Cherry and yoghurt waffles
You can serve these cherry and yoghurt waffles for a weekend breakfast or as a dessert after Sunday lunch or at a garden tea party. I used my home-madespiced cherry jambut any shop-bought version would work too. Also, you can use gluten-free flour and or dairy free yogurt for this recipe – I made them with soy yogurt and gluten-free flour mixture.
Ingredients
Method
- Mix the dried ingredients in a bowl, then add the eggs and the yoghurt. Mix until you get a thick but pourable batter. If needed, add some almond or normal milk. Stir in the oil and vanilla extract, then rest for 10 minutes.
- Fold in the cherry jam, creating a marble effect.
- Heat the waffle maker.
- Once it’s hot, spoon in the batter and seal the top. Follow the machine instructions – it should take 3-5 minutes per waffle, depending on your machine. The waffle should be golden brown, crisp on the outside and soft inside.
- Remove the waffle using tongs or a silicon palette knife, to a plate.
- Make 3 or 4 more waffles (depending on the size of your machine).
- Serve the waffles with fresh cherries and/or cherry jam and yoghurt or ice-cream.