Waffles are making a comeback, and for good reason! For a plate of sweet satisfaction, it’s hard to look past this gloriously versatile favourite of peanut butter and berries.
Ingredients
1 1/3 cups self-raising flour
1 tbsp caster sugar
2 eggs
1 1/3 cups milk
80g butter, melted
1 tsp vanilla extract
1 cup peanut butter chips (see note)
6 scoops vanilla ice-cream, to serve
2 tbsp granulated nuts, to serve
Icing sugar, for dusting
Berry Sauce
1kg bag frozen raspberries
1/2 cup caster sugar
500g strawberries, hulled, halved
Method
Step 1
Preheat oven to 150C/130C fan-forced. Place a wire rack over a large baking tray and place in oven.
Step 2
Make Berry Sauce: Place raspberries and caster sugar in a large saucepan over medium-high heat. Cook, crushing raspberries with a wooden spoon, for 5 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture is syrupy. Remove from heat. Strain mixture through a fine sieve over a jug. Discard solids. Wash and dry pan. Return syrup to pan. Bring to a simmer over medium heat. Simmer for 5 minutes or until slightly thickened. Add strawberries. Cook for 2 to 3 minutes or until strawberries are just beginning to soften. Remove from heat. Set aside for 10 minutes to cool.
Step 3
Meanwhile, preheat waffle maker following manufacturer’s directions.
Step 4
Combine flour and caster sugar in a large bowl. Make a well. Whisk eggs, milk, butter and vanilla in a large jug. Gradually add milk mixture to flour mixture, whisking until almost smooth and combined. Fold in peanut butter chips.
Step 5
Half-fill the waffle maker with batter. Close lid. Cook for 1 minute 30 seconds to 2 minutes or until golden and cooked through. Transfer to wire rack in oven to keep warm. Repeat with remaining batter.
Step 6
Top waffles with ice-cream. Drizzle with berry sauce and sprinkle with nuts. Serve dusted with icing sugar.
