Pilgrims Choice Toasted Waffle Stack
For the waffles, you’ll need:
3 eggs separated
115g unsalted butter, melted and cooled
200g plain flour
1 tsp baking powder
To build your waffles you’ll need:
8 rashers of streaky bacon
8 thin slices of chorizo
10-12 Slices of Pilgrims Choice Mature Cheddar
Maple syrup (if you don’t want to use Maple Syrup, we recommend topping with a fried egg).
Heat the oven to 180˚C and switch on the waffle iron to heat up.
Place the bacon and the chorizo in the oven and cook until crispy.
Using two bowls, separate the egg, placing yolk in one bowl and the whites in the other.
Whisk the yolk and then add to it the milk, butter, flour and baking powder.
Use an electric whisk to whisk the whites until stiff. Then fold this into your batter mix, slowly, until all of the mixture is evenly incorporated.
Spoon this mixture into the waffle iron and leave to cook. Gradually cook all the waffles and leave the cooked ones on a baking tray.
Top your cooked waffles with sliced Pilgrims Choice Mature Cheddar and pop in the oven for a few minutes to allow it to melt.
Once your cheddar is a light golden colour, pull your waffles out and begin to layer them up, placing the bacon and chorizo in between the waffles. Make sure you leave some for the top.
And bosh. You’re done. Now all that’s left is a drizzle with Maple syrup (or topped with a fried egg) and it’s time to devour your stack.
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