Topped Raspberry waffles
Waffles are such a great brunch treat. You can add extra flavourings to the mix too! From chocolate chips, to mashed banana and raspberries like we have here. Keep it light with minted Greek yoghurt and honey or go indulgent with Joe and Seph’s vanilla caramel sauce and ice cream. This recipe is best suited to an electric waffle maker.
Place your waffle on to pre-heat. Pre-heat the oven and an oven tray to 140c to keep the waffles warm when cooked.
Sieve the flour, baking powder and salt into a large mixing bowl. Stir in the sugar. In a jug whisk together the milk, vanilla paste and eggs. Stir the liquid into the dry ingredients with a wooden spoon to form a spoonable batter. Gently fold in half of the raspberries.
Carefully grease the waffle iron plates and pour one batch of batter onto the lower plate. Dot in a few more raspberries. Close the lid and cook according to manufacturer’s instructions until golden. Carefully remove the waffles on to the warmed tray and place in the oven whilst you make another batch.
Meanwhile, make the minted yoghurt. Spoon the yoghurt into a bowl. Pick the mint leaves into a pestle and mortar or food processor. Add the sugar and grind or blitz until a green sugar is made. Tip into a bowl and place to one side.
When the waffles are cooked divide between serving plates. Spoon Greek-style yoghurt on the waffles, drizzle with honey and sprinkle over a little mint sugar. Top with any remaining raspberries and mint leaves.
Or serve the waffles with ice cream and Joe and Seph’s Vanilla Caramel sauce drizzled over the top.
250g plain flour
1 teaspoon baking powder
½ teaspoon fine salt
2 tablespoons golden caster sugar
1 teaspoon vanilla paste
2 Clarence Court Hens Eggs
150g fresh raspberries
Vegetable oil for greasing
250g Greek style yoghurt
A small bunch mint, leaves picked plus extra for garnish
3 tablespoons golden caster sugar
Runny honey to serve
A scoop of your favourite ice cream (honeycomb works well)
Joe & Seph’s Vanilla Caramel sauce