TEFF WAFFLES WITH TURMERIC AND HONEY DRIZZLE

 
 
 
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The inspiration for this recipe came from one of my besties, Taylor, who lives in New York and used to work above a café selling teff waffles drizzled with ghee. I set to work making them myself and they’ve since become a firm breakfast favourite — especially when entertaining. The addition of molasses is optional since it’s not a common ingredient around these parts.

The turmeric and honey drizzle is a must, or serve with Goldenspoon (see page 91 in East by West) if you’ve got a batch of that ready. For the turmeric and honey drizzle it’s important to get the ratio of ghee to turmeric right, according to your Dosha. The golden (!) rule is not to use equal weights: for Kapha, use more honey than ghee, and for Vata and Pitta, use more ghee than honey.

I’d love a waffle maker but don’t need another piece of equipment in my kitchen, so on the weekends I pull out the griddle pan and make thick pancakes with grooves on them, close my eyes and pretend! This makes four thick, scotch-style pancakes, but feel free to double the recipe if you’re feeding a crowd.

You can find this recipe in East by West page 79.

 

INGREDIENTS

125g (3/4 cup) teff flour
1 1⁄2 tsp baking powder
3/4 tsp ground cinnamon pinch of sea salt
1 tbsp maple syrup
120ml (1⁄2 cup) whole milk, nut milk or water
1 medium egg, beaten, or 1 flax egg (see page 256)
1 1⁄2 tbsp melted ghee, butter or coconut oil, plus extra for greasing
2 1⁄2 tsp molasses (optional)

For the turmeric and honey drizzle (replace with your topping of choice for a vegan option)

1 tbsp raw honey
1 tbsp melted ghee
1⁄2 tsp ground turmeric

METHOD

  1. Mix the teff flour, baking powder, cinnamon and salt in a medium bowl. Whisk together the wet ingredients and add them to the dry. Stir well to combine.

  2. Heat a large, ceramic-lined or seasoned cast-iron griddle pan over a medium heat. Grease with ghee. When hot add a quarter of the batter and lightly smooth with the back of a spoon, until you get a flat pancake that’s around 1cm (1⁄2 in) thick and 7—8cm (23/4—3in) across.

  3. Cook for 3—4 minutes on one side then flip it over with a spatula and cook for 3—4 minutes on the other side. Repeat with the remaining batter until you get four thick pancakes.

  4. For the drizzle, combine the honey, ghee and turmeric in a small bowl or jug. Drizzle over the pancakes and serve.

East by West tip: If you’re using a waffle iron, preheat it according to the manufacturer’s instructions. Add 60ml (1⁄4 cup) extra water to the batter, and drop onto the preheated waffle iron.

 
BREAKFAST, SWEETS, VEGETARIAN, CELEBRATIONJasmine Hemsley