Waffle stack with maple berry compote
- 300g Frozen for Freshness Summer Fruits
- 3tbsp maple syrup
- 125g self-raising flour
- 1tbsp cornflour
- 1 medium egg
- 1tsp vanilla essence
- 250ml semi-skimmed milk
- 1tsp rapeseed oil
- 1tbsp icing sugar, to dust
In a pan, heat the berries and maple syrup until gently simmering. Cook on low for 10-15 mins, until syrupy and thick.
Meanwhile, stir together the flour and cornflour in a large bowl.
In another bowl, whisk together the egg, vanilla and milk before adding to the flour. Mix until smooth.
Heat a waffle maker and brush with oil. Pour a small ladleful of batter into each pocket and cook for 7-10 mins until crisp and golden brown.
Repeat until all of the batter has been used. It should give you about 8 waffles, depending on the size of your waffle maker.
Use a 5cm round cutter to cut 2 circles from each waffle. You can freeze the leftover waffle scraps.
To serve, stack 4 waffle rounds on each plate, tip over some of the berry compote and dust with icing sugar.