Grill-Pan Waffles with Berry Sauce
This recipe is printed from Scissors, Paper, Bacon.
Equipment
- Grill pan
Ingredients
Waffle Mix
- 2 eggs
- 300 ml milk
- 240 grams self-raising flour
- 2 teaspoons baking powder
- pinch salt
- 120 grams butter, melted and cooled plus extra for cooking
Berry Sauce
- 2 cups frozen berries strawberries, raspberries, blueberries
- ½ cup sugar
- 1 tablespoon cornflour
- 1 tablespoon water
To Serve
- yogurt
- icing sugar
Instructions
- Crack the eggs into a large bowl, add the milk, whisk to combine
- Sift the flour, baking powder and salt. Add to the milk mixture and whisk until combined.
- Add in the melted butter and gradually stir through the mixture. Be careful not to over-mix the batter or you will end up with a tough waffle.
- Place your grill pan on to high heat and allow to warm. Add a tablespoon of extra butter and allow to melt.
- Once the butter has melted, add your waffle batter to the pan and spread to fill the pan. Alternatively, make smaller waffles by adding a 1/4 of the batter to the pan at a time. If you are making smaller waffles, add extra butter between cooking each waffle.
- Lower the heat to a medium-low and cook for 5-6 minutes, or until golden brown on the bottom. Flip over and cook for another 5-6 minutes on the other side, until the waffle is cooked through. It can be tricky to flip the large waffle, all I can say is go for it, and it will still taste great, even it if breaks.
- Meanwhile, as the waffles cook, prepare the berry sauce.
- Add the berries and sugar to a medium saucepan. Heat over medium heat for 3-4 minutes, until the sugar has dissolved
- Add the cornflour to the water and mix to form a paste. Stir the cornflour paste into the berry mix and then stir for another 4-5 minutes until the sauce has thickened.
- To serve the waffles. Cut the waffle into 4 pieces and divide among plates.
- On top of each waffle, add a dollop of yogurt, a spoon of berry sauce and a dusting of icing sugar. Serve while hot