This recipe is divine. I love waffles at the best of times, but every now and then you have one that just sets it apart from all the others. This is one of those recipes. These waffles have a light texture, a hint of coconut and with the addition of kumara, a little magic.
Serves 6–8 Prep time 20 Cook time 15
WAFFLES
2½ cups flour
1 cup packed light brown sugar
2¼ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
4 large eggs
1 cup coconut milk
1 cup buttermilk
1 cup mashed orange kumara cooled
6 tbsp unsalted butter, melted
TOPPING
3 tbsp maple syrup + more to drizzle
1 cup sour cream
2 pears, sliced
100 g pecans, roughly chopped
METHOD
In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon and ginger.
In another large bowl, whisk together the eggs, coconut milk, buttermilk, kumara and melted butter. Add the dry ingredients to the wet ingredients and gently fold until combined. The mix will be slightly lumpy.
Combine the maple syrup with the sour cream and set aside.
Preheat the waffle maker and lightly grease it with butter.
Add a portion of the batter, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining batter.
Top the waffles with sliced pear, chopped pecans and maple sour cream. Drizzle with extra maple syrup and serve immediately.
Reproduced with permission from Chop Chop, by Brett McGregor. Published Random House (NZ). RRP $45.00.
Text © Brett McGregor, 2016. Photography © Jae Frew, 2016.
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