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.
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
LEMON ICE CREAM
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.