Oven Waffles (makes 12)

200g (7 oz) plain flour

1 tsp baking powder

1 tsp salt

50g (2oz) caster sugar

2 eggs

100 mls or 5 tbsps sunflower oil

300 mls ( ½ pint) milk

Method:

Waffles are a fun breakfast treat but can also be enjoyed as a quick pudding with fruit and ice cream.  Start by sifting flour, baking powder and salt into a large bowl.  Add the sugar and mix well.  Whisk the sunflower oil, milk and eggs together.  Pour the wet ingredients into the dry, whisking until you have a smooth batter. Place 2 silicon waffle moulds in to a large baking tray then fill with the whisked batter.  Place the tray in the oven and bake at 200 C, Gas 6 for 10-12 minutes or AGA first runners of the Roasting Oven for 5 minutes then turn for 5 minutes. Then place on the base of the roasting oven for 2 minutes.  Enjoy adding blueberries or cinnamon or a flavour of your choice.  (I love fruit compote and Greek yoghurt over the top of the hot waffles for breakfast)

 

Easy Berry Breakfast Compote

1 350 g  fresh or bag frozen autumn berries, defrosted

2 tbsp icing sugar or caster sugar

4 – 5 tbsp water

2 -3 tbsp Cream de Cassis (optional)

Method:

Place the berries and water into a saucepan over a low to medium heat for 7 minutes or until the berries are soft then add the sugar and Cream de Cassis, if using, and heat for 1 to 2 minutes.   Do not rapid boil or you will have jam.  Try to keep the berries intact.  This can be served hot or cold and will keep covered in the fridge for 3 days.


 

Visit Little Oaks Cookery School to see for more details 

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The Kane family has been farming in Myroe, Limavady, Northern Ireland for over 100 years. Richard (a sixth generation farmer) now works the land...

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