OK, here goes, my admission. I am addicted to waffles.
Actually that isn’t much of an admission. If you read this blog, you’ll know about my waffle excitement; you’ll have seen my gluten-free vanilla buckwheat waffles recipe and my orange thyme waffles and plantain waffles . Here today I bring you my simple almond lemon waffles. Like all of them they are easy to make, delicious, and they are made with pantry staples of milk, eggs, flour lemon zest and almond extract.
I could go on about almond lemon waffles but actually, today I want to talk about how and when I love to eat them, particularly these ones. They are the perfect food for a break. To have when you have been hard at work since 7 am, it is now 3 pm and you haven’t had time for breakfast yet but you have just finished what you were doing and it worked. You know that kind of break – the really satisfying one.
And of course you do need a good cup of Typhoo tea to go with them. Having a good cup of tea when I have a break is something very British that I have picked up; that I have become almost more British than the British about it. My tea taste is firm; I want Typhoo tea, tea that I can taste; not too weak but not too strong, with slightly more milk than you would normally think of putting in. Milk in second, after the tea has been made, because then I can be sure of the colour it will turn out, and the colour and the smell are as important as the taste. Yeap, I like my tea. How about you, which #WhichTyphooAreYou?
#WhichTyphooAreYou advert with Nigella Lawson.
In fact, as I sit here writing this, I am just about whip up these almond lemon waffles and to make a nice cup of Typhoo tea. It is five o’clock and time for the children’s tea, and I could really do with a break myself. Not that I haven’t been enjoying myself, this weekend was a family get together, with about 130 cousins, aunts, uncles and so on, all celebrating wedding anniversaries. One 60 year anniversary and two 50 year ones.
So, a lot of talking, cooking, eating, ferrying people to and from the train station, finding children’s clothes that they left in strange places, more talking, more cooking, a bit of looking after a cousin’s new baby, then finding out that a distant relative seems to have found love at last, and more gossip with people I haven’t seen for about 4 and so on. A perfect weekend and now I really need to sit down with a couple of these waffles (I missed lunch) and a lovely warm, relaxing cup of Typhoo tea. In fact, I will get someone else to make them for me and just sit in a quiet corner with my cuppa.
Now here is how to make these almond lemon waffles. Please do try them and if you do make them, then please do tag me on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
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Thank you for reading my almond lemon waffles recipe post. This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, African recipes, Sierra Leonean recipes, travel plans and much more for you. Opinions as always, are my own.
- 450 ml (1.9 cups) milk
- 125 g (4.4oz) unsalted butter, melted
- 3 eggs ,beaten
- 0.75 tsp almond extract
- Zest of 1 lemon
- 300 g (10.5oz) self-raising flour
- Preheat waffle maker.
- Whisk together milk, butter and eggs, almond extract and lemon zest and set aside.
- Add flour into a large bowl and make a hole in the centre.
- Slowly whisk the milk mixture into the flour to make a batter and don't worry if there are some lumps.
- Cook waffles according to your machine’s instructions until all the batter is finished
- Repeat until all the mixture is finished.