Everybody knows that Sundays are for indulgence, relaxing, and breakfast in bed. Pancakes are definitely a staple in my house, as are eggs and bacon (especially after a Saturday night out!). Together with a steaming hot coffee or tea and a glass of fresh orange juice – there’s just nothing better!
For Christmas, I thought it was finally time for us to up our Sunday breakfast game – so we asked for a waffle iron, which we got! And this machine (Tefal Snack Collection) is genius – it has exchangeable inlays, which is both flexible and super easy to clean. There are twelve different ones, including Belgian waffles, panini, empanadas, French toast, donuts, pancakes… We currently have the inlays to make Belgian waffles and classic sandwich toast, but I foresee many more making their way into our pantry!
So of course, I had to try my hand at waffles, and they were delicious! So for your next Sunday breakfast, why don’t you try these babies? Non-healthy, totally not clean eating, raw, or paleo, but oh so delicious!
Sunday morning waffles with warm raspberry compote
For the waffles (makes 5 double-waffles):
175g all-purpose flour
100g butter, softened
1 tsp baking powder
vanilla extract and cinnamon, to taste
butter or cooking oil for the waffle iron
For the raspberry compote:
1 cup frozen raspberries
1 tsp sugar
squeeze of lemon juice
Add butter, sugar, vanilla extract, and cinnamon to the bowl of your kitchen machine (or use your hand mixer) and beat until the sugar has dissolved and the mixture is frothy. Add the eggs one at a time and mix well. Sift the flour into a bowl and add the baking powder (and a pinch of salt) and mix. Add some to the butter-egg mix, alternating with the milk, until all the ingredients are combined into a thick mix that runs off a spoon (you want a pancake batter-like texture). If the mix is too thick, add some lukewarm water until you reach the desired texture.
Heat your waffle iron and grease both sides. Then evenly add the batter and bake for about 5 minutes (depending on your waffle iron). Repeat about five times, until all of the batter has been magically transformed into delicious waffles!
While the waffles are baking, add your frozen raspberries to a small pot. Add the lemon juice and sugar and about one tablespoon of water, and cook over medium heat, stirring frequently, until you reach a compote-like texture. Serve the waffles immediately with maple syrup, top off with the raspberry compote, and sprinkle with powdered sugar, if desired.
What’s your favorite Sunday breakfast? And what are your favorite waffle recipes that I should try next? Share in the comments below!
This is not a sponsored post.