Serves 4-6
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For the waffles:

For the blackberry syrup:

To serve:

  1. Combine the sugar and water for the syrup in a saucepan over a medium-low heat. Stir until the sugar dissolves, then bring to a boil and simmer until slightly reduced.
  2. Add the lemon zest, lemon juice and blackberries and simmer for another 2-3 minutes until they have softened, breaking up any large chunks with the back of a fork.
  3. Remove from the heat and press the mixture through a sieve. Discard any pulp and set the syrup aside.
  4. Sift the flour, baking powder, sugar and salt into a mixing bowl.
  5. Whisk the eggs and milk in a small bowl, then stir into the dry ingredients until just combined.
  6. Heat a waffle maker and add a pat of butter. When the butter is foaming, add a ladel full of batter. Close the waffle maker and cook it for about 3-4 minutes, or until it stops smoking.
  7. Serve hot with whipped cream, blackberry syrup and fresh blackberries.

Nutrition Facts

Per serving: 347kcals, 7.9g fat (4.1g saturated), 61.1g carbs (26.3g sugars), 9.6g protein, 3.8g fibre, 0.285g sodium

Top tips: Be sure not to over-mix the batter in Step 5; over-mixing results in denser, heavier waffles. Store leftover waffles in the fridge or freezer — just reheat them in the toaster!

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