Remember all our recent adventures with waffles ? And even more recently, the singing of praises for the jaffle iron and the easy sarmies it inspires? Well, Justin Bonello’s new book, Roads Less Travelled – The Ultimate Braai Master just so happens to have a recipe for the best of both worlds. Pudding on the open flame. Marvellous cooking indeed.

Waffle jaffles

This is possibly the most brilliant concept I’ve ever come across, thanks to our seriously great food stylist, Caro. It makes me just want to repeat the words over and over again … ‘waffle jaffle waffle jaffle waffle jaffle waffle jaffle.’ I HATE that I wasn’t the one who thought of this… it brings a whole new level to what you can do on the braai for dessert when all you have is a jaffle iron, a fire and, coincidentally, the basic ingredients to make waffles. Sooooo tasty … thanks, Caro.

You’ll need:

2 cups of cake flour, sifted

1 teaspoon of baking powder

A pinch of salt

1 teaspoon of baking soda

2 eggs, beaten

1½–2 cups of buttermilk

¼ cup of butter, melted

Mix sifted flour, baking powder, salt and baking soda in a large bowl. Add the eggs, buttermilk and butter then mix well (you can just use a wooden spoon or big whisk for this). Grease the jaffle irons with some butter, then place over moderate coals. Once they’re hot, ladle waffle batter onto the jaffle irons, close them up and wait for the waffles to be crisp, golden and cooked through. (You’ll need to turn them over a couple of times.) Take them out of the jaffles, keep warm on the side and repeat until you’ve used up all the batter.

Serve with:

Chocolate sauce, ice cream and berries (or whatever tickles your fancy) and definitely some really good coffee to wash it all down.

For more recipes like this one, get your copy of Roads Less Travelled – The Ultimate Braai Master by Justin Bonello with Bertus Basson & Marthinus Ferreira, written by Helena Lombard.

Special thanks to Penguin Books for sharing this recipe and to Louis Hiemstra & Dominique Little for their stunning photography and to Cooked in Africa Films for the extracts from the book.