Make your delicious waffles over an open fire with a jaffle iron. These waffle jaffles can be served for breakfast or dessert with syrup, honey, fresh fruit and ice cream.
This wonderful and inspired recipe comes from Roads Less Travelled by Justin Bonello with Bertus Basson and Marthinus Ferreira, the cookbook that was born out of the second season of Ultimate Braai Masterwhich flighted on SABC 3 towards the end of last year. This homegrown TV series is all about cooking in the outdoors with friends and takes the viewer on a massive road trip around Southern Africa to some of the most spectacular locations. I loved it.
What I loved the most about this book was a set of recipes that are diverse, interesting and a little different. Like, duck wraps, Grey-winged francolin braai pie, seared yellowfin tuna burgers and braaied pizza. It also has tips on how to tackle a few basics like spatchco*cking, deboning and jointing a chicken, all very important when it comes to a braai.
The chefs have taken a few posh and classic dishes to the outdoor fire like Steak Diane, Chateaubriand with béarnaise sauce and Beef Wellington, and include a few interesting desserts like double chocolate Chelsea buns, bread and butter pudding, Amarula and chocolate pancake cake and fire-baked lemon tart. I mean, who would have thought?
The book contains clever and new ideas for salads, snacks, sauces, seafood and side dishes. Even the seasoned outdoor cooking guru will pick up tips on baking and smoking with this book. It’s brilliant.
The book is styled and presented in a rustic way, and the food looks just like it would if you had made it in the great outdoors. The reader is taken on a trip to all the beautiful locations of the TV series from Hluhluwe Game Reserve, Lesotho, Soweto, and Tsitsikama, to the Eastern Cape, the Wild Coast and up the West Coast.
As for waffles, I would not be lying if I said they were one of my favourite desserts. I love them with loads of maple syrup, fresh fruit and ice cream. These raspberries, blueberries and sliced nectarine were heavenly sprinkled on top.
The recipe was super easy to whip up by hand, and the batter cooked easily in the jaffle iron This is seriously the perfect treat for when you are next cooking outdoors and desire a delicious dessert on the fire. I thought I would test out the batter in a conventional waffle iron too, and it was perfect there too.
This is what Justin wrote about the recipe :
“This is possibly the most brilliant concept I’ve ever come across, thanks to our seriously great food stylist, Caro. It makes me just want to repeat the words over and over again … ‘waffle jaffle waffle jaffle waffle jaffle waffle jaffle.’ I HATE that I wasn’t the one who thought of this … it brings a whole new level to what you can do on the braai for dessert when all you have is a jaffle iron, a fire and, coincidentally, the basic ingredients to make waffles. Sooooo tasty … thanks, Caro.”
Yi
You might also. like my easy and healthy high-protein cottage cheese waffles.
Waffle jaffles
A recipe for waffles made in a jaffle iron over the fire, a delicious outdoor cooking treat. Serve with fresh fruit, berries and ice cream.
Print Recipe
Prep Time:10 minutes mins
Ingredients
- 2 cups of cake flour sifted
- 1 teaspoon of baking powder
- a pinch of salt
- 1 teaspoon of baking soda
- 2 eggs beaten
- 1½ –2 cups of buttermilk
- ¼ cup of butter melted
Instructions
Mix sifted flour, baking powder, salt and baking soda in a large bowl. Add the eggs, buttermilk and butter then mix well (you can just use a wooden spoon or big whisk for this).
Grease the jaffle irons with some butter, then place over moderate coals. Once they’re hot, ladle waffle batter onto the jaffle irons, close them up and wait for the waffles to be crisp, golden and cooked through. (You’ll need to turn them over a couple of times.)
Take them out of the jaffles, keep them warm on the side and repeat until you’ve used up all the batter.
Serve with:
Chocolate sauce, ice cream and berries
(or whatever tickles your fancy) and definitely, some really good coffee to wash it all down.
Notes
If you have a jaffle iron you can make this over a gas burner too (stovetop).
Servings: 4
Author: Sam Linsell
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FAQs
Grease the jaffle irons with some butter, then place over moderate coals. Once they're hot, ladle waffle batter onto the jaffle irons, close them up and wait for the waffles to be crisp, golden and cooked through. (You'll need to turn them over a couple of times.)
What is the secret to making crispy waffles? ›
Grease the Waffle Iron With Cooking Spray
Cooking spray won't burn as rapidly as butter, and will help achieve that satisfyingly crisp outside you crave. The best part? It's a lot quicker and easier to just give your iron a good spray than attempting to brush butter evenly over all those grooves and edges.
How do you make waffle mix taste better? ›
Vanilla Extract: Add a teaspoon or two of pure vanilla extract to the waffle batter for a classic and aromatic flavor. Cinnamon or Nutmeg: Sprinkle ground cinnamon or nutmeg into the batter to give your waffles a warm and cozy flavor.
Why are my homemade waffles not crispy? ›
The problem is moisture. You need some of it to make sure your waffles are tender, but too much and that extra moisture will quickly soften the waffle's outer crust. Buttermilk is also a tricky ingredient because it tends to make a heavier batter, which results in less crispy waffles.
What's the difference between toasted and jaffles? ›
Jaffle makers have special grooves to create a pattern on the bread and a clamp that seals the edges and cuts the sandwich down the middle, creating two perfectly sealed and toasted sandwich halves. A toastie however, is a flat toasted sandwich that has open edges and a melted filling in the middle.
Do you preheat a jaffle iron? ›
Allow jaffle maker to preheat (with the lid closed) until the green 'READY' light illuminates. 3. During this time, prepare the jaffles by buttering up to four slices of bread and preparing filling.
What type of flour is best for waffles? ›
All-purpose flour is my go-to flour for this recipe. It keeps the waffles light on their feet.
What is the difference between a Belgian waffle and a crispy waffle? ›
The Difference Between Belgian Waffles and Regular Waffles
These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.
Is it better to make waffles with butter or oil? ›
Butter has a relatively high water content, and vegetable oil or rapeseed oil actually give your waffles a better crisp crust due to their lower water contents, allowing the batter to brown more easily and evenly. Additionally, butter is more prone to burning, since it has a lower smoke point and contains milk solids.
Why do restaurant waffles taste better? ›
A restaurant, on the other hand, will have an industrial cooker with a higher wattage plugged into a circuit designed for heavier loads. If you are asking about the waffle itself, my answer will be that most restaurants make their batter from scratch. Home waffles are usually made from a boxed mix like Bisquick.
Eggs are a binder. Additionally, the yolk adds fat for flavor and protein to set the batter; the whites can assist as a leavener and they will help your waffles be fluffy as they release steam.
Should waffle batter be thicker or thinner? ›
Consistency: Waffle batter is thicker than pancake batter. This thick consistency lets you pour the waffle batter into a waffle maker without running out the sides. Pancake batter is looser, which means it is easily pourable into a round shape.
Should you let waffle batter rest? ›
Recommended overnight or 2 hr resting – for the tastiest waffles, rest the batter overnight in the fridge or for at least 2 hours. This makes the flour grains absorb the liquid so it makes the inside of the waffles softer.
What oil is best for waffles? ›
Oil: A neutral oil, such as vegetable oil, ensures the waffles are nice and moist. Sugar: A tablespoon of white sugar adds the perfect amount of sweetness. Baking powder: Baking powder acts as a leavener, which means it contributes to the waffles' light and fluffy texture.
Why do you let the batter rest when making waffles? ›
Let the batter rest for about 30 minutes.
The resting time allows the batter to thicken and the gluten to relax so you get that really tender and fluffy waffle interior rather than chewy waffles. (Here's a good article on what's happening while batter is resting, if you're curious).
Why are jaffles called jaffles? ›
The Australian name “jaffle” for a toastie is thanks to a Bondi doctor from the Little Bay Hospital. Dr Earnest Smithers patented his jaffle iron in 1949 and – according to the Australian Food Timeline website – within a year, the likes of Edgell's were advertising canned spag bol as a “new line for the jaffle iron”.
How do you heat up food over a fire? ›
First, you can place aluminum foil directly in the fire or on top of a firepit. Then, you simply wrap your food in aluminum and toss it right on top of the fire. Foods that are great for reheating with aluminum foil are peppers, corn, beef, pork, potatoes, and chicken.
How do you use a jaffle iron on a gas stove? ›
Place the jaffle iron over medium heat on a camping stove gas burner or BBQ grill burner. It will need approx 3 minutes on each side however check after a couple of minutes until you get the hang of it. 7. Once brown on each side remove from jaffle iron and serve it whole or cut it to preferred size.
