Get ready to ride the waffle wave this weekend and celebrate International Waffle Day on Saturday 25th March.
Traditionally celebrated in Sweden, the day is now honoured further afield – hardly surprising, given the fast-growing appetite for the deliciously versatile baked treat.
Waffles piled high with sweet toppings could also be fuelling the rise in American diner-style dessert restaurants, a trend noted by foodservice researchers Horizons at the end of 2016.
Waffles can be enjoyed all day, served with anything from fruit, cream and syrup, to pulled pork and coleslaw.
Celebrity chef Ben Bartlett suggests tapping into the trend for swavoury flavours – a mix of sweet and savoury.
He says: “A recent visit to Canada inspired me to experiment with waffles made with streaky bacon, not on the side but actually baked into the waffles themselves.”
Use any waffle batter recipe. As a guide, this one makes enough waffles for about 16 people and uses Whirl, for a delicious buttery flavour. For gluten-free waffles, use a gluten-free flour and add four extra teaspoons of baking powder and four teaspoons of bicarbonate of soda.
- 1.2 ltr milk
- 1kg plain flour
- 80g caster sugar
- 8 eggs
- 100ml Whirl
- 8 tsp baking powder
- 1 tsp salt
Mix the milk and eggs together, then combine the rest of the ingredients until the batter is smooth. Leave it to rest for 20 minutes.
Brush the hot waffle maker cooking surfaces with Whirl, butter or oil, and add the batter.
Place rashers of streaky bacon on the top, and carefully close the waffle maker. The bacon will cook into the waffles, giving you an irresistible savoury waffle that can be served with ice cream, vanilla sauce, strawberrys, cinnamon or apple sauce. As the Swedish might say: Välsmakande!