Do you have a cupboard full of kitchen gadgets? We do – the rice cooker, slow cooker, pressure cooker, deep fat fryer, juicer, whisk, blender… this Christmas we got an electronic waffle-maker too.
We tried it out straight away but were less than happy with the results. So, determined to make sure the waffle maker wasn’t lost to the back of the cupboard we decided to try another waffle recipe. Someone recommended Norwegian chef Signe Johansen’s yoghurt waffles so we started searching for the recipe. We dug into her fabulous ‘Scandilicious’ cook book, but no sign of waffles…
After a bit of Google searching we found what we were looking for and after a bit of amendment here’s the waffle recipe. We used Turkish yoghurt rather than buttermilk and swapped the whole milk in Signe’s recipe for soya milk.
Yoghurt Waffles (makes enough for 3-4 people)
230g plain flour
1/2 tsp baking powder
150g Turkish yoghurt
100ml milk / soya milk
2 free-range eggs
Seeds from 1 vanilla pod
Pinch sea salt
Melt the butter and leave to cool. Sieve the flour and baking powder into a large bowl, and add the sugar and a pinch of sea salt. Next add the butter, yoghurt, eggs, milk, water and seeds from the vanilla pod. Pop the empty pod into a tub of sugar for delicious vanilla sugar.
Gently, but thoroughly stir together into a smooth batter, then set aside to rest for 20-30 minutes if you can wait that long. Once rested the batter will be thick and bubbly. Heat the waffle-maker, when hot spoon a ladleful of batter on to the iron. Close it tight and cook for about 6 minutes, depending on your waffle-maker and how crispy you like your waffles.
We were happy with the results this time – luxuriously sweet and rich with the flavour of vanilla coming through; fluffy and light inside and crisp on the outside. They were delicious served hot with a generous dollop of homemade berry jam. They stored well for a couple of days in an air tight tin.