Nutty and mild rye flour is the perfect choice for a waffle batter with a twist
Makes 6-8 waffles, or Scotch-style pancakes if you don’t use a waffle iron
360ml milk 1 egg, lightly beaten 1 tsp vanilla extract 1⁄2 tsp salt
100g rye flour 100g spelt flour (white or wholemeal)
2 tsp baking powder Squeeze of lemon juice
40g butter, melted 50g blackberries, roughly chopped, plus extra to serve
Mild honeycomb or honey and Greek yoghurt (optional), to serve
Step 1) Beat the milk, egg, vanilla and salt together in a bowl.
Step 2) Measure the rye and spelt flours and baking powder into a jug and make a well in the centre. Gradually whisk the wet mixture into the dry to make a smooth batter. Stir in the lemon juice and 30g melted butter (reserving the remaining 10g), and add the chopped blackberries.
Step 3) Heat the waffle iron according to the manufacturer’s instructions, if using. Wipe a little melted butter over the plates and spoon in enough batter to make a 1cm thick layer almost to the edge (the waffle will spread). Close the iron and cook until the waffle is pale brown with a crisp shell. Keep the cooked waffles warm in a low oven while you make the rest. Serve with spoonfuls of honeycomb, extra berries and Greek yoghurt, if liked.
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