- 140g plain flour
- 1 tsp baking powder
- ¼ teaspoon bicarbonate of soda
- 1 tbsp caster sugar
- 125ml sour cream
- 125ml full cream milk
- 1 large egg
- 90g butter, melted + extra for cooking
- 250ml double cream
- 125g raspberries
- 6 tbsp icing sugar
- 250ml maple syrup
Sift the flour, baking powder, bicarb and sugar into a Le Creuset Cool Mint Batter Bowl.
Whisk together the sour cream, milk, egg and melted butter, tip into the batter bowl and whisk until smooth.
Heat a Le Creuset Cool Mint Signature Square Skillet Grill over high heat and while it is heating up rub a block of butter all over the ridges where you will be dropping a dollop of batter. It should be very well coated.
Once the pan is hot and the butter bubbling, turn down the heat to low to medium-low and add a quarter cup of batter to the pan, smoothing it over the pan into a uniform shape. Work quickly and make sure the ridges of the pan are covered – the batter will be quite springy and ‘stretchy’.
Cook the waffle for about 3 minutes – the edges should look crisp and cooked and there should be bubbles forming in the batter. (Every hob is different so it may take one or two waffles to get the hang of how this works on your heat source.)
Using a Le Creuset Silicone Spatula, prize the waffle away from the pan and flip. Cook for another 3 minutes on the other side.
Remove from the pan and keep warm in an oven preheated to 50C.
Repeat until the batter is finished.
Dust the waffles with icing sugar and serve warm with double cream, maple syrup and fresh raspberries.