orange zest breakfast waffles

a recipe

a few weekends ago i went to a wholemeal pastry workshop with stroma sinclair at leila’s shop. whilst i was there i was using hodmedod's yq flour and i have quickly become obsessed with it! this recipe incorporates the flour, which is a lovely wholemeal. if you don’t have this flour any fine, plain wholemeal flour will work well. i enjoyed them with crème fraîche, chopped pistachios, blueberries and maple syrup.

ingredients
for the waffles
240g plain wholemeal flour
1 tbsp baking powder
3 tbsp golden caster sugar
2 eggs (yolks and whites separated)
395 ml full-fat cow’s milk
80 ml melted butter
1 tsp vanilla extract
a generous pinch of fine sea salt
the zest of an orange
to serve
a generous amount of crème fraîche
a generous amount of maple syrup
a handful of blueberries
finely chopped pistachios

method
1. pre-heat the waffle maker.
2. in a large bowl whisk together the flour, baking powder, sugar and salt. set aside.
3. in a medium bowl briefly whisk together the egg yolks, milk, butter, vanilla and orange zest to combine. set aside.
4. in another medium bowl beat the egg whites until stiff peaks form. for best results, use a clean and dry glass, ceramic, or metal bowl. avoid any oil in the bowl, as it can prevent the egg whites from whisking properly and holding their shape
5. add the egg yolk mixture to the dry ingredients and stir to combine. gently fold in the egg whites. do not over-mix, a few lumps in the batter is fine.
6. lightly grease the waffle iron with vegetable or sunflower oil. add spoonfuls of the batter to the waffle iron, close the lid and cook for around 4 minutes or until the waffles are golden brown. repeat until you have used all of your batter. you can keep the baked waffles warm in a preheated oven.
7. serve with crème fraîche, maple syrup, blueberries and chopped pistachios.

notes
the waffles freeze really well. i like to make a bigger batch by doubling the above and freezing them to have for future breakfasts.