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waffles

It's the weekend gals, and it can only mean one thing: bring all the pancakes, eggs benny and mimosas cause it's brunch time!

If you fancy staying at home and enjoying your food in the comfort of your jammies, we have the recipe you need: these tasty waffles, created by The Happy Pear.

"This is a great recipe that works perfectly for pancakes too. Dave uses this recipe most weekends to make either pancakes or waffles for his daughters – the same batter works great for both.

To make waffles, you will need a waffle iron or waffle maker, but don’t let that put you off – we got ours for €20 online and it’s a great toy! We like to serve our waffles/pancakes with coconut yoghurt, homemade chocolate spread and berries, with a drizzle of maple syrup – just delish!"

So get cooking and enjoy!

Healthy waffles

Ingredients

  • 250g buckwheat flour/ other flour of choice
  • 2 teaspoons baking powder (1½ teaspoons if using white flour)
  • 1 teaspoon sea salt
  • 3 tablespoons maple syrup
  • ½ a banana or 2 tablespoons ground flax seeds
  • 3 tablespoons almond butter
  • 400ml rice milk
  • 1 teaspoon vanilla extract

Method

1. First step, turn on the waffle iron.

2. To make the batter, whiz all the ingredients together in a blender until smooth.

3. Once the waffle iron is hot, spray it with vegetable oil to prevent the waffles from sticking. Pour in the batter, ensuring that you have added enough to cover the full iron, and leaving a bit of room for the waffles to rise slightly.

4. Cook in the waffle iron until they turn nice  and brown. Remove and add toppings of your  choice (see intro, and see the photo for other serving ideas).

The Happy Pear twins are back with a new book, packed with affordable, quick and easy veggie options, as well as clever meat-free versions of popular favourites and inspiring advice on how to be healthier! 

With a huge section of economical easy dinners that can be rustled up in 15 minutes (Thai golden curry, one-pot creamy mushroom pasta); gorgeous hearty dishes (goulash, Greek summer stew); a selection of plant-based alternatives to family favourites (burgers, hotdogs), AND irresistible treats (summer fruit Bakewell tart, double choc brownie cake), Recipes for Happiness is your new favourite cookbook! 

Trending

McDonald's has been changing a lot recently, with many new (and whacky) menu items being tried and tested.

But it's latest innovation is something people are either going to LOVE or hate – and we're totally undecided.

According to Business First, the fast food chain is trying out a chicken and waffle sandwich. It's called the Chicken McGriddle and comes with a crispy fried chicken burger sandwiched between two maple-infused pancakes.

But if you're loving this idea, don't get too excited. For the moment the fast food chain is only testing it out in 11 locations in America. 

If the new sambo is a success there, it's going to be tested further (yawn) and then it might make the menu.

So, will this be something you'd like to see on the menu? We might even test this one out at home!

Trending

The idea of hash brown waffles has been popping up around the Internet over the past few days, but when we saw this delicious recipe, we HAD to share it. 

Golden, crunchy and packed full of flavour, this treat is something you definitely NEED to make: 

Ingredients:

  • One large russet potato, peeled and rinsed
  • 1 tb water
  • 1 tsp olive oil
  • 1 egg
  • 1 tsp baking powder
  • 2 scallions, chopped
  • a few dashes of salt and pepper
  • 1/4 cup cheddar cheese
  • 2/3 slices of bacon
  • sour cream
  • cooking spray
  • sriracha, to serve
  • extra chopped scallions, to serve

 

You will need:

  • 3 medium-sized bowls
  • box grater
  • tea towel
  • waffle iron

Method:

1. Peel and grate the potato on a box grater. Fill a medium sized bowl with cold water and add the shreds to it. Allow to sit for a few minutes.

2. Swirl the shredded potato around with your hands to remove the starch. 

3. Transfer the shreds to a sieve by scooping them out with your hands, and rinse under cold water until it runs clear.

4. Then, transfer the shreds onto a tea towel, twist the ends and wring out as much water as you can until shreds are crumbly and bone dry. Transfer to a bowl.

5. Preheat your waffle iron. 

6. To make the hash brown mixture, whisk together the water, oil, egg and baking powder in a medium-sized bowl. Drizzle over the potatoes and toss to coat. 

7. Add in the chopped scallions, salt and pepper, cheese and bacon. 

8. Once your waffle iron is ready, spray it with a generous coating of cooking spray, then pour the potato mixture evenly over the top.

9. Gently close the lid and press the top and bottom together to compress the mixture.

10. Allow to cook for 10-15 minutes, or until the top is golden and crispy. Serve immediately with sour cream, sriracha and chopped scallions. 

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