Rainbow waffles

This is useful for my daughter who do not want much to eat breakfast :)




What better way to embrace the tasty trend for rainbow food than with these light, fluffy waffles, piled high with deliciously colourful toppings. Prepare a stack of plain waffles and personalise with your favourite ingredients, from peanut butter and banana, to poached plums and fromage frais. 

125g (4oz) spelt flour

125g (4oz) plain flour

3 tbsp golden granulated sugar

1 1/2 tsp bicarbonate of soda

350g (12oz) low-fat plain yogurt

75ml (3fl oz) semi-skimmed milk

2 eggs, separated

55g (2 1/4oz) unsalted butter, melted and cooled

1 tsp vanilla extract

sunflower oil, for greasing

1. Combine the flours, sugar and bicarbonate of soda with a pinch of salt in a bowl. Mix the yogurt, milk, egg yolks, butter and vanilla in a large jug.
2. Heat the waffle iron and lightly brush it with oil. In a new bowl beat the egg whites with an electric whisk until they hold soft peaks. Pour the jug of wet ingredients into the flour mixture and combine. Gently fold in the egg whites using a large metal spoon.
3. Spread a small ladle of batter on the iron and cook for about 3-5 minutes, until set and golden. Keep warm and repeat with the remaining batter. To serve, try the suggestions below.

Tasty toppings

Spread peanut butter on each waffle and top with sliced banana and mango and a few fresh or frozen raspberries. Drizzle over honey and a sprinkling of dried mango and coconut mix.

Spoon Greek yogurt over each waffle and top with blueberries, toasted flaked almonds and maple syrup, to taste.

Poach halved red plums with water and demerara sugar, until tender but still holding their shape. Remove the plums and reduce the liquid to a syrup. Spoon the syrup and plums over the waffles and top with fromage frais, thin slices of pear and finely grated orange zest.

Reduce tinned apricot halves in a pan over a medium heat, until the syrup is thick. Spoon over the waffles and decorate with halved green grapes and chopped pistachios.

Simmer tinned cherries until the liquid is reduced by a third. Mix water with a little cornflour to make a paste, and stir into the cherries. Simmer for a minute until thick, then spoon over the waffles. Top with frozen yogurt, grated dark chocolate and fresh basil leaves.

Arrange slices of galia or cantaloupe melon, kiwi fruit and papaya over the waffles with baby mint leaves and honey, to taste.

Tip: No waffle iron? No worries! Heat a griddle pan over a high heat until hot. Turn down the heat to medium, add a ladle of batter and cook for 4-5 minutes on each side, until golden and cooked through. For a larger waffle, use more batter – but it’s trickier to flip!

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