Less than 30 mins
10 to 30 mins
An indulgent dessert that children will love. Swap the ice cream for yoghurt if you prefer your waffles as a breakfast dish.
Equipment and preparation: for this recipe you will need a waffle maker.
By James Martin
James Martin recipes from James Martin: Home Comforts
- For the waffles
- 250g/9oz plain flour
- 1½ tsp baking powder
- 1 tsp salt
- 1 tbsp caster sugar
- 3 free-range eggs, lightly beaten
- 425ml/¾ pint full-fat milk
- 110g/4oz melted butter, plus extra for greasing
- For the strawberry compôte
- 75g/3oz caster sugar
- 25g/1oz butter
- 250g/9oz strawberries, hulled
- 1 lemon, zest only
- 500ml/18fl oz vanilla ice cream, to serve
- 4-8 tbsp maple syrup, to serve
- For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1.
- Mix the flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, milk and butter until well combined.
- Brush the waffle maker with a little melted butter and then ladle some of the batter into each well of the waffle maker. Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter.
- For the strawberry compôte, place the sugar and five tablespoons of water with the butter in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes.
- To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of vanilla ice cream. Finish with a drizzle of maple syrup.