Recipes
Waffle stack with maple berry compote
Wake up to the sweet sunshine flavours of summer berries
Wake up to the sweet sunshine flavours of summer berries
(7 votes)
Cook: 40 Mins
Serves: 4
Price: 46p per serving
Nutritional Information
Each 207g serving contains
Energy
1083kj
259kcal
1083kj
259kcal
13%
Fat
3.7g
3.7g
Low
5%
5%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
19.7g
19.7g
High
22%
22%
Salt
0.41g
0.41g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
523kj/125kcal
Typical energy values per 100g:
523kj/125kcal
Ingredients
300g Frozen for Freshness Summer Fruits
3tbsp maple syrup
125g self-raising flour
1tbsp cornflour
1 medium egg
1tsp vanilla essence
250ml semi-skimmed milk
1tsp rapeseed oil
1tbsp icing sugar, to dust
Method
1
In a pan, heat the berries and maple syrup until gently simmering. Cook on low for 10-15 mins, until syrupy and thick.
2
Meanwhile, stir together the flour and cornflour in a large bowl.
3
In another bowl, whisk together the egg, vanilla and milk before adding to the flour. Mix until smooth.
4
Heat a waffle maker and brush with oil. Pour a small ladleful of batter into each pocket and cook for 7-10 mins until crisp and golden brown.
5
Repeat until all of the batter has been used. It should give you about 8 waffles, depending on the size of your waffle maker.
6
Use a 5cm round cutter to cut 2 circles from each waffle. You can freeze the leftover waffle scraps.
7
To serve, stack 4 waffle rounds on each plate, tip over some of the berry compote and dust with icing sugar.