Buttermilk waffles with lemon yoghurt and fruit salad

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 125 g Butter or margarine
  • 50 g Sugar
  • 1 pinch Salt
  • 2 packages Vanillin sugar
  • 3 Eggs (size M)
  • 250 g Spelt flour (Type 630)
  • 1 slightly heaped Tsp baking powder
  • 300 ml Buttermilk
  • 1 untreated lemon
  • 500 g Whole milk yoghurt
  • 50–75 g liquid honey
  • 1 kg fruit (e.g. blackberries, prunes, nectarines and apricots)
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Lemon balm
  • 7-10 Tbsp Oil

Directions

  1. 1

    Cream fat, sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder, alternating with the buttermilk. Let the dough swell for about 20 minutes

  2. 2

    Wash the lemon thoroughly and rub dry. Finely grate the peel. Halve lemon and squeeze juice. Mix yoghurt, lemon peel, honey and 2 tbsp. lemon juice

  3. 3

    Sort the blackberries, carefully wash and drain. Wash and halve plums, nectarines and apricots, remove stones and cut the flesh into slices. Mix the fruits, add the remaining lemon juice and 1 packet of vanilla sugar.

  4. 4

    Heat a rectangular waffle iron (12 x 21 cm), brush very thinly with oil. Place 2-3 tbsp. of dough in the middle of the rectangles and spread slightly outwards. Bake 12 waffles one after the other for about 2 minutes each until golden brown. Dust the waffles thinly with icing sugar

  5. 5

    Arrange two waffles with a blob of yoghurt and some fruit salad on plates. Possibly decorate with lemon balm. Add the remaining waffles, yoghurt and fruit salad

Nutrition Facts

KCAL
880 kcal
CARBS
108 g
FATS
38 g
PROTEINS
22 g