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These homemade waffles are crispy on the outside and soft in the middle. Pile them high with whipped cream, drizzle with Tiptree’s luscious Salted Caramel Spread and sprinkle with chopped toasted pecans for a luxurious brunch or decadent dessert.
240g plain flour
2 tsp baking powder
½ tsp fine sea salt
2 tbsp caster sugar
2 large eggs at room temperature
300ml semi-skimmed milk at room temperature
1 tsp vanilla extract
115g unsalted butter, melted and cooled plus extra for greasing the waffle maker
100ml double cream
100-150g Tiptree Salted Caramel Spread, to taste
50g Pecan Nuts
Add the pecan nuts to a dry frying pan and move around over a medium heat for around 7-8 minutes until darkened slightly with a toasty smell.
Leave to cool whilst making the waffle mixture.
In a large bowl mix the flour, baking powder, salt, and sugar together until well-combined.
In a large jug whisk the eggs, then add the milk, and vanilla.
Add the wet ingredients to the dry ingredients and mix using a balloon whisk until just combined. A few lumps are fine.
Finally mix in the melted butter and whisk to combine.
Heat your waffle maker, grease lightly with melted butter, and when ready, scoop up a ladleful of mixture, enough to fill the waffle iron, according to the directions of the machine.
Cook the waffles for around 4-5 minutes until golden brown and crisp. The timing will depend on your waffle maker. Keep the waffles warm in a low oven, in a single layer, covered in foil, until the whole batch is cooked.
Whilst the waffles are cooking, chop the toasted pecan nuts into small pieces.
Whip the double cream to soft peaks.
Warm the Tiptree Salted Caramel Spread slightly in a small saucepan or heat in the microwave in a microwave-safe container (with cover) for 10 seconds to get a drizzling consistency.
Serve the waffles warm with dollops of whipped cream, salted caramel spread and sprinkle with the toasted pecan nuts to finish.
Store any leftover plain waffles in the fridge, wrapped in foil, for up to 3 days, or in the freezer for up to 3 months. Reheat them from frozen in the toaster so that they’re crispy; you can also thaw them quickly in the microwave.
