This recipe comes from my book How to Feed Your Family. These easy waffles make a great alternative to pancakes, and you don’t need a waffle maker. They were an instant hit when testing them at home. Try them with whatever fruit you like, but they work so well with chopped/ground pecans and orange slices. For adults and older kids, a little maple syrup works well too!
Ingredients (makes 2 large waffles, serves 4)
- 150g self-raising flour
- Finely grated zest of 2 clementines or 1 orange (keep the whole fruit to serve)
- 1 medium free-range egg or chia seed egg
- 260ml milk or plant-based milk of choice
- 60g unsalted butter or dairy-free alternative, melted
To serve
- The whole clementines or orange (from above), zested and sliced
- 25g pecans or other nuts, finely chopped. Leave off or grind for young babies
- Yoghurt of choice (I like using Greek yoghurt)
- Maple syrup/honey for adults and older kids (optional)
Method
- Put a non-stick griddle pan over a medium–high heat while you make the batter.
- Put the flour and citrus zest into a medium mixing bowl and stir together.
- Break the egg into a separate bowl or jug and whisk lightly, then gradually beat into the flour mixture along with the milk and melted butter, whisking well until smooth.
- You should have a thick, spoonable liquid. Depending on the size of your orange, you might need to add a little more milk – the mixture should be just a bit thicker than double cream.
- Once the griddle pan is hot, splash a drop of cooking oil into the pan and pour in the batter. If necessary, smooth it out to an even thickness (it should be about 5mm thick).
- Reduce the heat to medium and cook for 3–4 minutes until the base is golden brown and crisp, and the top has just bubbled then solidified and lost its sheen.
- Carefully flip the waffle and cook for another 3–4 minutes, turning the heat down if it browns too quickly. The waffle is done when the surface is golden and crisp.
- Slide the waffle onto a plate and make the second waffle with the rest of the mixture.
- To serve, peel the zested clementines or orange and slice into rounds, adding some fruit to each wedge. Cut the waffles into quarters, then add a dollop of yoghurt, scatter with finely chopped nuts (leave off or grind for babies), and finish with a squeeze of clementine juice.
Top tip:
If you want to create a square pattern on your waffles, carefully turn them 90 degrees halfway through their cooking time and cook for 2–3 minutes more before flipping them over. Try not to move them once they’re turned, so the bar marks stay sharp.
For more tasty breakfast recipes, try out my easy oaty pancakes, baby pancakes and my carrot cake porridge.
