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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1½ cup self raising flour gluten-free mixture if needed
  • ½ cup ground almonds
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup natural yoghurt or soya yoghurt
  • 2 Tbsps heaped of cherry jam
  • Milk or plant-based milk if needed
  • 1 Tbsp sunflower oil

Method
 

  1. 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.
  2. Fold in the cherry jam, creating a marble effect.
  3. Heat the waffle maker.
  4. 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.
  5. Remove the waffle using tongs or a silicon palette knife, to a plate.
  6. Make 3 or 4 more waffles (depending on the size of your machine).
  7. Serve the waffles with fresh cherries and/or cherry jam and yoghurt or ice-cream.