Author Essentials: Improvise…
We don’t all have the Hollywood lifestyle yet. The old archetypal author who scribes by the pool with cocktails, or strolls through their private woodland with the faithful dog, haunted by the silent ravings of their characters, are now few and far between. Now we have to make do with whatever jobs, income, inspiration, and utensils that we have.
Take the humble breakfast waffle. Something taken for granted in diners and kitchens across the United States, along with maple syrup and strange combinations of savoury sides and condiments. Not so well-known elsewhere.
But you’re likely to find various items of hot hardware around for straightening hair, pressing trousers, loosening wheel-nuts, and even melting toasted cheese sandwiches – as made famous by Breville in the 80’s.
So, when author Lisa had watched a few too many hours of Food Network and felt like making waffles for breakfast, without the traditional circular waffle iron, out came the sandwich toaster.
SANDWICH TOASTER WAFFLES:
- 230g self-raising flour
- Half a teaspoon of baking powder
- 22g golden granulated sugar
- A drop or two of vanilla extract (optional)
- 400ml skimmed milk
- 2 eggs
- 30ml olive oil
- A pinch of salt
“I based this on a BBC recipe, using what I had available, and actually had to use a third wholemeal flour as I was running out of white, so I sieved out the chaff along with sifting the other dry ingredients. The non-stick toaster didn’t need greasing at all – just heated it up, put a couple of spoonfuls of the mixture in each section, closed the lid and waited to see what would happen.”
After several minutes you can hear it sizzling a second time as the mixture rises and meets the top half of the toaster. It takes ten to eleven minutes to cook through, depending on how hot your sandwich toaster gets. The guideline amounts above made exactly 4 servings, of 4 triangles per serving.
Enough to satisfy any morning hunger pangs. Serve with whatever. (That’s golden syrup and cream cheese in the photo).