Sunday, 22 July 2012

Rescue Waffles - gluten free and delicious

My lovely new induction hob stopped working the other day when we started cooking breakfast.  The chap that turned up to fix it, a day later, said he couldn't repair it as it had been installed incorrectly by the kitchen fitters.  What to do, what to do.  We have pancakes every morning for breakfast; they are quick and easy and keep us from being hungry the rest of the morning.

The first morning I sliced apple, added cinnamon and sugar, and baked the already prepared pancake mix in the oven.  Slow, and not as delicious as the individual pancakes, where you get a choice of flavours with each pancake.  We usually have a variety of fruits and jam on the breakfast table.  The second morning I tried cooking them in the microwave.  Disgusting.

When it became obvious there wasn't going to be a quick fix - the oven needs lowering to give an increased airspace and the cable needs upgrading, we got the waffle iron out of storage.  The flat is small so things we don't use all the time have to be put away.

Lovely lovely waffles.  Glad to have been compelled to revisit these.  You can make a big batch and freeze them, just pop in the toaster for a hot waffle (if you have a toaster - got rid of that to save space...)

Set waffle baker to medium heat.  Spray or brush oil onto the waffle baker as the first waffle tends to stick even in a non-stick pan.

125g flour (mine is urid 40%, tapioca 40%, cornmeal 20%)
3 eggs
1 tsp baking powder
1 tsp sugar
1 tsp oil
rice or other milk to produce a batter

This amount made eight squares.

Mix flour and baking powder together.  Separate egg yolks and whites.  Place whites in a clean large bowl for whisking.  Mix egg yolk, oil and sugar.  Mix in flour and add milk to get a smooth but not sloppy batter.  Whisk egg whites until they hold their shape.  Fold egg white into batter.

Ladle a blob of batter onto each section of the waffle baker.  It doesn't matter if the finished waffle doesn't come out completely square but it is a pain if you put on too much and it bulges out everywhere - much harder to clean up.  With experience you will know how much to use.

Cook until the waffles are golden brown on the outside and cooked all the way through.  If you find they are stodgy in the middle when burning on the outside you have the heat set too high.  If you are planning to store for later toasting you can use a slightly lower heat so that they are cooked all the way through but not quite as brown as you would normally like.

Cool on a rack.  Eat with whatever you fancy or freeze in plastic bags.

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