Griddle pan waffles
My best friend Laura and her little boy Ben joined Eloise and I for lunch yesterday and i decided to have a bash at a Jamie Oliver recipe for griddle pan waffles. I planned a 2 course wafflefest starting with savoury waffles topped with an omelette style egg, cheese, bacon, tomato and spring onion mixture. Then to follow sweet waffles sprinkled with icing sugar topped with fresh berries, natural yogurt and a blob of raspberry preserve.
Instead of using a waffle pan/cooker these waffles are cooked on a standard griddle pan. After mixing up the batter you pour over a hot greased griddle pan and turn down to a medium heat for 8-10 minutes. You then flip (yes, you heard right, flip) the waffle over and cook the other side for a further 8-10 minutes. Despite Laura's skepticism the flipping went ok, but we did lose a little bit of the waffle during the landing!
The 1st course of savoury waffles topped with the omelette worked exceptionally well. The waffles were light and fluffy and the topping complemented it perfectly. Everyone enjoyed it but we were too full to attempt dessert so we put the babies to bed and left the rest of the mixture until later...
...this was a mistake. The mixture became very dense and heavy and when i used it to make the sweet waffles mid afternoon they had lost the light fluffy consistency of the earlier batch. They still tasted ok but in future i would definitely make the batter just before cooking.
Overall a great waffle shortcut!
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