This week was spent making scrumptious waffles.
The Sproutchefs paired up to make waffle batter, using the recipe below. Cooking partners took turns pouring their creamy batter into the waffle iron to become crispy, hot waffles. Each individual chef cut and mixed their own fruit for their waffle. The fruit choices were blueberries, strawberries and raspberries. A dollop of whipped cream, a sprinkle of powdered sugar, cocoa or cinnamon were optional finishes.
At the end of class, everyone had their own version of the perfect Belgian waffle. Before eating their final product they made sure their waffle looked presentable. Sloppiness was discouraged. Presentation important. They were encouraged to make the food look as good as it tasted. Before consumption, they explained why they made the choices they did, and gave their recipe a name. Some ate their creation and others opted to take them home. Of course they were all unique and all good!
Basic Waffle Batter
(This recipe serves 2. Double or triple if needed.)
1 cup of milk
1 cup of flour
2 Tablespoons of butter
2 teaspoons of sugar
2 teaspoons of baking powder
a pinch of salt
1/2 teaspoon vanilla
Combine all ingredients into a bowl and whisk together, until the batter looks like thick cream. (It is better if the batter sits for 30 minutes before using)
Heat up the waffle iron.
Lightly spray the waffle iron with cooking spray.
Pour 3/4 cup of batter into each section of the waffle iron, close the lid and cook for 4 minutes.
Serve hot with fruit or syrup. Be creative!