The inspiration for this recipe came from one of my besties, Taylor, who’s living in New York and works above a cafe selling teff waffles drizzled with ghee. I set to work making them myself and they’ve since become a firm breakfast favourite – especially when entertaining. The addition of molasses is optional since it’s not a common ingredient around these parts and I don’t use it in this book again. The turmeric and honey drizzle is a must, or serve with Goldenspoon if you’ve got a batch of that ready. For the turmeric and honey drizzle it’s important to get the ratio of ghee to turmeric right, according to your Dosha. The golden (!) rule is not to use equal weights: for Kapha, use more honey than ghee, and for Vata and Pitta, use more ghee than honey.
I’d love a waffle maker but don’t need another piece of equipment in my kitchen, so on the weekends I pull out the griddle pan and make thick pancakes with grooves on them, close my eyes and pretend! This makes four thick, scotch-style pancakes, but feel free to double the recipe if you’re feeding a crowd.