INGREDIENTS
100 g (1/5 block) CLOVER Mooi River butter
500 ml (2 cups) cornflour
pinch of baking soda
5 ml (1 tsp) baking powder
10 ml (2 tsp) castor sugar
2,5 ml (½ tsp) salt
2 extra large eggs
500 ml (2 cups) CLOVER Amasi
extra CLOVER full cream milk, if mixture is not runny enough
SERVING SUGGESTION
250 ml (1cup) CLOVER fresh cream
honey or golden syrup
Method
Melt the butter and set aside until needed.
Mix the flour, baking powder, salt and castor sugar in a mixing bowl, and make a dent in the middle.
Separate the eggs.
Whisk the egg yokes and the Amasi together, and mix in the melted butter.
Add the mixture to the dry ingredients and stir until mixed.
Whisk the egg whites until stiff peaks start forming and fold it into the mixture until it is well mixed.
Add a little milk if the batter is not runny enough.
Heat the waffle pan.
Fill the waffle pan only two-thirds full with batter, otherwise the batter will overflow.
Bake for 2 to 3 minutes or until light golden brown.
SERVING SUGGESTION
Whisk the cream until stiff. Serve the waffles with cream and honey or golden syrup
CLOVER INGREDIENTS USED IN THIS RECIPE
