I quite like these a lot.
They bridge the gap between deliciously comforting and comfortingly delicious. You know it.
They are waffley good. Don’t believe me? Well, come a little closer and let me break these down for you.
These waffles taste amazing! They have so many lovely flavours going on. All subtle mind you, I’m not trying to blow you away with a cacophony of flavours. No no. I’m WAY more subtle than that. Once cooked, these waffles are both soft and solid. A state I like to refer to as squidgy, in a good way. I know you know what I mean. Not too squidgy though, or these wouldn’t be a waffle, they’d be a gloop. And these are definitely waffles.
I think I used to be scared of waffles. They were so delicious and intimidating. But they are all bluster. Because I have discovered something. A waffle is just a pancake. Cooked in a fancy machine. And pancakes are a breeze! A doddle! Sorry waffle but your cover has been blown and we be making waffles. From now on. And forever.
Don’t worry if you don’t have a waffle machine, you can definitely cook these as pancakes. Or if you are looking for a very cheap alternative and space saving device, then look no further than here!
But I have a new toy and I like it a lot. It’s this waffle machine. Isn’t it gorgeous? Having never had a waffle machine before, I think getting this one is a bit like being a learner driver with no car to suddenly owning a Rolls Royce. Not going to lie, I could get used to this.
The melty cheese on the top elevate these from yum to YUM. It also means you can get these made up, then when you’re ready to serve them, sprinkle with the cheese and whack in the oven to warm up and to get that cheese melted. So, these are perfect for entertaining. Yay.
And what’s the point in learning to make amazing waffles if you can’t share them with friends? Well then you can eat them all yourself, which I admit, is something you might want to consider..
I know you’re going to love them.
- 1¼ cup flour - I love quinoa and buckwheat flour, but really anything goes
- 1 tablespoon brown sugar or coconut sugar
- 1 heaped teaspoon of baking powder
- ½ teaspoon baking soda
- pinch of salt and pepper
- 2 spring onions finely chopped
- 2 eggs
- ½ can coconut milk
- ¾ cup of mashed sweet potato (about 3-4 sweet potatoes depending on their size
- 100g grated Gruyere
- 50 g freshly grated parmesan
- fried eggs
- Peel and chop the sweet potato into small cubes and then either steam them or do as I do and bung them in a bowl, cover with cling film and microwave for about 5 minutes until they are lovely and soft. I just find this method a lot less faff, but honestly each to their own.
- Meanwhile pop the dry ingredients into a bowl.
- When the sweet potato are soft bought to pierce with a knife, mash them with the back of a fork. Don't worry if there are a few lumps and chunks, that's all part of the charm.
- Bung the mashed sweet potato, the coconut milk, spring onions and the eggs into the dry ingredients and give it a good stir
- season with salt and pepper
- Heat your waffle iron according to the instructions and cook your waffles. I like to cook them so they don't fill the waffle iron and the come out as uneven misshapen waffles. I recommend you do the same.
- Once you've cooked them, rest them on a wire rack to stop them getting soggy bottoms.
- Now to take them to the next level, sprinkle with the cheese and pop under the grill for a minute or so until the cheese is melted and gorgeous.
- Serve with rocket salad and fried eggs. Welcome to eggy, brunchy perfection.
Over and out x