Wood Fired Waffles
Breakfast and brunch is always fun from the wood fired oven – a good way to feed a family and these waffles are fantastic for the kids to make as they are quick, look fab and taste great. Make the batter the day before you want to use it and leave it overnight in the fridge for good flavour and a lovely light result.
90g butter, melted and cooled
30g caster sugar
250g stronng white flour
7g dried yeast
2-3 Mississippi, door off
- Mix all the ingredients together and leave at room temperature for an hour. Cover and put in the fridge overnight.
- Bring the batter out of the fridge and let it come back to room temperature.
- Get the oven up to temperature and lightly oil a waffle pan on both sides. Heat the pan up in the oven.
- Add spoonfuls of the batter to the open waffle pan on one side and shut the top. Put the pan back in the oven and leave for about 3-4 minutes until the waffle is cooked.
- Take the cooked waffle out of the pan and keep it warm as you repeat the process with the rest of the batter.
- Serve the waffles warm with Greek yoghurt and maple syrup or some crispy bacon.
- If you haven’t got a waffle pan, heat a flat frying pan and add spoonfuls of the batter mix into the lightly greased base to make pancakes.
- If you haven’t got a wood fired oven, no problem; just use the waffle pan (or frying pan) on your hob.
- Serve with fruit as well as yoghurt and maple syrup.
- If you haven’t got any yeast, you can make a sourdough version of 250g each of strong white flour and your sourdough starter, 30g sugar, 2 eggs, 60g melted butter, 2tsp baking powder, 4g salt and about 200gl milk to make it into the batter.