Jaffle griddlecakes

YOU food editor Carmen Niehaus says that years ago her foodie friend Niel Stemmet would welcome his guests in Upington with a snack consisting of griddlecakes with delicious toppings. We’ve recreated the concept with a quick griddlecake dough cooked in a jaffle iron over the fire.

GRIDDLE CAKE DOUGH 4x250ml (4c) cake flour 4 ml bicarbonate of soda 8 ml cream of tartar

5ml (1t)salt 60 ml (¼ c) butter 375 ml (1½ c) buttermilk TO FINISH oil for greasing sea salt flakes or toasted seed mix olive oil for dipping

1 Dough Sift together the dry ingredients, rub in the butter, pour in the buttermilk and mix to a stiff dough. Divide into 4 pieces, roll each into a long sausage and cut into 4-cm thick slices. Press to flatten.

2 Filling combos Pack the filling combos of your choice onto the middle of half the dough discs and top each with another disc.

3 To finish Heat a jaffle iron over the fire until hot and grease the inside with oil. Add a dough sandwich, close the jaffle iron and braai over the coals, turning often, until the sandwich is done.

4 Sprinkle salt flakes or seeds over the sandwiches. Serve with olive oil for dipping.

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