I’ve been working my way through Smitten Kitchen’s new cookbook, and one of the recipes that immediately caught my eye were these sticky toffee waffles. I love waffle recipes – they taste like a luxurious brunch but don’t require you to stand at the stove and stare at your pancakes as they bubble. I had a girlfriend over for breakfast and seized the opportunity to have an excuse to make these.
The batter is an interesting one because there’s no added sugar, which is – dare I say – a little healthy? Can we even pretend to claim that of a waffle? I followed the recipe and made it with all purpose flour, but I have a feeling some of my new favourite substance (white whole wheat flour) wouldn’t change the flavour a whole lot, so I might experiment with that next time. What makes it, though, is the caramel sauce you drizzle all over. Don’t skip it. It’s what makes this waffle sing.
On a side note, we had a beautiful January weekend, with sunshine and everything! The mountains were clear and crisp and it made me very grateful to live in such a beautiful part of the world. Thank goodness for long weekends that help me get my life in order, and give me a little extra time for waffles (and cupcakes, and short ribs, and….)
Sticky Toffee Date Waffles
From Smitten Kitchen Every Day by Deb Perelman. Made 4 (and a half) ish large waffles in my wafflemaker.
- 2 cups (335 grams) dates (I had prepitted ones and used around 320 grams)
- 1 1/2 cups (355 ml) boiling water
- 6 tbsp (85 grams) unsalted butter, melted
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups (195 grams) all purpose flour
- 1/4 cup (20 grams) cornstarch
- 4 tbsp (55 grams) unsalted butter
- 1/2 cup (120 ml) heavy or whipping cream
- 1/2 cup (95 grams) brown sugar
- 1 tsp vanilla extract
Optional: whipping cream to serve!
- Prepare dates: Pit and roughly chop the dates, and place them in a heatproof bowl. Pour the boiling water over them, cover the bowl, and set aside for 30 minutes.
- Make toffee sauce: Combine the butter, cream, and sugar in a larger saucepan than you think you’ll need over medium heat, and bring to a very low simmer. Cook for 8-10 minutes, stirring occasionally, until it thickens slightly. Remove from the heat and stir in the vanilla.
- Heat the oven to 350 degrees.
- Make waffles: Blend date-water mixture with butter in a blender or food processor until smooth. Add the eggs one at a time, and blend. Sprinkle in the baking powder, baking soda, and salt, and blend until combined. Add the flour along with the cornstarch and pulse just until flour disappears.
- Grease and heat your waffle iron. I used a heaping 1/2 cupful for each waffle. As they finish cooking, transfer them to a baking sheet. Once they’re all done, pop them in the hot oven for 5 minutes. (Deb suggested a rack, but I didn’t have a heatproof one – a pan did just fine).
- Eat with toffee sauce (if it’s firmed, just gently reheat) and whipping cream.