One waffle batter, many toppings

1. 1
   Step 1

   Place the flour (270 g), caster sugar (50 g), baking powder (8 g), salt, milk (480 ml), melted butter (100 g), egg (2 eggs) yolks, and vanilla (1 tsp) into a mixing bowl. Whisk until you can't see any dry flour. In a separate bowl, whisk the egg whites to stiff peaks. Fold the egg whites through the batter (1 batter) until fully incorporated.

2. 2
   Step 2

   Separate the batter (1 batter) into three bowls for our three different flavours.

Banoffee waffles

1. 1
   Step 1

   To make the Salted Caramel, place the caster sugar (50 g) into a saucepan over low heat. Melt the sugar until it reaches an amber colour, pour in the cream and add the butter (100 g). Stir until you have a smooth sauce. Mix in a pinch of salt.

2. 2
   Step 2

   To assemble the banoffee waffles, cook your waffles in a preheated waffle iron until golden and crisp. Create an even layer of sliced banana (1) on top of your waffles and, place a scoop of ice cream in the centre. Drizzle with salted caramel and a grate of some of the dark chocolate. Enjoy.

Blueberry, lemon drizzle waffles

1. 1
   Step 1

   Place the zest of one lemon (1) into the waffle batter (1 batter) and add in the blueberries (70 g). Mix until fully incorporated.

2. 2
   Step 2

   To make the candied lemon zest, peel the rind from the lemon using a peeler. Remove any white pith using a paring knife (see video for reference) and cut the lemon peel into thin strips.

3. 3
   Step 3

   Place a saucepan half-filled with water (60 ml) over high heat and bring to a boil. Place in the lemon (1) rind strip and boil for 30 seconds to 1 minute. Remove the lemon rind and empty the water out of the pan. Place it back over the heat and add in the caster sugar (50 g) and 60ml of water. Once the sugar has dissolved place the cooked lemon rind back into the pan. Cook in the sugar syrup for 5 minutes.

4. 4
   Step 4

   Strain through a sieve and save the syrup for our drizzle. Toss the lemon (1) zest in a little caster sugar (50 g) until coated.

5. 5
   Step 5

   To make the lemon drizzle, squeeze the juice of one lemon into the remaining sugar syrup (saved from making the candied lemon zest) and add in the icing sugar (70 g). Mix until smooth.

6. 6
   Step 6

   To assemble, cook the lemon (1) and blueberry waffles until golden and crisp and top them with fresh blueberries (70 g), spoon over the lemon drizzle and finish with a pile of candied lemon zest. Enjoy.

Chocolate & raspberry waffles

1. 1
   Step 1

   Add the cocoa powder (20 g) to the waffle batter (1 batter) and mix until fully incorporated. Set to one side.

2. 2
   Step 2

   To make the raspberry coulis, place the raspberries (100 g), lemon (1) juice, water (60 ml) and caster sugar (50 g) into a saucepan, bring to a simmer and cook until the raspberries break down completely over medium heat.

3. 3
   Step 3

   Remove from the heat and pass through a sieve. Sweeten with caster sugar (50 g) or icing sugar (70 g) if needed.

4. 4
   Step 4

   To assemble, cook your chocolate waffles until crisp. Scatter with fresh raspberries (100 g) and place a scoop of vanilla ice cream (1 cream) in the centre. Drizzle with raspberry coulis and finish with a good handful of chocolate chunks (50 g). Enjoy.