I’M BACK, BABY! And I want to say Happy New Year to you! I took a long, sweet hiatus over the past few weeks, and I feel so great – full of inspiration and ready to take this year to a whole new level. I’ve got a whole lot planned for The Sugar Hit 2015, so let me fill you in on the developments…
…and then we’ll talk waffles.
The Sugar Hit is ready to level up. That means I’m going to be doing MORE posts, MORE often, and with A LOT MORE variety. So here’s what you can expect:
- Street Food Monday is back, with a new name tag…INTERNATIONAL EATS! Every Monday a new recipe inspired by some exotic location. And don’t worry, there will be no shortage of street food!
- More real food recipes. By which I mean that I will be sharing more of the recipes that I make on the regular to feed myself. These will be budget-friendly, full of good things, and straight up delicious.
- I’m introducing a new weekend column called ‘Let’s make…‘. Every week I’ll try my hand and bringing some from-scratch craziness into the world. Real weekend kitchen-project stuff.
- A weekly ‘Internet Picnic‘ where I’ll be sharing the most insane spread of food blog goodness that I can find, plus a few conversation pieces mixed in.
- V I D E O S! Yup, I’m as scared as you are, but 2015 will be the year that I start my YouTube channel! Get keen!
- More different ways to interact with The Sugar Hit Kitchen…I’m working on Books, eBooks, and maybe even some sweet t-shirts and thangs to send your way…
- ….and all the usual over-the-top 12 layer cake SUGAR HIT STYLE GOODNESS!
Like I said, it’s going to be a mental year, and I’m so.freaking.psyched about it! I really hope that you come along for the ride, and bring ten of your friends, too. I’m incredibly excited about building up even more of a community of food-freaks around here. Let’s start a club! Let’s get jackets!
And now, because I always say start as you mean to go on, let’s talk WAFFLES!
These babies are beer waffles. Because beer at breakfast is for champions. They are malty, crisp, and moreish, and did I mention they have BEER in them?! ‘Nuff said.
To top off these crisp-edged discs of delicious, I’ve made a super-quick, super-simple cherry compote. Just a bag of frozen cherries (no pitting), a few tablespoons of maple and a splash of water, thickened with arrowroot (or tapioca powder, or cornstarch would work).
On top of the cherries and beery waffles, I like a dollop of thick greek yoghurt. That combination of malty, sour-tinged waffle with sweet and smoky maple cherries is set off perfectly by the creamy tang of yoghurt. And if you wanted to go all out, I bet it would be even more decadently delicious with a splodge of sour cream or creme fraiche.
I think these are the perfect thing to serve the morning after a big night, as a little nod to the ‘hair of the dog’ philosophy. But really, they are perfect for any time you’ve got a friend over who’s willing to work the waffle iron while you stir the cherries! Just pour me a mug of black coffee, and then I’m more than ready for waffles and gossip. PERFECT SUNDAY!
P.S. Waffles & Gossip is the name of my future autobiography. 2015 here we come!
- 2 + ¼ cups (335g) plain flour
- 2 tsp baking powder
- 2 tsp baking soda
- pinch of salt
- 2 eggs
- 3 tbsp maple syrup
- 75g (3/4 stick) butter, melted
- ¾ cup (185ml) buttermilk
- 1 cup (250ml) beer - I used a german lager
- 2 cups frozen pitted cherries
- 2 tbsp maple syrup
- 1 tsp arrowroot powder (or tapioca powder or cornstarch)
- Place the dry ingredients for the waffles into a bowl and whisk together. Add the eggs, maple, butter, buttermilk and beer and whisk together slowly, until everything is combined. Don't worry about a few lumps.
- Cook the waffles on your waffle iron, on a medium-high setting, according to manufacturer's instructions. Keep them warm on a metal cake rack in a low oven - the cake rack allows air to circulate and stops them getting soggy.
- While the waffles are cooking, place the cherries, maple and 2 tbsp water into a small saucepan. Heat until the cherries are defrosted, and the mixture comes to a boil. Place the arrowroot into a small separate bowl, and add 2 tsp of water and mix. Add the arrowroot mix to the cherries and stir until just thickened. Remove from the heat and set aside.
- Serve the waffles with the cherry compote, and a splodge of yoghurt or creme fraiche.