Rainbow Waffle-wiches

  • 17 Feb - 23 Feb, 2024
  • Mag The Weekly
  • Cookery

· 2 cups all-purpose flour
· 1tbsp sugar
· 1tbsp baking powder
· ½ tsp baking soda
· ½ tsp salt
· 1½ cup low-fat buttermilk
· 2 large eggs
· 4tbsp unsalted butter, melted
· 2 vanilla ice cream, softened
· Multicoloured sprinkles, for coating

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In second bowl, whisk together buttermilk, eggs and melted butter until combined. Add buttermilk mixture to flour mixture; stir just until incorporated. Heat round waffle iron. Spoon heaping half cup batter onto waffle iron and cook until light golden brown, five to six minutes. Transfer to wire rack. Let it cool.
Scoop ice-cream onto half of waffles, spreading evenly. Top with remaining waffles, gently pushing ice-cream out to edges. Coat edges with sprinkles. Freeze until firm, four hours and up to two days. Cut each waffle into four triangles just before serving.