Breakfast Waffle: The Extra



for 4 portions

non-stick cooking spray


2 cups waffle mix (250 g)

1 ⅓ cups of milk (320 ml)

1 large egg

2 tablespoons of vegetable oil


2 cups all-purpose flour (250 g)

2 tablespoons granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon kosher salt

2 large eggs

8 tablespoons unsalted butter

2 cups buttermilk (480 ml)


4 tablespoons boysenberry syrup

8 tablespoons whipped cream

4 tablespoons of chocolate chips

8 tablespoons toasted walnuts, chopped


Preheat a waffle iron to medium-high heat. Grease with non-stick spray.

OPTION 1: If using formula, in a medium bowl, whisk together waffle mix, milk, egg and vegetable oil until completely incorporated.

OPTION 2: If you are making the waffle dough from scratch, in a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, melted butter and buttermilk. Whisk wet ingredients with dry ingredients until thoroughly blended.

Add 1 cup (130 g) waffle dough to the centre of the waffle iron. Bake until waffle is golden brown and cooked through, 4-6 minutes. Repeat with remaining batter.

Top each waffle with 1 tablespoon boysenberry syrup and 2 tablespoons whipped cream. Garnish with 1 tablespoon of chocolate chips and 2 tablespoons of walnuts.


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