WAFFLES! I have a waffle compulsion – I just can’t let more than a few weeks go by without hitting the kitchen and testing out a new waffle idea.
And this is one of my best! Instead of flavourless vegetable oil (blah) or delicious, but heavy, melted butter – I’ve added a generous amount of olive oil to these waffles. The results? Meltingly, crispily, fluffily perfect.
Forget all the other tricks – whisked egg whites, cornstarch, etc, etc, – adding olive oil to your batter is the way to go. And hey, wasn’t there a buzz around olive oil about ten years ago, that it was the next big thing health-wise?
I don’t know. What I do know, is that these waffles are crispy, crispy, crispy on the outside, and fluffy, fluffy, fluffy in the middle. And the recipe is so flipping simple, ANYONE could make these.
The dark chocolate sauce is a solid compliment to the slightly grassy, peppery taste of the olive oil in the waffles. I wouldn’t use a super-strong oil in these, unless you want to take them down a savoury route (yum).
But the subtle hint of olive oil flavour in your waffle, when it meets the smoky-bitter chocolate sauce, is pretty bloody great, I won’t lie.
These were just the ticket over the weekend, which I spent totally chilled out at my house, barely getting out of my PJ’s. I made lemon, pea and ricotta ravioli from scratch, just for me and my man, and it was so much fun.
Is it weird that I relax by cooking, when it’s also my job? Nah, you guys get me I’m sure. Pottering around the kitchen is a joy, right? Especially without any deadlines.
Anyway, the agenda for this week is looking pretty full on, and my car (which got smashed in by a gentlemen who panicked in the rain) is out of commission!
So if you see on a train or a bus around Brisbane this week, please offer me a lift. I will give you waffles!
- 1 cup (150g) plain flour
- 1½ tsp baking powder
- 4 tsp sugar
- pinch of salt
- 1 egg
- 1 cup (250ml) milk
- ½ cup (125ml) olive oil
- 3 oz (60g) dark chocolate
- 2 tbsp maple syrup
- ⅓ cup (80ml) coconut cream or regular cream
- splash of water (if needed) to thin the sauce
- ice cream, to serve
- To make the waffles, place the dry ingredients in a bowl and whisk to combine.
- Add in the egg, milk and oil, and stir together with a wooden spoon. Don't worry if the batter is lumpy - just don't overmix.
- Bake the waffles on a medium-high setting on your waffle maker - they should be nice and dark golden brown. They will seem soft at first, but a few seconds out of the waffle maker, they will be crispy!
- To make the sauce, place all the ingredients into a saucepan and melt together over a very low heat. Thin with a splash of water if it's too thick
- Serve the waffles with the sauce, and a scoop of vanilla (or coconut) ice cream.
When I lived in Taiwan, there was this place that did ice cream and sunday toppings inside a waffle folded up taco-style. These waffles sound absolutely perfect for some sort of waffle taco awesomeness!
UMMMM YES PLEASE!!
Hi! I love your photos on instagram and this one finally tempted me to check out your website. I’m surely going to try out this recipe. As for the olive oil, will it be okay if i use extra virgin or will it be too strong of a flavour?
Hello lovely! It depends on how strong your oil is. I used an extra virgin oil, but it had a quite light flavour profile, so it wasn’t too strong. I would err on the side of caution.
What a great idea to use olive oil in waffles! They look and sound so good!
Oh my!! That sauce is pure perfection, friend. These waffles totally win at breakfast.
There is no better way to relax, unwind and enjoy myself that a good old day in the kitchen. Some people find this heinous! And I have some friends who are like “If I could just eat a meal pill and never have to cook or even eat I’d be so happy,” which makes me almost angry but then I remember they are my friends and I have to respect them.
But yeah. When I finally purchase a waffle maker I will try and remember to come back and make these ones because they sound the best.
I know what you mean Hannah – I think people like that are crazy! Get onto that waffle maker purchase, ASAP.
Yes, the secret to good waffles is oil! Love this recipe!
Thanks lovely! xx
Olive oil waffles? Pretty freakin’ genius! So sorry to hear about your car, but glad you’re okay! If we lived in the same city, I would offer you rides on my bicycle… not sure if that’s any better than the bus, but that’s all I got.
At this point, all donations are welcome!
These waffles are absolutely amazing! :-) I so need to get a waffle maker…waaah!
Super crispy outside and fluffy inside, sounds like the perfect one. Plus that ice cream scoop and the dark chocolate drizzle is making me drool.
This look and sound great! Never really make waffles that often but it seems my waffle maker will be busy next weekend. I think i’m going to try to go down the savoury route. with these!
Oh this is brilliant. And I can totally see how it would work – I mean if olive oil cake and cookies are a thing. than olive oil waffles are definitely a thing! Love it. And chocolate at breakfast is always a WIN for me. Sorry about the car. Ugh. The worst!
It was the worst…But chocolate for breakfast makes everything better!
Hello! This sounds mad amazing but I was wondering if it’s possible to make these waffles the night before and I can toast them for breakfast! I have to travel 2 hours to school so getting up and have waffles without making the batter sounds like heaven!
But thank you for all your amazing recipes <3
Absolutely! I actually froze a bunch of these and have been reheating them in the toaster, no sweat. Waffle breakfast erryday!
blah blah blah, yet another thing I want immediately if not sooner. Thanks a lot ;D (But boo about the car, hope it gets fixed quickly!)
HOW have I not tried this yet?? Your waffles look amazing and so I obviously NEED to make ’em asap!
I love baking with olive oil. Using it in waffles sounds even better!
Can you pre-make the batter overnight and chill in the fridge? Would there be a difference? :)
Hi Michelle – you absolutely could! You might want to add a pinch more baking powder, but other than that, no worries.
I don’t usually comment but this time I had to after what happened to me today. I was busy doing a maths test with my Grade 12 student and I could see that she was really battling. I knew that I somehow needed to cheer her up, so off to the kitchen I went leaving her to continue her test. I came back a few minutes later with a plate of the waffles which I turned into crumpets (as I don’t have a waffle iron). Well that definitely did the trick – her mood increased as did her confidence and her mark! Thanks so much for this incredible recipe – I honestly can’t stop making them!
I’m SO GLAD that you did comment! What an absolutely awesome story! You sound like a great teacher – any teacher that makes a spur-of-the-moment batch of waffles must be, right?! Anyway, thank you again, so glad I could help in a small way!
Sarah, you are a GENIUS! I made these for brunch today (substituting with oat milk) and had to stop myself eating them plain. They taste amazing on their own, but I finally drizzled them with a little honey, as I didn’t have the sauce ingredients or ice-cream available. Can’t wait to try the full recipe!
Yayyy! So glad you liked these bad boys!! xx