juice to each 250ml regular milk and leave to stand for 5 minutes. I used raspberry puree in the batter, however you could also use raspberry preserves or jam and I think it would be really yummy – particularly while we’re out of berry season if you didn’t freeze a bunch during the summer. And I served these with raspberry syrup for that added kick of raspberry flavour, they’re really good with maple syrup too though!
It’s been a long week and I’ve had pretty much no time to bake or blog, here’s hoping next week is a little less hectic so I can spend more time in the kitchen and more time on here with you guys! Of course, last week was the second part of the big Fiesta Friday Anniversary Party and what a party it was! I hope you all had fun and aren’t too tired out from the festivities to party again this week! I come baring these yummy waffles, perhaps they’ll serve as a bit of a hangover cure for some of you (you know who you are!). Click here to join in the party, all are welcome!As well as the lovely Angie, we have awesome co hosts too – Sonal and Josette
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[This recipe was created using items I received for free, however all opinions and words are my own. This blog post may contain affiliate links]
- 200g raspberries, fresh or frozen
- 230g plain flour (all purpose)
- 1.5 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 1/4 tsp salt
- 3 large eggs, separated
- 115g unsalted butter, melted
- 75g caster sugar (super fine granulated sugar)
- 230ml buttermilk
- 1tsp vanilla extract
- Syrup for serving
- Preheat your waffle maker on a medium high flame (or equivalent setting on waffle iron)
- Put 150g of your raspberries in a blender or food processor and blend until smooth. Roughly chop the remaining 50g raspberries and stir into the puree. Set aside.
- Mix the flour, baking powder, bicarb and salt in a large bowl and set aside.
- In another bowl, whisk the egg yolks, butter, sugar, buttermilk and vanilla together.
- Pour the wet ingredients into the dry ingredients and very gently whisk together until smooth.
- Whisk the egg whites until you have stiff peaks (the whites will hold peaks and not flop over when whisk is lifted out). Fold the egg whites into the batter mix until combined. Gently fold in the raspberries until well dispersed.
- Use about 1/3 cup of batter per waffle (dependent on the size of your waffle maker) and cook each side until a deep golden brown - about 3 minutes on each side.
- Serve immediately with butter, syrup and more raspberries