Makes 4 Waffles
While waffles are all the rage in the US, it seems like they don’t get their fair share of credit Down Under. I’ve been a major waffle fan for years but TBH I don’t see them popping up on menus very often so I end up making my own. I’m always tryna better my waffle-making technique and these guys are definitely the best so far – loaded with golden syrup, pomegranate and vegan Greek yoghurt to sorta balance out the fact that this isn’t the healthiest brekkie goin’ round (really tho, it’s not that bad either).
- 1 cup soy milk (room temperature)
- 1 teaspoon apple cider vinegar
- 1 cup plain flour
- 1 tablespoon cornflour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/4 cup caster sugar
- Olive oil spray
- 1/2 cup pomegranate arils
- 1 cup plain vegan yoghurt
- 1/2 cup golden syrup
- Get your waffle maker on and crank up the heat.
- In a jug, whisk together the soy milk and apple cider vinegar before setting aside.
- Chuck the flour, cornflour, baking powder and salt in a large bowl and mix well.
- Add the canola oil, vanilla extract and caster sugar to the soy milk mixture and whisk.
- Carefully pour the wet mixture into the dry, mixing as you go until well combined (some lumps are ok.)
- Give your waffle maker a good spray of olive oil and using a 1/2 cup measure, pour your first lot of batter into the waffle maker (you may need to adjust quantity based on the maker you’re using.)
- Let those waffles cook for quite a while (at least two minutes) so they’re golden and crispy. Before transferring to your plate, hold the waffle in your tongs for a little while to release any excess steam.
- Stack your waffles up high (if they have section marks, even better!)
- Add a dollop of vegan yoghurt, a drizzle of golden syrup and a sprinkling of pomegranate arils.
- Serve immediately.