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.