A couple of years back Jamie Oliver made waffles without using a waffle maker. He used, rather brilliantly I thought, a griddle pan. Genius!
Searching around for the recipe, it’s fair to say there’s some grumpy people out there that have tried it. Esther of the always-readable Recipe Rifle was particularly scathing about them, Kooky Girl has issues, and the ingredients list morphs from one post to another. It appears there was a discrepancy when recording where Jamie might’ve said “tablespoons” instead of “teaspoons”… it’s a bit of a mess. I’m no stickler for an exact recipe, but this is one of those things where you need the right balance of crispy, fluffy and rising to make it work.
Thankfully I found a great new blog as a result of this bout of surfing, Always Order Dessert. Alejandra Ramos struggled to find a consistent recipe too, so engaged the brain to invent one. Using this and a handful of other blogs I came up with a recipe I was perfectly pleased with.
Mindful of problems people were having with flipping the waffle, I had the brainwave to Foreman it. Propped up by newspaper so the grill stayed level, I cooked the batter on a George Foreman grill. This meant they cooked evenly on both sides, no flipping and they developed golden ridges. Flavour-wise, what we really have is American-style pancake batter cooked to a crisp so it’s not quite waffley but hits all the right points.
I’m entering this in Kavey’s monthly Bloggers Scream for Ice Cream challenge. I’ve entered this challenge last year for sorbet, this month the theme is waffles and cones. If you’re looking for some food inspiration go check out Kavey Eats, there’s tons of great food and reviews over there. The ice cream component of my waffles was ready-made; they’re not high-eatin’ but I really like Ben & Jerry’s Core range. This is Winter Berry Brownie, a really fruit ice cream with great big chunks of brownie.
Grilled waffles (makes about 8):
300ml whole milk
1 teaspoon vanilla paste
200g plain flour
1 teaspoon baking powder
Pinch of salt
1 tablespoon caster sugar
Squirt of lemon juice
100g butter, melted
- Whisk together the egg, milk and vanilla. Sift in the flour and baking powder and whisk until really smooth. Stir in the salt, sugar and lemon juice, and then dribble in the butter whisking all the time. Leave to rest in the fridge for 30 mins.
- Preheat your George Foreman grill to high. When hot ladle on the batter and close the grill. Cook for 5 – 7 minutes until golden brown and lever off with a wooden spatula. Serve with ice cream.