Cook sweetcorn waffles with Cafe Miami in London
I use a large heart-shaped waffle iron in the café and this amount of batter makes a total of 20 ‘double’ hearts. I cook them to order, allowing 3 double hearts per person. If you don’t have a waffle maker you can fry heaped tablespoonfuls of the batter in hot shallow vegetable oil in a frying pan. Flatten them down slightly with a spatula and allow 1.5–2 minutes cooking time on each side until golden brown. You will get 18-20 patties.
- A Bite To Eat published her project Sweetcorn Waffles With Spinach, Chilli Jam And Crème Fraîche 03 Jul 09:00
You Will Need
First make the batter for the waffles. Mix the flour, sugar, baking powder and paprika in a bowl with a few grindings each of salt and pepper.
Whisk the eggs and milk together in another bowl, then add gradually to the flour mixture, whisking constantly to make a smooth, thick batter.
Mix in the sweetcorn and spring onions.
Grease a waffle iron with a little vegetable oil (this prevent the waffles from sticking) and heat to 220°C. Ladle around 2 heaped serving spoons of batter into the centre, close the lid and cook for approximately 3 minutes – or until the waffle is golden brown.
While the waffles are cooking, toss the spinach in a dressing made by whisking together the olive and sesame oils, soy sauce and salt and pepper to taste. Pile the dressed spinach on 4 plates, each with a little individual pot of crème fraîche alongside.
When the waffles are done, remove them from the waffle iron and spread two of them with chilli jam (this is a secret family recipe, but we sell it in small jars in the café so you can buy it to take home!).
Arrange these on the spinach, then top with a third waffle and garnish with a few spinach leaves. Serve straightaway while hot.