When I made the pomegranate syrup, the children asked me to make some waffles.
I had forgotten we had a waffle iron as it was hidden somewhere in a closet for years. There was a recipe in the booklet which I had tried in the past, before starting the blog which I did not like very much and as the waffles are quite tempting, I put it away until I forgot all about it.
I love butter but avoid it as much as possible for health reasons, so I don’t usually have some at home unless it is for a specific occasion and on Sunday morning when the children wanted some for breakfast, I didn’t have any, so I decided to make my own recipe, by keeping the basic ingredients: flour, baking powder, milk and eggs, but using an olive oil margarine, instead of butter, low fat milk and honey instead of sugar. If I didn’t have this margarine I would have used olive oil, as I use it in crepes and they are just wonderful. I flavoured them with mastic and lemon zest.
If you don’t know what mastic is you can read about it in an older post here. Do not add too much mastic resins, as it has a strong flavour. A packet has 5 grams, so I pound half a packet of mastic (2,5 gr) with about 1 tablespoon sugar (about 13 grams) and then I added the 1/8 tsp which I mention in the recipe. I store the remaining in small jars and if it crystallizes when I want to use it again, I just scrape it with the back of a spoon. I know that mastic is hard to find abroad so just add vanilla or the flavour you like best.
If you are wondering about the lemon juice, I added it as it helps to make the meringue stiff. Don’t be afraid to use it as the waffles will not be sour.
Note: My waffle iron is numbered from 1 – 5. I set mine on 5 and the waffle iron is ready when the green light turns off. If you don’t have a waffle iron, just make them like crepes. They will still taste great and the only difference will be the shape.
Greek flavoured Waffles, Recipe by Ivy
Preparation time: 10 minutes
Cooking time: 10 minutes
Makes: about 9
- 1 ¾ cup (200 grams – 7 oz. ) all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 3 tsp olive oil based margarine plus extra for brushing the waffle iron
- 3 whole eggs
- 1 tbsp Greek honey
- 1 1/2 cups low fat milk
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1/8 tsp ground mastic (or 2 tbsps mastic liqueur) or mastic vanilla
- Heat up the waffle iron.
- Sift the flour and add the salt, mastic, lemon zest and baking powder.
- Separate the eggs. Put the yolks directly in another bowl, together with the flour mixture, margarine, honey and milk and set aside.
- Beat up the egg whites with the lemon juice using a hand mixer, until stiff and set aside.
- Mix the flour mixture with the hand mixer until there are no lumps.
- Add the egg whites into the batter and gently fold with a spatula.
- Brush both waffle plated with some margarine (not more than ¼ tsp) or with olive oil and add half a cup of batter into the middle of your waffle iron.
- Close the lid and after about a minute check if the waffle is ready. Usually the thermostate light will turn off when they are ready. If the waffle iron is sticky and hard to open, given it some more time. Use a metallic spatual and carefully remove the waffle.
The waffles were delicious, light and fluffy. The first picture on the top is quince spoon sweet with ice cream and the second is of course with pomegranate syrup. The waffles disappeared as soon as they came out of the iron but I managed to take a few pictures as I was preparing them. The children ate them with nutella and I had one with honey, which is my favourite.
I kept one to show you a few ideas with what you can serve them with. Starting on top is sour cherries spoon sweet, moving clockwise is chestnut puree, grapes spoon sweet and homemade fig jam. You can add your favourite syrup on top or eat them with any other ingredient you like.
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,