Always check the labels of the products you use.
Method
- 1
Mix. Whisk 140 g cornmeal, 65 g plain flour, 2 tbsp dark brown sugar, 1 tsp baking powder, ¼ tsp chilli flakes and a pinch of salt together in a large bowl.
- 2
Whisk. Beat 2 eggs well, then stir in 320 ml buttermilk, the sliced spring onions and 1 tbsp olive oil, and pour this into the dry mix, whisking to combine.
- 3
Heat. Heat the waffle iron and spray lightly if needed.
- 4
Cook. Ladle in about 180 ml batter and cook until cooked through and golden.
- 5
Serve. Move the cooked waffles to a tray and serve warm with maple syrup, a dusting of icing sugar, and a little berry jam and butter.
Storage
The waffles can be made ahead, cooled and frozen, then reheated in a 200 °C oven for 5 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
25 g per serving
50 % of the 50 g daily maximum · 100 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- medium bowl
- whisk
- waffle iron
- ladle
- large baking tray
- tea strainer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 444 kcal |
| Protein | 10.4 g |
| Carbohydrate | 74.2 g |
| of which sugars | 29.9 g |
| of which free sugars | 25 g |
| Fat | 11.8 g |
| of which saturates | 4.4 g |
| Fibre | 2.3 g |
| Salt | 0.82 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
