Ready Time: 25 mins
Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 8
Katrina Meynink
Freelance Food Writer
www.dailylife.com.au
Katrina Meynink is a freelance food writer, recipe developer and cookery book writer. She has published two cookbooks - Kitchen Coquette and Bistronomy: French Food Unbound, with her third cookbook currently in the works. She writes a weekly recipe column for Fairfax Daily Life and works regularly for magazines both here and abroad
Ingredients
Waffles
- 3 eggs
- 3 heaped teaspoons wasabi (or to taste)
- 11/2 cups milk
- 125g butter, melted and cooled
- 2 cups self raising flour
- 3/4 cup grated good quality cheddar, plus 100g extra for melted topping (optional)
- 3/4 cup good quality cheddar broken into chunks
- Pinch salt
Caramelized Soy Pancetta
- 8-10 slices good quality flat pancetta or proscuitto
- 1 heaped teaspoon icing sugar
- 1 tablespoon soy sauce
Method
- To make the caramelised soy pancetta; lay the pancetta on a sheet of baking paper.
- Mix together the icing sugar and soy until dissolved. Brush pancetta evenly with mixture.
- Cover with another sheet of baking paper and brown in a sandwich press for 1-2 minutes or line between two baking trays and bake in 180C oven for 10 minutes or until caramelized and crisp.
- To make the waffles; Select CLASSIC setting and dial up 6 on browning control dial.
- Preheat until orange light flashes up and the words “heating” disappear
- Whisk together the eggs, wasabi, milk and butter in a bowl until well combined.
- Whisk in flour, and then add the cheddar; season with salt. Don’t be too concerned if the batter appears lumpy.
- Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times.
- Turn browning control dial to setting 1. Sprinkle grated cheese over cooked waffles and close lid. Cook until timer has finished and ready beep has sounded 3 times.
- Turn out the waffles, and serve immediately topped with the soy caramelized pancetta.