On TV Tomorrow
- 20:00 - Man v. Food: The Carnivore Chronicles - Meat with the Most
- 20:30 - Man v. Food: The Carnivore Chronicles - Delicious and Historical
- 21:00 - Man v. Food: The Carnivore Chronicles - Meat is Still Awesome
- Prep time:
- 5 min, plus 20 mins standing
- Cook time:
- 20 min
Sunday mornings will never be the same! These delectably chewy yet crisp waffles are a brilliant excuse to buy a waffle maker
Method1. In a large mixing bowl, combine the plain flour, oatmeal, sugar, baking powder and salt and stir briefly. Add the raisins and lemon zest and stir until evenly combined.
2. Make a well in the centre of the dry ingredients and break the egg into the centre. Stir to gradually incorporate the egg into the flour mixture, then add the milk a little at a time, stirring after each addition, to give a well-blended batter. Set aside for 20 minutes.
3. When ready to proceed, heat the waffle maker and grease with oil spray or butter as desired. Add the melted butter to the batter and stir to combine.
4. Ladle a quarter of the mixture onto the hotplates of the waffle maker (use less if you have a small stovetop waffle iron). Ensure the batter is evenly distributed then press the sides of the waffle maker together and clamp shut. Cook for 3-5 minutes, depending on whether you like your waffles slightly soft or crisp and honey-brown.
5. Serve immediately, dusted with a little sugar if desired, or keep the cooked waffle warm in a low oven while you toast the remainder. They also go well with a spiced pear compôte.
- 100 g plain flour
- 50 g fine or medium oatmeal
- 1 tbsp sugar
- 1 tsp baking powder
- large pinch of salt
- 90 g raisins or sultanas
- 1 lemon, grated zest
- 1 egg
- 175 ml milk
- 1.5 tbsp melted butter
- vegetable oil spray or extra butter
- icing or caster sugar, (optional)
- spiced pear compôte