Sand Waffles Recipe
Ingredients
| 50 g/2 oz cornflour | ||
| 250 g/8 oz flour | ||
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 125 g/4 oz butter | ||
| 50 g/2 oz castor sugar | ||
| Eggs | 2 | |
| Cream | 4 Tablespoon, soured | |
| 350 ml/12 fl oz milk | ||
| Grated rind of 1/2 lemon | ||
Directions
Sift together the cornflour, flour, salt and cinnamon.
Cream the butter with the sugar.
Beat in the eggs, one at a time, then fold in the flour mixture.
Stir in the soured cream and milk to form a fairly thick but pouring batter.
Stir in the lemon rind.
Heat a waffle iron.
Spoon a few tablespoonsful of the batter into the hot waffle iron and press the lid down firmly.
Bake until the waffle is golden brown and crisp.
Transfer to a warmed serving dish and keep hot while you make the remaining waffles.
Cream the butter with the sugar.
Beat in the eggs, one at a time, then fold in the flour mixture.
Stir in the soured cream and milk to form a fairly thick but pouring batter.
Stir in the lemon rind.
Heat a waffle iron.
Spoon a few tablespoonsful of the batter into the hot waffle iron and press the lid down firmly.
Bake until the waffle is golden brown and crisp.
Transfer to a warmed serving dish and keep hot while you make the remaining waffles.
Chef
