Dhanson: Created page with "{{RecipeSummary |PrepTime=~1 hr |CookTime=3-5 min per waffle |Source=''Smitten Kitchen Every Day'' by Deb Perelman (pg 23-24) |Yield=12 waffles |Rating={{unrated}} }} === Ingr..."

2021-02-27T16:25:46Z

Created page with "{{RecipeSummary |PrepTime=~1 hr |CookTime=3-5 min per waffle |Source=''Smitten Kitchen Every Day'' by Deb Perelman (pg 23-24) |Yield=12 waffles |Rating={{unrated}} }} === Ingr..."

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{{RecipeSummary
|PrepTime=~1 hr
|CookTime=3-5 min per waffle
|Source=''Smitten Kitchen Every Day'' by Deb Perelman (pg 23-24)
|Yield=12 waffles
|Rating={{unrated}}
}}
=== Ingredients ===
'''Waffle Batter'''
* 2 c dates<ref>These work with both Medjool and Deglet Noor dates, but if you have acces to both, the author prefers the latter, which are often more firm.</ref>
* 1 1/2 c boiling water
* 6 T unsalted butter, melted, plus more for brushing waffle iron
* 2 large eggs
* 1 t baking powder
* 1/2 t baking soda
* 1/4 t fine sea salt
* 1 1/2 c all-purpose flour
* 1/4 c cornstarch

'''Toffee Sauce'''
* 4 T unsalted butter
* 1/2 c heavy cream
* 1/2 c dark- or light-brown sugar
* 1 t vanilla extract

=== Preparation ===
Pit and roughly chop the dates, and place them in a heatproof bowl. Pour the boiling water over them, cover the bowl, and set aside for 30 minutes.

Combine the butter, cream and sugar for the sauce in a larger saucepan than you think you'll need, over medium heat, and bring to a very low simmer. Cook for 8 to 10 minutes, stirring occasionally, until the mixture thickens slightly. Stir in the vanilla.

Preheat the oven to 350°. Place a heatproof wire rack on a rimmed baking sheet nearby.

Blend the date-water mixture with butter in a blender or food processor until smooth. Add the eggs, one at a time and blend. Sprinkle in the baking powder, baking soda, and salt, and blend until combined. Add the flour along with cornstarch and pulse just until flour disappears.

Heat the waffle iron. The author's waffle iron works best for this recipe on a low-medium setting. Brush the iron with melted butter, or coat with a nonstick cooking spray. Pour the waffle batter into the iron in about 1/2 cup scoopfuls. If it seems to think to be pourable, you can stir in 1-2 tablespoons of extra water. Cook the waffles according to manufacturer's directions. As they finish, transfer them to the prepared rack. They will be soft. When all the waffles are done, finish them in the heated oven for 5 minutes, which will crisp them up.

To serve, if the sauce has firmed, gently rewarm it. Ladle the sauce generously over each single waffle, then finish with a dollop of whipped cream and few flakes of sea salt. Enjoy with abandon.<ref>The waffles themselves freeze fantastically well. The sauce can be kept in the fridge for up to a week. Rewarm it and stir before using.</ref>

=== Notes ===
<references/>

[[Category:Breakfast]]
[[Category:Waffles]]

Sticky Toffee Waffles - Revision history

Dhanson: Created page with "{{RecipeSummary |PrepTime=~1 hr |CookTime=3-5 min per waffle |Source=''Smitten Kitchen Every Day'' by Deb Perelman (pg 23-24) |Yield=12 waffles |Rating={{unrated}} }} === Ingr..."