To Be Cooked

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. 

Waffles

• 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

Toffee Sauce

• 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!

1. 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.
2. 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.
3. Heat the oven to 350 degrees.
4. 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.
5. 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).
6. Eat with toffee sauce (if it’s firmed, just gently reheat) and whipping cream.