Chestnut waffle
After the holidays you can use up roasted or vacuum packed chestnuts in many recipes. During and after advent I like making this chestnut waffle for my weekend breakfast or brunch. I normally serve it with maple syrup or vanilla custard. It’s so yummy!
Ingredients
Method
- Put all ingredients except the chestnuts in a blender and process until you get a smooth, thick batter. Add more milk, if needed – you should get a thick, but pourable batter. Add the chestnuts and pulse for a few more seconds – the butter should remain a bit textured or lumpy.
- Heat your waffle maker. Once it’s hot, add a ladleful of batter, let it spread out, then put the lid on. Cook the waffle following the machine’s instructions – it should take about 3-5 minutes.
- When it’s ready transfer it to a plate and keep warm.
- Make more waffles using up the batter (depending on your waffle maker the batter is enough for about 4 waffles).
- Serve the waffles with maple syrup, custard or honey.