A Perfect Pantry

INGREDIENTS

• Butterscotch sauce
• 40g unsalted butter
• 1 cup brown sugar
• 2 cups fresh cream

Waffles

• 2 cups whole wheat self-raising flour
• Pinch table salt
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• Pinch tsp ground nutmeg            
• 1 ½ cups pink lady apple, grated
• 1 tbsp olive oil
• 5 tbsp brown sugar
• 2 cups almond milk
• 2 tsp lemon juice
• Canola spray
•  Vanilla ice-cream to serve

 

DIRECTIONS

For the butterscotch sauce

1. In a saucepan put the butter, brown sugar and cream.
2. Heat on a low heat and simmer for 2 minutes – do not boil.  Keep your eye on the sauce to avoid it bubbling over and burning.
3. Leave to cool slightly.
4. Put aside until waffles are ready.

For the waffles

1. Pre-heat the waffle press.
2. Mix together the flour, salt and spices.
3. Mix together the grated apple, oil and sugar.
4. Mix together the milk and lemon juice.
5. Add the milk and apple to the flour mix and stir until combined.
6. Do not over mix.
7. Spray the waffle press and put 1/3 cup of waffle batter into the waffle press and cook for 4 minutes or until desired colour.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Belgian Dual Waffle Press