These waffles could not be any easier – mix, cook and top with anything delicious! That simple. These toppings were inspired by West Coast Waffles of Victoria, BC (if you ever go to Victoria, you need to stop there!).
These waffles turn about the consistency of an ego. For fluffier waffles, try separating the eggs and whipping the egg whites. Once the rest of the batter is mixed, fold in the beaten egg whites.
For the batter*:
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1/2 cup oil
2 cups milk
For the toppings:
1/2 large wheel of brie, thinly sliced**
1 large Granny Smith apple, thinly sliced
16 slices of bacon, cooked and chopped into small pieces
1/4 cup basil, sliced in a chiffonade (roll leaves together and slice thinly crosswise)
Maple syrup to taste
Special equipment: waffle maker
*Don’t have the energy to make the batter? Try using boxed pancake batter instead.
*To slice easily, place the brie in the freezer for about 20 – 30 mins. Run your knife through hot water before slicing to prevent the brie sticking. Repeat every second or third slice for best results.
Place the dry ingredients together in a bowl. Add the wet ingredients and whisk until smooth.
Ladel about 3/4 cup of batter into your waffle maker and cook until golden brown (I use medium heat on my waffle maker, but it will take some practice to find the sweet spot, as every waffle maker is different).
Top with a few pieces of brie (for melty brie, place in the microwave for about 10 seconds), some apple slices, a sprinkle of bacon, a touch of basil and a splash of maple syrup – all to taste of course! These are your own waffles to adjust according to your taste – so add what looks good!
Recipe adapted from food.com