One of my absolute favourite restaurants to visit in New York is Sweetchick: a place that sells chicken in all its beautiful forms. I go there exclusively for the fried chook (because, quite frankly, why wouldn’t you?), a deep-fried crispy skinned platter of extreme delight served up with a sugar-dusted waffle. It is heaven on a plate, if heaven gave you elevated cholesterol levels and left you rubbing your belly, Homer Simpson-style.
So yeah, heaven on a plate.
The waffles at sweet chick are one of the many recipes from my time in America that I like to re-create at home (the fried chicken is, obviously, another artery-clogging favourite ). It’s taken me a few tries to refine how I like them – I find fluffy in the middle with a crunchy outer is best – as well as work out what accompaniments are most satisfying (the aforementioned fried chicken or simple bacon and maple syrup).
A waffle maker might seem like one of those things that you buy, use once, and then never use again, and you’d be right. My first waffle maker was one of those that had fixed plates and so was a total nightmare to clean – never again – I used to dread using it! And so I’ve recently purchased a duel toastie maker/waffle maker (it’s VonShef and £24.99 at Amazon) with removable plates, which makes me feel like I get more use out of my machine (everyone loves a good cheese and ham toastie, am I right?).
Though I’m well into the salty/sweet thing and so like to eat my bacon or chicken waffles with a side of maple syrup, you can also go savoury with them, too. These Smoked Salmon and Parsley Waffles from Anna Barnett are just fab, and Savoury Breakfast Waffles are great, too. Elfie likes hers with both bacon AND Nutella, and Hux switches out my favoured Maple Syrup for honey. They’re also great bannoffee style: banana, caramel sauce and salted caramel ice cream. Yum.
- 150 g Plain flour
- 284 ml Buttermilk I use the St Ivel tub
- 1.5 tsp Baking Powder
- 25 g Caster sugar
- 2 Eggs
- 70 g Melted butter Left to cool
- Splash Milk
Pre-heat your oven to 160 degrees. Start your waffle maker so it's nice and hot ready for you to use.
Combine your dry ingredients - the flour, baking powder, caster sugar - in a bowl. In a separate bowl combine the buttermilk, eggs and cooled butter.
Slowly add the liquid ingredients to the dry, whisking to combine. Don't worry if it's slightly lumpy. Add a splash of milk.
Spoon into your waffle maker and cook until done. Lift out of the waffle maker and into the oven to crisp up for around five minutes. Serve!