"Don't let anyone tell you that waffles are just for breakfast," says Llewellyn. "When I was growing up, my favourite meal was when my dad cooked us breakfast for dinner. These waffles are savoury, but if you'd like them sweet, just ditch the cayenne and black pepper, and add some sugar."
- 300 gm (2 cups) plain flour
- 2 tsp baking powder
- 1 tsp sea salt
- 1 tsp cayenne pepper
- 1 tsp coarsely ground black pepper
- 500 ml (2 cups) buttermilk
- 4 eggs
- 100 gm butter, melted
- To spray: cooking oil
- To serve: crisp fried bacon and <b><u><a href="/recipes/recipe-search/chefs-recipes/2015/8/smoked-maple-syrup/">smoked maple syrup</a></b></u>
- For scattering: sifted icing sugar
- 1Heat a waffle iron and spray with cooking oil. Combine flour and other dry ingredients in a mixing bowl. In another bowl, whisk together buttermilk and eggs, then add to flour mixture and mix until just combined (don’t overmix). Fold melted butter in until just combined. Working in batches, pour batter into the waffle iron and cook, following manufacturer’s instructions, until golden. Serve piping hot with crisp fried bacon, a good drizzle of smoked maple syrup and a scattering of icing sugar.
Note This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.