Waffles with Heilala Vanilla Syrup
Serve waffles for brunch or as a dessert.
Makes: 8
1 ⅓ cups flour
3 teaspoons baking powder
pinch salt
2 teaspoons extra fine sugar
2 eggs, separated
1 ¾ cups full cream milk
1 teaspoon Heilala Vanilla Extract
½ cup melted coconut oil
For serving – fresh fruit, raspberry puree, vanilla yoghurt and Heilala Vanilla Syrup
Preheat the waffle iron, according to instruction booklet.
Sift the flour, baking powder and salt into a mixing bowl. Stir in the extra fine sugar.
Make a well in the centre and place in egg yolks, milk and Heilala Vanilla Extract and whisk until you have a smooth batter. Fold through melted coconut oil.
In a clean bowl, whisk the egg whites until stiff and fold through the batter. (Fold 1 tablespoon of egg white through first to soften the mixture, then fold through the remaining). Let batter rest for 5 minutes.
Pour ½ cup batter onto the centre of the lower grid of your waffle iron and close the lid.
When waffle is ready (use your instruction booklet here for cooking instructions), open the lid and carefully remove waffle. Repeat with remaining batter.
Serve waffles immediately for best results, with fresh fruit, a little raspberry puree or fruit sauce of your choice, yogurt and a good drizzle of Heilala Vanilla Syrup.
About Heilala Vanilla
Heilala Vanilla began as an aid project over eight years ago, when a vanilla plantation was established by a New Zealand family, in partnership with a local family from the village of Utungake in Vava’u, Kingdom of Tonga. In 2005 the first crop was harvested and brought back to New Zealand, and was snapped up by local chefs.
Since these small beginnings and a first harvest of 40kg of dried vanilla pods, Heilala Vanilla has grown spectacularly, harvesting 3.5 tonne of vanilla in 2011. This has had a significant impact on the local community, providing employment and infrastructure.
Products are sold into specialty food retail and fine dining establishments and gourmet food manufacturers. Markets have been established in New Zealand, Australia, Malaysia, Singapore and the United States.
Retired New Zealand dairy farmer John Ross and his son-in-law Garth Boggiss, who has a horticultural background, have built up a vast knowledge of growing this very specialised crop by meeting and visiting vanilla growers in many parts of the world (including Tahiti, Reunion Is and Costa Rica). A plantation in both Tonga and in Tauranga has enabled a complete focus on the intricacies of growing vanilla.
Heilala Vanilla has a range of award-winning 100% pure vanilla products, including Vanilla Beans, Vanilla Extract, Vanilla Paste, Vanilla Sugar and Vanilla syrup.
