Whether with afternoon tea or as an indulgently sweet breakfast, waffles make a delightful treat at any time of the day. This recipe makes particularly fluffy waffles, which are served drizzled with a home-made butterscotch sauce. Canadians love their butterscotch as much as Australians love their mango.
- 1 vanilla bean
- 450 ml (16 fl oz) milk
- 1 tbsp sugar
- 200 g (7 oz) butter, melted, plus extra for greasing
- 8 eggs, separated
- 1 2/3 cups (250 g) plain flour
- 1 pinch salt
For the butterscotch sauce:
- 400 g (14 oz) brown sugar
- 1.2 litres (42 fl oz) single (pure) cream
- 1 tsp salt
- Raspberries, for serving
- For the butterscotch sauce, caramelise the brown sugar in a small saucepan over medium heat, without stirring. Deglaze with the cream (be careful, the caramel will be very hot!) and simmer for about 5 minutes until you have a creamy caramel sauce (it will thicken further as it cools). Stir in the salt.
- Preheat the waffle iron for the waffles. Split the vanilla bean lengthwise and scrape out the seeds. Combine the milk, sugar, vanilla seeds and melted butter. Whisk in the egg yolks. Sift the flour over the mixture and whisk until all lumps have dissolved. Beat the egg whites and salt in a large bowl until stiff. Gently fold into the batter.
- Grease the waffle iron. Add one ladleful of batter at a time and cook the waffles until golden brown. Serve the waffles with the warm butterscotch sauce and fresh raspberries.
Also from Taste the Wild:
Reprinted with permission from Taste the Wild: Recipes and Stories From Canada by Lisa Nieschlag and Lars Wentrup and published by Murdoch Books, 2019.