What could be better than combining a pancake with a waffle? This waffle batter is light and airy, and lends itself well to a pancake stack.
For extra indulgence, serve the pancake waffles with seasonal fruit and slices of Camembert. Drizzle with spiced syrup before serving.
TRY THIS: Savoury breakfast waffles
Savoury pancake waffles
Ingredients
- Pancake waffles
- 210g (1¾ cups) cake flour
- 15ml (1 tbsp) baking powder
- 15ml (1 tbsp) sugar
- 2,5ml (½ tsp) salt
- 3 large eggs
- 500ml (2 cups) milk
- 100g butter, melted
- sea salt and freshly ground black pepper, to taste
- 5 rashers crispy bacon, chopped
- 100g mature Cheddar, grated
- 15ml (1 tbsp) olive oil
- Spiced syrup
- 125ml (½ cup) honey
- 15ml (1 tbsp) mustard powder
Instructions
Combine the flour, baking powder, sugar and salt in a large mixing bowl.
Whisk the eggs, milk and melted butter in a jug.
Add the wet ingredients to the dry, mix well and season.
Add the bacon and cheese to the batter and mix.
Heat the oil in a non-stick pan over medium-high heat. Add a ladle of the mixture at a time and cook until golden and cooked through, 3 - 4 minutes on each side.
For the syrup, heat the honey in a small saucepan and mix with the mustard powder.
Stack the pancake waffles and serve with spiced syrup.
Notes
For extra indulgence, serve the pancake waffles with seasonal fruit and slices of Camembert. Drizzle with spiced syrup before serving.
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