I think of waffles as a 3D pancake, with their neat little reservoirs which hold lots of butter, cream, syrup or whatever else you fancy to shorten your life. When I was sent some silicone waffle moulds from Lékué to try out, it didn't take me long to drop those eggs and flour into a bowl and start mixing.
bundt mould and the bread maker by clicking on the links. Having used silicone bakeware for years, I have experience of the good and the bad. The performance of cheap silicone moulds I've used in the past really isn't that good. Thin material results in uneven baking with the bottoms getting burnt and the batter not being properly cooked. The Lékué silicone is sturdy and you can tell the products are of good quality by the look and feel of them. To boot, they come with a ten year guarantee. The pack contained two moulds, each with 4 waffle patterns. The waffle indentations were well defined and turned out perfect looking waffles. I found the moulds very easy to use and they gave a good result with a fluffy interior and a nice crispy exterior. I was slightly concerned about how easy it would be to release the waffles, but they slipped out of the moulds with no trouble at all. Not only that, but you don't get all the smoke associated with hot metal, grease and batter - or is that just me?
Clarks maple syrup to try out and waffles seemed the perfect vehicle to do so. Just in time for Pancake Day, I was sent four small 180 ml plastic bottles with squirty tops. These were nice and easy to use, though I found the syrup to be rather more liquid than I was expecting. Two were pure maple syrup and two were blended with carob fruit syrup, which seemed a little odd and unnecessary to me. I would rather have my syrup pure and dilute or mix it in whatever way I wish, rather than have it done for me. In this instance, I didn't want to adulterate the pure syrup and simply drizzled it over some of the waffles and served with a little whipped cream and pomegranate seeds. However, I had designs for the vanilla version, which I thought would help to make a luxurious chocolate sauce. For the chocolate sauce, I was also keen to use some of the premium couverture dark chocolate I'd been sent from Cacao Barry, 70% Ocoa pur noir, which I thought would give a particularly rich and fulsome flavour. The aroma wafting up from the packet was of chocolate, caramel and tobacco and the taste lived up to the promise that these smells evoked with multi layered notes hitting the palate in succession.
Original (blended with carob fruit syrup) - strong smoky, caramel, rich. Wouldn't want to eat too much at any one time. Very sweet.
Vanilla (blended with carob fruit syrup) - reminded me of cough medicine that I used to have as a child - something I always viewed as a treat. Aromatic, with a strong vanilla flavour. Very sweet. I used this one in the chocolate sauce to good effect.
Pure Canadian (No.1 Medium Grade) - less runny than the previous two and not as overpoweringly sweet. Smoky and tanniny with a drying-in-the-mouth feel. It was this one that we used on our waffles and it worked well.
Pure Canadian (No.2 Amber Grade) - this proved to be my favourite. It was sweeter than No 1 with a more rounded "maple flavour" but still with the tannins coming through.
The moulds came with instructions and a recipe for sweet waffles and one for savoury. The savoury waffles sounded quite delicious with an addition of Parmesan, oregano and paprika. I am quite keen to try these, but for my first attempt I decided to make waffles that were neither sweet nor savoury so we could add the maple syrup and chocolate sauce without them becoming too sweet. I based the batter on the recipe provided, which gave the perfect amount to fill the eight waffle moulds.
|Just out of the oven - see that steam rising?|
Waffles with a Maple Syrup Chocolate Sauce
- Sprayed the moulds lightly with oil (not something I normally do with silicone, but it is recommended for the first time of use). Placed them on an oven tray.
- Melted 110g unsalted butter in a pan over low heat.
- Sifted 240g flour (half wholemeal spelt, half white) into a bowl with 2 tsp baking powder and a pinch of pink rock salt.
- Made a well in the centre and broke in 3 medium eggs.
- Started stirring this, slowly adding 410 ml milk until a smooth batter had formed.
- Added the butter and stirred until incorporated.
- Ladled the batter into the moulds - there was just enough to completely fill them, but with none left over.
- Baked in the lower half of the oven at 200°C for 10 minutes or until set.
- Removed from the oven and turned out onto the oven tray. Placed back in the oven with the pattern side up for a further 5 minutes or so until the waffles were crisp and golden.
- Melted 150g 70% good quality dark chocolate (Ocoa pur noir) with 200g double cream in a pan over low heat.
- Added 2 tbsp maple syrup and stirred until all incorporated and smooth.
- Poured the warm sauce over the hot waffles and scattered some pomegranate seeds over the top.
Pancake Day is on the 5th of March. I'm seriously thinking of renaming it Waffle Day. maple syrup is, of course, a must - as is chocolate.
chocolate Valentine cakes.
Thanks to Lékué for sending me the waffle moulds and stretch tops to try out and to Clarks and Cacao Barry for the maple syrup and chocolate. I was not required to write positive reviews and as always all opinions are my own.