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Griddle Pan Waffle With Orange And Rhubarb Compote Recipe

Written on Monday, January 23, 2017 | 9:52:00 AM

Serves : servings 

Ingredients : 
For the waffle
- 225g gluten-free flour blend (see here)
- 2½ tsp baking powder
- 2 eggs
- 300ml lactose- or dairy-free milk of choice
- 1 tsp pure vanilla extract
- 50g lactose-free butter, plus a little extra, for greasing

For the compote
- 400g rhubarb
- 5cm chunk of fresh ginger, peeled and finely sliced
- Juice of 1 navel orange
- 50g brown sugar
- Lactose- or dairy-free yoghurt to serve

Preparation Method :
1) To make the compote, wash and trim the rhubarb and chop into 2.5cm pieces. Gently cook the rhubarb, orange juice, ginger and sugar in a covered saucepan for 8–10 minutes, or until the rhubarb is just turning soft.

2) To make the waffle, sift the flour and baking powder into a large bowl and make a well in the center. In a separate bowl or jug, beat together the eggs, milk, vanilla and butter. Slowly pour the milk mixture into the flour, stirring with a wooden spoon.

3) Grease a 25cm square, ridged griddle pan with butter and place on a medium heat. Pour in the batter and cook gently for 6–8 minutes then carefully turn over and cook the other side for a further 2–3 minutes, until both are golden and the waffle is cooked through.

4) Slide the waffle onto a chopping board and cut into six rectangles. Top each with a dollop of thick yoghurt and spoon over the fruit compote.

5) Keep any leftover compote in an airtight container, in the fridge, for up to 3 days.


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