Apricot and pistachio waffles
These apricot and pistachio waffles are perfect for a special breakfast or brunch. They are delicate and delicious – you can serve them with added vanilla custard or whipped cream if you like. The recipe is dairy-free, but you can use normal milk, if dairy is not an issue for you.
Ingredients
Method
- Put the flour, eggs, baking powder, vanilla essence, pistachio and the milk in a blender. Pulse for a few seconds, then add the oil and more milk, if needed, to have a thick, but pourable batter.
- Heat the waffle maker. Once it’s hot, spoon in the batter and seal. Following the machine instructions, cook the waffles for about 3-5 minutes – they should be golden brown and crispy on the outside, soft inside. You should be able to get 3 or 4 waffles from the mixture (depending on the size of your machine).
- Meanwhile make the topping.
- Cut the apricots in half, remove the kernels, and cut them in half again.
- Put them in a small pan, add the juice or syrup from the tin, then bring to the boil. Add the sugar, honey and lemon juice (if you’re using the syrup from the tin, you’ll need to use less sugar). Cook for about 5-8 minutes, until you get a thick syrup and the apricots are tender.
- Serve the waffles with the apricots and some pistachio kernels.