Lacy waf­fles with le­mon ice cream

You don’t need a waf­fle maker to make these beau­ti­ful waf­fles. All you need is a small squeeze bot­tle with a noz­zle to cre­ate the lat­tice pat­terns in a pan. The bat­ter needs to be thicker than the mix­ture for pan­cakes.

YOU Breakfast - - Contents -


8 waf­fles (serves 4)

Prepa­ra­tion time: 10 min­utes Rest­ing time: 30 min­utes Cook­ing time: 30 min­utes


2 eggs, whisked 30 ml (2 T) su­gar 250 ml (1 c) milk 30 ml (2 T) but­ter or oil 375 ml (1½ c) cake flour 15 ml (1 T) bak­ing pow­der pinch of salt 50 ml co­coa pow­der oil for fry­ing


1 litre vanilla ice cream a few spoon­fuls of le­mon curd


150 g caramel tof­fees 125 ml (½ c) cream


berries of your choice

1 Waf­fles Whisk to­gether all the in­gre­di­ents, ex­cept the co­coa pow­der and oil for fry­ing, un­til smooth. 2 Di­vide the bat­ter in two. Add the co­coa pow­der to one half and mix. Leave both batches to rest for 30 min­utes then pour into sep­a­rate squeeze bot­tles – you’ll be mak­ing one batch of plain and one batch of choco­late waf­fles. 3 Heat a non­stick pan un­til hot and brush with oil. Pipe a thin stream of bat­ter back­wards and for­wards in the pan to make a lat­tice pat­tern. Fry un­til bub­bles form on top, turn care­fully and fry un­til done. Re­peat with the re­main­ing bat­ter. 4 Le­mon ice cream Soften the ice cream. Stir in the le­mon curd to cre­ate a mar­bled ef­fect. Freeze un­til hard. 5 Tof­fee sauce Heat the in­gre­di­ents. Stir oc­ca­sion­ally un­til the sweets have melted to form a sauce. 6 To serve Place a choco­late waf­fle on each plate and top with ice cream, berries and tof­fee sauce. Place a plain waf­fle on top.

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