A GREAT Bel­gian clas­sic, per­fect as a savoury break­fast treat with ba­con and syrup or as a dessert served with dol­lops of ice cream and in­dul­gent tof­fee sauce. In­gre­di­ents: Four eggs 300g plain flour Half a tea­spoon of bi­car­bon­ate of soda

Two ta­ble­spoons of sugar 50g but­ter - melted 550ml milk To Fin­ish: Blue­ber­ries Tof­fee sauce Method: 1. Place the flour, bi­car­bon­ate of soda and sugar into a bowl, make a well in the cen­tre and add the eggs. 2. With a whisk, slowly mix the eggs into the flour in­cor­po­rat­ing all the in­gre­di­ents. Add the melted but­ter and slowly add the milk whisk­ing as you do un­til a light smooth bat­ter is achieved 3. Heat a waf­fle iron un­til hot, spray with some melted but­ter then la­dle in your bat­ter. Close the lid and cook for about 5 min­utes un­til a light golden colour. 4. Re­peat the process, this recipe makes about 10 waffles. 5. Serve warm with a dol­lop of ice cream and driz­zle of tof­fee sauce.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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