Banana Wholemeal Waffles with Dried Apricot and Cranberry Sauce - Chef Recipe by Kim Brennan
From The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen (Clearview,...
125g plain flour
125g buckwheat flour
1 large egg
250mL full cream milk
15g fresh yeast
50g melted butter
Some salt (if butter is unsalted)
You will need a special poffertjes pan with 3cm dimples in it.
Dissolve the yeast in 3 tablespoons lukewarm milk.
Mix the plain and buckwheat flour. Add the milk and yeast to make a smooth batter. Stir through the salt, melted butter and the egg.
Cover the batter with a cloth and let the yeast go to work for about an hour. Place your bowl in a sunny position to help the yeast do its work and make sure your bowl is big enough to avoid a spill-over.
Heat your poffertjes pan and grease it with a bit of butter with a cooking brush. Pour your batter quickly into each hole. This is the easiest in a squeeze bottle or a jug.
Turn you mini pancake with a fork and/or skewer once the top is starting to dry a bit.\
Leave for another 1 minute until golden brown and simply plate them.