Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
Waffles are a great weekend breakfast or brunch dish you can make ahead of time. Either make them the night before and simply reheat in a toaster, or make further ahead and freeze.
No waffle iron? No worries. These can also be made into pancakes.
Makes approx 10 waffles
2 cups self-raising flour
½ cup cocoa
¼ cup sugar
3 eggs, separated
¾ cup milk
1½ cups natural yoghurt
1 tsp vanilla extract
165g dark chocolate (7 rows of Whittaker’s chocolate)
Melt half the chocolate with the butter. Allow to cool slightly.
Separate the eggs, mixing the yolks one at a time into the melted chocolate.
Beat the egg whites to soft peaks.
Mix the dry ingredients in a large bowl. Add the milk, yoghurt and vanilla and mix gently along with the chocolate mix.
Add a third of the beaten egg whites, mixing until just combined. Gently fold in the remaining egg whites.
Cook in a waffle iron according to its instructions. These can be made ahead of time, even frozen and then quickly reheated in a toaster. Serve with poached pears, chocolate sauce and whipped cream.
You can poach pears in a simple sugar syrup flavoured with cinnamon, vanilla or star anise. Add wine or a fragrant syrup like elderflower for another dimension.
Elderflower Poached Pears
4–6 pears, peeled
1 cup elderflower cordial
1 cup water
¼ cup sugar
peel of ½ a lemon
Heat all the ingredients, except the pears, in a medium pot until the sugar has dissolved. Peel and cut the pears in half, core if you like. Place the pears in the liquid and simmer gently for around 10-20 minutes or until they are tender (this will depend on how ripe the pears were to begin with).
When cooked, turn off the heat and allow the pears to cool in the poaching liquid.