Waffle pancake sandwich

The Rainbow Team
Mar 2, 2016
2 min read

For the waffle pancakes:

INGREDIENTS 2 cups flour pinch salt 1/2 cup caster sugar 3 eggs 4 tablespoons butter, melted 1/2 teaspoon vanilla essence 1 cup milk 2 heaped teaspoons baking powder butter or cream, to serve jam, to serve METHOD Sift flour, salt and sugar into a bowl. Make a well and drop in the eggs, melted butter and vanilla essence. Add milk slowly, mixing to a smooth but not sloppy consistency. Once mixed, stir in baking powder with fork.

Spray a waffle iron with non-stick cooking spray.

Spread dough in the waffle iron and bake golden brown.

For the filling:

Bacon - grilled to your taste

Slices of mature cheddar cheese

Chicken schnitzels

BBQ Sauce

Chicken Schnitzel:

INGREDIENTS: 1 tablespoon olive oil 4 (about 700g) Chicken Breast Fillets 1/2 cup (75g) plain flour 1 cup (100g) panko breadcrumbs 2 Free Range Eggs, lightly whisked Vegetable oil, to shallow-fry METHOD: Use a sharp knife to cut each fillet lengthways into 2 thin schnitzels. Place the flour on a large plate. Combine the breadcrumbs with remaining fennel seeds on a separate plate. Place the egg in a shallow bowl. Lightly coat the chicken in the flour, shaking off the excess. Dip the chicken in the egg, and then in the breadcrumb mixture, pressing to coat both sides. Add enough oil in a large frying pan to reach a depth of 1cm. Place over a medium-high heat. Cook the chicken schnitzels for 3 mins each side or until golden brown and cooked through. Transfer the schnitzels to a plate lined with paper towel.

BBQ Sauce

INGREDIENTS 1⁄2 white onion 3 cloves garlic 3 tablespoons olive oil 1 2⁄3 cups ketchup 1⁄2 cup white vinegar 1⁄3 cup brown sugar 1⁄3 cup Worcestershire sauce 2 teaspoons chili powder 1⁄4 teaspoon cayenne pepper METHOD Put olive oil in a sauce pan on medium heat and cook onion and garlic until they are soft. Then add the white vinegar, ketchup, brown sugar, worcestershire sauce, chili powder, and cayenne pepper. Let this simmer for 30 minutes.