Wednesday, June 9, 2010
I love the Old-Style Chelsea Waffles from Vegan Brunch. I replace the cornmeal with more plain flour and use maple syrup as the syrup sweetener, which makes them a bit easier to make with Australian ingredients (fine cornmeal can be hard to find here and I always have flour).
I made some again the other day and topped them with maple syrup, pear and slivered almonds. Yum!
The kids love them. I usually make a double batch and freeze half for later. With a bit of baking paper between them, you can just take one or two frozen waffles, grill, toast or microwave them for a quick breakfast. I quite like the reaheated ones with a bit of peanut butter and drizzle of maple syrup.