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

Ingredients
  

  • 1 cup self-raising flour
  • 1 tsp vegetable oil
  • 1 large egg
  • 1 tsp vanilla or orange extract
  • 1 cup milk or other plant-based milk
  • ½ cup chopped roasted or cooked chestnuts
  • 1 tsp mixed spice

Method
 

  1. 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.
  2. 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.
  3. When it’s ready transfer it to a plate and keep warm.
  4. Make more waffles using up the batter (depending on your waffle maker the batter is enough for about 4 waffles).
  5. Serve the waffles with maple syrup, custard or honey.