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For the Buckwheat Waffles:

  • Buckwheat Flour 260 g
  • Caster sugar 40 g
  • Gluten free baking powder 9 g
  • Bicarbonate of Soda 10 g
  • Salt 1 g
  • Cinnamon 1 g
  • Buttermilk 600 ml
  • Semi skimmed milk 100 ml
  • MEADOWLAND Professional 250g 90 g
  • Egg 100 g

For the Sharon Fruit Compote:

  • Lemon juice 40 ml
  • Green cardamon powder 1 g
  • Water 100 ml
  • Maple syrup 45 ml
  • Sharon Fruit(x5) 520 g

For the Toffee Sauce:

  • MEADOWLAND Double 1L 200 ml
  • MEADOWLAND Professional 250g 55 g
  • Light brown soft sugar 65 g
  1. For the Buckwheat Waffles:

    • Preheat the waffle iron. Melt the MEADOWLAND Professional in a pan or microwave and allow to cool slightly.

    • Mix the melted MEADOWLAND Professional with the milk, eggs and buttermilk.

    • In a bowl combine the dry ingredients. Whisk in the wet mix until a smooth batter is formed.

    • Grease the waffle iron with oil spray and bake the waffles in batches until golden. Keep warm.
  2. For the Sharon Fruit Compote:

    • Peel and dice the Sharon fruit.
    • Place in a pan along with the maple syrup, lemon juice, water and ground cardamom.
    • Simmer gently for around 10 minutes or until the fruit is starting to break down. Add more water to adjust consistency if necessary.
  3. For the Toffee Sauce:

    • Put the cream, butter and sugar in a saucepan.
    • Heat until melted and bubbling. Stir until a deep toffee colour and saucy consistency. Add salt to taste. Keep warm.
  4. To Serve:

    • Serve the waffles warm with ice cream and the sharon fruit compote. Finish with toffee sauce drizzled over.