Page 589 - YC Cooking School

Zest of 1 lemon
½ vanilla pod

Honey

Tools

Electric mixer or bowl and whisk
Measuring jug
Mixing bowl
Cup measures
Spoon measures
Sieve
Spatula or lifter
Utility knife
Microplane
Waffle iron

What to do:

For the waffles

1. Crack the eggs into the bowl of your stand mixer and whisk together lightly. Note: You

can also do this with a hand-held electric beater or even a whisk.
2. Add the milk, together with the vanilla essence and oil.
3. In a separate bowl, sift together the flour and baking powder then add the salt and
sugar.
4. Slowly add the dry ingredients to the wet ingredients and whisk until well combined.
5. The mixture should be a relatively thick, pouring consistency. Note: You can add a little
more flour if the mixture is too thin, or a little milk if mixture is too thick.
6. Set aside to rest for 10 minutes while you prepare the toppings.
7. Heat your waffle iron and make sure the base is lightly greased.
8. Pour in a large spoon of batter, close the waffle iron and cook for about 3 minutes or

until the waffle is cooked through, crisp and lightly golden brown.

For the berry, mascarpone and honey topping

1. Add the strawberries and raspberries to a bowl, sprinkle with sugar and set aside.
2. Scoop the mascarpone into a bowl and stir in the zest of a lemon and the seeds of half
a vanilla pod.
3. Once the waffles are ready, remove from the iron and serve with the berries, a dollop
of flavoured mascarpone and a good drizzle of honey.

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