The most common waffle batter recipes use baking powder as the leavening agent. An alternative is to use baker’s yeast, and it is well worth doing as it adds a complexity to the flavour of the waffles, and a slight chewiness to the texture.
These waffles are amazing on their own – the sweetness of the corn and roasted red peppers in combination with the salty parmesan cheese – but pair them with a parmesan sour cream dip and a salad with the delectabilia salad dressing, and you have a delicious and healthy vegetarian dish.
Roasted red pepper and corn yeast waffles. Parmesan sour cream dip.
- 1 1/2 cups all purpose flour
- 1 cup milk
- 50 g butter
- 1 1/2 tsp bakers yeast
- 1/2 cup warm water
- 1/2 tsp salt
- 1/2 Tbsp sugar
- 1 tsp baking soda
- 2 eggs
- 1/2 cup finely grated parmesan cheese
- 3 medium sized cobs of corn
- 2 red peppers
Sour Cream Dip
- 250 g sour cream or creme fraîche if you can get it
- 1/2 cup spring onion finely chopped green bits
- 1/4 cup parmesan cheese finely grated
- 1/2 Tbsp Dijon mustard
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
Preparing the waffle batter
Add the milk and butter to a saucepan and heat over a low heat.
Once the butter is melted, whisk it in then add 1/2 tsp salt and 1/2 Tbsp sugar.
Once the sugar and salt have dissolved, remove the milk from the heat and allow to cool until lukewarm.
Add 1/2 cup warm water to a large bowl.
Add the yeast, stir, then allow to sit until foam forms on the surface (5-15 minutes, depending on the yeast).
Add the milk mixture to the yeast in the the large bowl and stir.
Slowly add the flour to the milk and yeast, whisking until smooth.
Cover and refrigerate for at least 5 hours.
Halve and trim the red peppers. Smear with olive oil and roast for 35 minutes at 190 degC.
Boil the corn cobs for 5 minutes. Drain and allow to cool.
Making the waffles
Remove the corn kernels from the cobs.
Dice the roasted red peppers into about 5mm square pieces.
Whisk the eggs.
Add the corn, peppers, eggs, baking soda, and parmesan to the batter and whisk together.
Make the waffles according to the waffle maker instructions. Usually about 1/2 cup batter per waffle.
Sour cream dip
Combine the sour cream, finely diced spring onions, parmesan, mustard, salt, and pepper.
Refrigerate for at least an hour to allow the flavors to integrate.
Serve with a mixed green salad and delectabilia salad dressing.