You don't need a waffle iron for this recipe, only a griddle pan! It works so well – just leave enough room so that they are easy to flip. The less you have to stir the batter once you’ve added the melted butter, the lighter and fluffier your waffles will be. Serves 4

  • 500g (1lb 2oz) strawberries, plus extra to serve
  • juice of 1 small lemon
  • 2 tbsp apple syrup or honey
  • 100g (4oz) butter
  • 225g (8oz) self-raising flour
  • 2 tsp baking powder
  • pinch of salt
  • 2 large eggs
  • 300ml (½ pint) buttermilk
  • 1 tsp vanilla extract
  • 2 tbsp sunflower oil
  • 6 tbsp smooth peanut butter

1 First make the strawberry 'jelly’. Put the strawberries, lemon juice and apple syrup or honey in a pan over a medium-high heat. Bring to the boil, then reduce the heat and simmer until the strawberries have broken down and the sauce has thickened.

2 Melt the butter in a pan or in the microwave and cool. Sieve the flour, baking powder and salt into a large bowl. Make a well in the centre and crack in the eggs, then pour in the buttermilk and vanilla. Whisk to combine, then stir in the melted butter.

3 Place a griddle pan over a high heat. Brush with oil, then add enough batter to make three small waffles. Reduce the heat to medium-low and cook for 4–5 minutes, until golden brown. Flip over and cook for 1–2 minutes to crisp up. Repeat.

4 Beat the peanut butter in a bowl to loosen it into a smooth sauce. Arrange the waffles on plates or a platter with the peanut sauce and jelly. Serve with extra strawberries.


These are the real deal – the lightest, puffiest, American-style pancakes you can imagine thanks to the buttermilk. Apple syrup is Ireland’s answer to maple syrup. It’s produced by Highbank Orchards in Kilkenny and can be bought under the Simply Better range at Dunnes Stores or in other good shops.

Makes 6

  • 100g (4oz) plain flour
  • 1 tsp baking powder
  • good pinch of sea salt
  • 1 large egg
  • 6 tbsp buttermilk
  • rapeseed oil, for frying
  • 4 tbsp thick Greek-style yoghurt
  • 2–4 tsp apple syrup

1 Heat a non-stick frying pan over a medium heat. Place the flour, baking powder and salt in a bowl and mix to combine.

2 Make a well in the centre. Break in the egg and add the buttermilk, then whisk until smooth.

3 Add enough oil to just coat the heated pan. Using a ladle, add about 3 tablespoons of batter for each pancake. Cook three pancakes at a time for 1–2 minutes, until tiny bubbles appear, then flip over and cook for 1–2 minutes, until golden.

4 Stack onto warm plates and add a dollop of yoghurt to each one, then drizzle over the apple syrup to serve