Ingredients for 12 waffles :
275g wheat flour
5g baking powder
2g salt
30g molasses
6g cuttlefish ink
420 g ribot milk
100g organic whole eggs
2 Olivier Roellinger Tahitian vanilla beans
35g grape seed oil 200g butter
80g water
45g rum
120 g organic egg whites
In a large bowl, sift flour, baking powder, salt and sugar. In a second bowl, whisk together the milk, eggs and vanilla beans.
Stir the second mixture into the dry ingredients in three batches to avoid lumps. Still whisking, add in order: molasses, squid ink, oil, melted butter, water, rum.
Beat the egg whites until stiff and fold them gently into the dough as you go.
Leave the dough to rest for about 3h00.
Heat the waffle iron to 230°C, grease it and cook the waffles until they take on a light chestnut color.
