I’ve never really been one for collecting random bits of kitchen equipment. Sure, I have a reasonable number of cookbooks and my shelves are full with an odd assortment of ingredients but with the notable exception of my stand mixer (which I only bought because it was half price) and my much-loved food processor, my kitchen is relatively gadget-free.
I like making pasta at home, for example, but I’ve never really got round to buying a pasta machine. Ditto ice cream. For years, I didn’t even have the most basic of tools – like a frying pan – and we’ve no plans to replace the toaster that died nearly a year ago.
This is partly because I am used to having a very small kitchen with absolutely no storage and it’s hard to think any differently even now that I have the luxury of a bit more space. But it’s also because I seem to have a strange (for me) inability to justify the expenditure. I think nothing of spending £20 on a couple of steaks from the butcher but I balk at spending a similar amount of money on a stick blender.
A little before Christmas, I accidentally bought a waffle iron. Admittedly, I had filled in my payment details and delivery address so it wasn’t that much of an accident but the button at the bottom of the page was badly labelled and I hadn’t quite realised that, by clicking it, I would actually be purchasing something. Or at least, that’s my excuse.
In order to assuage my guilt, therefore, I am determined that I will get good use out of it. Luckily, this is no real hardship.
Since it arrived, we’ve eaten waffles at least once a week, if not more. We’ve made proper Belgian yeasted waffles dotted with chunks of pearl sugar and we’ve made some particularly decadent chocolate chip waffles. I have grand plans for some savoury waffles this weekend.
We’ve settled on these though as our ‘every day’ waffles. Heart and not too sweet, they’re a good vessel for whatever you like and they’re nicely satisfying. Here, I gently roasted some vivid pink forced rhubarb with a little sugar and vanilla and piled it on top of them. A drizzle of the sweet, sticky, cooking syrup makes for a perfect little January breakfast/lunch.
If, like me, you’ve recently (and/or accidentally) bought a waffle iron, here are some waffle recipes that I’ve pinned and can’t wait wait to make:
I would describe these as lazy waffles - mix your dry ingredients, fold in your wet and then chuck it all in a waffle iron. We have them at least once a week. The buckwheat makes them suitably hearty so that they feel like a substantial breakfast and, depending on what you put on top, can have as much or as little nutritional value as you want.
- 300g (2 stalks) rhubarb
- 1 - 2 tablespoons sugar (or more to taste)
- 1/2 teaspoon vanilla extract
- 125g (1 cup) buckwheat flour
- 2 tablespoons cornflour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda/bicarbonate of soda
- 1 tablespoon sugar
- 240ml (1 cup) buttermilk
- 55g (1/2 stick) butter, melted and cooled
- 1 egg
- 1 teaspoon vanilla extract
- I like to start by making the roasted rhubarb so that it's lukewarm by the time I'm ready to eat. It's very simple: preheat your oven to 180C/350F, chop the rhubarb into bitesize chunks, mix with a little sugar and vanilla and roast for about 20 - 25 minutes until it's squidgy but still holds its shape.
- While the rhubarb is cooling, make the waffles by whisking together all of your dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients and then fold into the dry. Leave the batter to stand for a couple of minutes while you pre-heat your waffle iron.
- Spoon the batter into the waffle maker and cook for about 3 minutes each side - I find that these waffles take slightly longer than you might expect.
- Top the waffles with the rhubarb mixture, including plenty of the juice, and syrup/yoghurt/whatever.
This is really a mash up of Simply Recipes' buckwheat waffles and Ashlae's buckwheat waffle for one. As Elise notes, you could make these waffles lighter by folding in a whipped egg white which is true but I'm not one of those people who has time for whipping up egg whites of a morning and I'm perfectly happy with the consistency of these.