More refinement of the waffle recipe! The batter mix stays with the 2 Tbsp of cornflour; it’s the cooking time I’m fiddling with now, after the bacon waffles were overdone/fine/underdone with 6m standard cooking time.

• Overnight batter
  • 130g (1 cup) wholemeal flour
  • 2 Tbsp cornflour/starch
  • 1/2 tsp salt
  • 1 tbsp golden caster sugar
  • 3 tsp cinnamon
  • 250ml (1 cup) refreshed rye sourdough
  • 125ml (1/2 cup) skim milk
  • 1 large (US XL) egg yolk
  • 2 Tbsp canola oil
• Folded in on cooking day
  • 2 apples, stewed
  • 1 large (US XL) egg white, whisked to stiff peaks
• Cooking time
  • First batch: 5m30s
  • Second batch: 6m
  • Third batch: 6m30s

The different cooking times seem to have basically worked. The first ones are still a little darker though… but not by much.

Then we covered them in various fruits: over-ripe bananas, the first crop of strawberries from the garden, some left over melon from Soph’s dinner last night, blackberries & kiwi fruit. Oh and of course maple syrup…