makes
6
prep
15 minutes
cook
20 minutes
difficulty
Easy
makes
6
serves
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 150 g (5½ oz) plain (all-purpose) flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp salt
- 100 g (3½ oz) oven-baked or steamed sweet potato, cooled
- 1 ripe plantain (approx. 200 g/7 oz)
- 60 g (2¼ oz) light soft brown sugar
- 1 tsp vanilla bean paste or extract
- ¼ cup (60 ml) vegetable oil, plus extra for coating
- 2 eggs, separated
- 200–220 ml (7–7½ fl oz) oat or cow’s milk
To serve
- blueberries and/or raspberries
- 1 banana, sliced
- almond butter
- golden syrup
Instructions
- Preheat your waffle maker to a medium–high heat.
- Combine the flour, baking powder, cinnamon, nutmeg and salt in a bowl and pop to the side.
- Now you want to blend together the sweet potato and plantain. Don’t worry if you don’t have a blender, as you can mash it instead. The little lumps of plantain provide a great texture to the waffles, plus it also means one less dish to wash! Add to the bowl.
- Next, add the brown sugar, vanilla, vegetable oil, egg yolks and milk to the bowl. Whisk until smooth.
- Beat the egg whites until stiff peaks form – this will take about 3–4 minutes by hand or 1 minute with an electric whisk. Carefully fold the egg whites into the batter, as you don’t want to knock all the air out.
- Spray your waffle maker with cooking spray, or brush with oil. This step is crucial, otherwise your waffles will stick.
- Place portions of batter into the waffle maker, leaving about 1 cm (½ inch) gap at the edge as it will spread once you close the lid. Cook for 4–6 minutes.
- Serve with berries, banana, almond butter and golden syrup, or place into an oven at 90°C fan (225°F/Gas mark ¼) for up to 30 minutes to keep warm until you’re ready to serve.
Image and text from , photography by Steven Joyce (Murdoch Books, RRP $HB49.99).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
