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Yoghurt Waffles
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Lancewood Yoghurt Waffles

Ingredients

180 ml cake flour
125 ml corn flour
2.5 g baking powder
1 ml salt
15 ml sugar
1 large egg
250 ml LANCEWOOD® Double Cream Plain Yoghurt  or Double Cream Vanilla Yoghurt 
80 ml oil
60 ml milk
5 ml vanilla essence

 

Toppings:

LANCEWOOD® Mascarpone
whipped cream
strawberries , sliced
blueberries
banana(s) , sliced
honey
maple syrup
Nutella
almonds  or pecans, chopped
Smarties
mini marshmallows
Bar one sauce  (melt together 100 g chopped Bar one bars together with 125 ml cream until smooth)
chocolate sauce
LANCEWOOD® Cheddar , grated
Crispy bacon

Method

Mix the flour, corn flour, baking powder, salt and sugar together in a bowl.

Using a separate bowl, beat the yoghurt, egg, oil, milk and vanilla essence together. Add to the flour mixture and mix to a smooth batter.

Pre-heat the waffle pan. Add the batter to the bottom plate of the waffle pan and spread out evenly. Do not overfill.

Cook for 3 – 4 minutes or until golden and crispy to your liking.

Finish with your favourite toppings.

*Recipe makes 6 x 12 cm x 12 cm waffles.

HINTS & TIPS:
If you don’t have a waffle pan, make flapjacks. Simply fry tablespoons of the mixture in shallow oil over medium heat for 2 minutes per side and serve with your favourite waffle topping. *Makes 16 flapjacks.

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