Overnight Belgian-style waffles, with tahini and carob molasses

Glorious breakfasts, with a bit of planning: overnight waffles with tahini, carob molasses, and fresh blueberries, or whatever else takes your fancy.

Glorious breakfasts, when there is no need to rush out of the door and you can truly enjoy a second cup of coffee; when the kitchen is tidy and tidy and it feels like no all is quite right and you must make a bit of a mess.

I’ve always loved pancakes in all their forms: fluffy American pancakes, thin, delicate crepes, the English muffin, too, but there is one thing that surpasses them all: Belgian-style waffles! (and the love of good helping of butter).

I can happily pair them with a savoury quick mushroom fry-up and crispy bacon. But what you must definitely have is seconds with fresh fruit. Currently in love with plump, flavoursome May blueberries. They bring spring in when outdoors there is no sign of it.

If you wonder what carob molasses are, it’s a natural sweetener, the rich and nutty syrup gives a taste similar to chocolate and for many cautious of their diet, it’s a great alternative to chocolate syrups. It’s extracted from carob tree pods juice, when mildly heated it naturally caramelises to a sweet and rich dark syrup. The perfect partner for carob molasses is tahini and the mix is an eastern Mediterranean favourite. When you grab a bottle, feel free to drizzle in milkshakes, breakfast bowls and use in cakes.

You can prepare the batter for these belgian style waffles and let it stand overnight in the fridge or make on the day and let rest for 1 hour before cooking.

Overnight Belgian style waffles with tahini, carob molasses and blueberries

Course: Breakfast
Cuisine: Belgian
Keyword: waffles
Servings: 20 waffles, approximately

Equipment

  • Waffle iron

Ingredients

  • 600 gr flour
  • 600 ml milk
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 tsp instant yeast
  • 200 gr butter
  • 3 eggs
  • 1 tsp of vanilla extract

Instructions

  • Melt the butter and allow some time so the liquified butter reaches room temperature.
  • In a large bowl place the flour salt and mix. Continue with the sugar and finally the yeast.
  • Beat the eggs, combine with the milk, lukewarm butter, and your are ready to integrate in the flour.
  • Cover the bowl and let them rest. If in a rush check for the bubbles, should have fully risen within the hour.
  • Preheat your waffle iron and brush with a mild vegetable oil if you are afraid of them sticking. (they have so much butter, they won’t). Close the iron and allow approximately 5 minutes until golden.

Notes

They freeze too! (separate when cold and stack with baking parchment, place in freezable bags/containers and retrieve within 3 months)

I hope the weather is very much spring-like and you get to enjoy brunch/breakfast outdoors. Eat responsibly, these waffles are very moreish!

from half-lockdown London with love,

Eugenia

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