Ready Time: 25 mins

Preparation Time: 10 mins

Cooking Time: 15 mins

Serves: 8

Katrina Meynink from Daily Life
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

Caramelized Soy Pancetta

Method

  1. To make the caramelised soy pancetta; lay the pancetta on a sheet of baking paper. 
  2. Mix together the icing sugar and soy until dissolved. Brush pancetta evenly with mixture. 
  3. 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.
  4. To make the waffles; Select CLASSIC setting and dial up 6 on browning control dial.
  5. Preheat until orange light flashes up and the words “heating” disappear
  6. Whisk together the eggs, wasabi, milk and butter in a bowl until well combined. 
  7. Whisk in flour, and then add the cheddar; season with salt. Don’t be too concerned if the batter appears lumpy.
  8. 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.
  9. 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.
  10. Turn out the waffles, and serve immediately topped with the soy caramelized pancetta.