Waffles with Sprinkles & Ice Cream
By Sarah-Kim Watchorn
"These Easter recipes will, I hope, bring some fun into your kitchen. We all need more colour in our lives right now and these treats are a lot more exciting than banana bread!"
6 people
12 minutes
20 minutes
Ingredients
For The Waffles
-
0.5
tsp
Bicarbonate of Soda
-
75
g
Butter
melted
-
1
tsp
Dried Active Yeast
-
1
medium
Free Range Eggs
-
25
g
Light Brown Sugar
-
250
ml
Milk
-
200
g
Plain Flour
-
0.25
tsp
Sea Salt
-
50
g
Sprinkles
and a little extra for the finale
To Serve
-
25
g
Butter
-
150
ml
Double Cream
-
50
g
Light Brown Sugar
-
6
scoops
Moo'd Madagascan Vanilla Gelato
-
5
drops
Pink Food Colouring
-
100
g
White Chocolate
finely chopped
Method
Pop the milk, 50g butter, flour, yeast, sugar and salt in a large bowl.
Mix well until smooth. Roll clingfilm over the top and cover tightly. Leave on the counter overnight or for about 7 hours.
When you are ready to cook, heat your waffle iron.
Use a spatula to mix through the egg and bicarbonate of soda, along with half the sprinkles.
Brush the waffle maker using the remaining melted butter.
Add half a ladle of the mix to each side of the waffle maker.
Add more sprinkles and cook for 3 minutes.
Repeat with the rest of the mixture to give you 12 to 6 in total.
To make the sauce, put the butter and sugar in a small saucepan with the cream.
Bring to a steady simmer and let it bubble until it has thickened a little.
Add a drop of pink colouring at a time to reach the shade of pink you fancy.
To serve, top the waffles with scoops of the ice cream, drizzle with the sauce and scatter over more sprinkles
