Pain d'epice waffles
These fragrant, spicy waffles are one of my better breakfast experiments, but you do need a waffle iron.
Ingredients
1½ cups milk
100g honey
60g butter, melted
130g plain flour
100g rye flour
50g sugar
4 tsp baking powder
1 tsp cinnamon, ground
1 tsp nutmeg, ground
¼ tsp cloves, ground
½ tsp anise, ground
¼ tsp coriander, ground
2 tbsp candied peel
2 eggs, separated
walnuts, maple syrup and creme fraiche to serve
Method
Put milk, honey and 40 grams of melted butter in a small saucepan over medium heat. Bring to the boil then remove from heat.
Sieve all dry ingredients except the candied peel into a bowl. Pour the milk and honey mixture into the dry ingredients. Add the candied peel and egg yolks and whisk together gently until smooth.
Heat waffle iron.
Whisk egg whites to a soft peak and fold through waffle mix gently. Brush the hot waffle iron with some of the remaining butter. Spoon in some mixture and cook according to waffle iron instructions.
Serve with walnuts, maple syrup and creme fraiche.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
