Gingerbread waffle batter

After my first waffle attempt (cheddar and rosemary) I decided to go for a sweet option for round 2. There are sooooo many waffle recipes out there, it’s ridiculous (and amazing!) I couldn’t go past Martha Stewart this time, but tweaked her recipe for the Thermomix. 

Ingredients

300g plain flour
30g granulated sugar (original recipe calls for about 45g)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

4 large eggs

6 tablespoons unsalted butter, melted and cooled (now normally I would just ignore the unsalted part, however my end result was a tad on the salty side. So either go for unsalted butter or reduce the quantity of salt to 1/4 tsp)

250g milk

1/2 cup sour cream

3 tablespoons golden syrup

Method

– Put all of your dry ingredients in the bowl and mix for 20 seconds/speed 10 (I had whole cloves and scraped out cardamom seeds from their pods so I blended the dry ingredients for 30 seconds)

– Add your wet ingredients and blend for 10 seconds/speed 6.

– Use your waffle iron as per instructions. Enjoy with maple syrup and fresh fruit, or sour cream and jam! 

   
 

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Rosemary and cheese waffle batter

I’m absolutely obsessed with waffles. I’d go into more detail about how obsessed I am but then we’d never get to a recipe! I recently bought a waffle iron and although I’m sure that it’s relatively easy to hand-mix the batter, it’s pretty great being able to chuck all the ingredients into the Thermomix and just pressing a couple of buttons. 

Instead of breaking the waffle iron in with a plain batter, I decided to make some savoury waffles to go with my crunchy cajun chicken. I used a standard waffle recipe (here), and added some cheddar chunks plus a few sprigs’ worth of rosemary leaves. 

Ingredients

300g plain flour

2 eggs

1 tsp baking powder

500g milk

100g butter

75g sugar

250g cheddar cheese, broken into small chunks 

Rosemary leaves from 2-3 medium sprigs

Method

Throw everything into the Thermomix bowl and blend for 1min/speed 10. Yep, that’s it. 

  

I’m not sure whether all waffle irons are a similar size so don’t quote me on the quantity here, but I used one standard ladle’s worth of batter per waffle, and made 5 waffles with this recipe. The colour wasn’t quite as even as I would like despite following the timing instructions, I’m guessing it’s the cheese? But it tasted pretty scrummy!