Difficulty: Easy
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).
Ingredients
- 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
Method
- 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.
