Waffles with raspberry jam, blackberries and ricotta

Babiche Martens

Waffles are a favourite European treat especially in Belgium, Holland and France, and have become very popular in America too. It is an easy batter cooked in a special waffle maker to give its characteristic patterns. Makes approximately 3 cups of mixture.

Waffles - makes 10

2 cups	Flour
1 tsp	Baking powder
½ tsp	Baking soda
1 tsp	Salt
2 Tbsp	Caster sugar
3	Eggs
50 g	Butter
1 ½ cups	Milk
1 to serve	Blackberries
1 to serve	Ricotta cheese
1 to drizzle	Maple syrup
1 to dust	Icing sugar

Raspberry jam - makes approximately 3 cups

3 cups	Frozen raspberries
2 cups	Sugar
½ tsp	Tartaric acid

Directions

1. To make the jam, put the frozen berries into a saucepan and bring to a boil then add the sugar.
2. Stir until the sugar has dissolved then add the tartaric acid and boil rapidly for 4 minutes.
3. Pour into warm, sterilised jars.
4. To make the waffles, sift the flour, baking soda, baking powder and salt into a large bowl.
5. Whisk the sugar and eggs together then whisk in the melted butter. Add to the dry ingredients, with enough milk to make a smooth batter. Let rest for at least 10 minutes while heating the waffle iron.
6. Preheat oven to 100C. Follow the manufacturer's instructions on the waffle iron. Ladle in some batter, then close and cook until golden brown. Remove the waffles and keep warm in the oven while continuing with the mixture.
7. Serve the warm waffles with jam, blackberries, a dollop of ricotta and a drizzle of maple syrup. Dust with icing sugar.