So, a couple of days ago, I searched out my silicone waffle moulds, got out my trusty bowl and wooden spoon and gaily set out to follow the recipe, deciding to reduce it by half. I hadn't got very far when I realised something was seriously wrong. What was Eric thinking of? Indeed what were his editors thinking of? I've made several recipes from this book and they have all turned out well, so I was expecting plain sailing once again. It was the amount of sugar that first set the alarm bells ringing. 300g? Surely that couldn't be right. If I'd read the recipe properly before I'd begun, I'd have realised this was a cake mixture not a pancake one; I'd have then made up my own waffle recipe instead. However I'd already melted the butter and mixed some of the other ingredients, so I carried on, severely reducing the amount of sugar and increasing the milk from one tbsp, yes that's right only one, to twelve. I had a look online to see if anyone else had reported any issues with this recipe. I couldn't find any, so maybe I'm the first person to make it??? Anyway, here is a link to the original ingredients so you can see for yourselves.
This is how I made:
- Melted 125g salted butter in a pan over low heat, then left to cool a little.
- Sifted 125g flour (half wholemeal, half white) into a bowl with 1 tsp baking powder, 1 tsp cinnamon and 25g cocoa powder.
- Stirred in 50g golden caster sugar.
- Made a well in the centre and broke in 2 eggs.
- Poured in the butter and 1 tsp vanilla extract and started mixing into the flour from the inside out.
- Added 12 tbsp milk during the mixing process.
- Spooned into four silicone waffle moulds and baked in the oven at 180℃ for 17 minutes.
- Left to cool a little then turned out onto a wire rack.
- Dusted with icing sugar, then piled on lemon curd, strawberries and chocolate shavings - and later some cream.
Javelin Warrior's Cookin w/Luv.
A Mummy Too for #recipeoftheweek.
Supergolden Bakes also gets one of these waffles - I'm beginning to think I didn't make enough!