Serves: 3
Prep time: 5 min
Cooking time: 15 min

• 400g penne pasta (or any other pasta as long as it is in bite size pieces)
• 1 can (or fresh) sweet corn (ca 160g)
• 150g pitted halved olives. I prefer kalamata olives
• 150g feta cheese crumbled
• Oil or butter for frying
• Salt and pepper to taste

The Sauce:
• 150g tomato puree
• 1ts chilli powder
• 1tbs chilli oil
• 3tbs water
• ½ ts sugar

Important: For this you do need a Norwegian style waffle iron. American and Belgian waffle irons might work but I have never tried it myself. If you don’t have either then fry them like pancakes.

Add the eggs and sugar in a bowl and whisk until fluffy. Pour in the milk and mix. Add in half of the flour, the other dry ingredients and mix until smooth. Mix in the melted butter. Add in the rest of the flour and mix until smooth. The batter should be thick but still runny. A bit more runny than your average American pancakes. How the consistency turns out depends on your local flour, butter and milk so you might have to add some more if it turns out too thick or too thin.

Plugg in the waffle iron and let it heat up before use. Pour in batter according to your iron. Mine comes with a measuring cup but not all does. You don’t want the iron to overflow so try it out and see how it goes. 

Waffles are best when they are really fresh and still have crispy edges so serve them at once.