Tag-Archive for ◊ waffles ◊

20 Jul 2014 Toasted Coconut Waffles

coconut-waffle01 They taste like a tropical vacation!  I liked them with butter and apricot jam.  My kids were hollering for pineapple, mango, and some toasted nuts but I gave them what I had on hand, maple syrup and whipped cream (poor, poor deprived children). I cut this recipe out of a Bon Appetit magazine in December, 2013 but didn’t make them until July 2014. I’m glad I don’t clear my refrigerator of assorted clippings and notes and pictures all that often, and I am glad I saved this recipe for seven months! The note above the recipe states the recipe is from Elmwood Cafe in Berkeley.  I wonder what they serve them with… You’ll need some coconut oil for this recipe.  I don’t think it affects the taste much, but I think it adds to the delightful crunch.  I did make one change to the recipe, I reduced the amount of toasted coconut. Only ¾ cup of toasted coconut is incorporated into the batter, but the recipe stated to toast 1 ½ cups, using the extra ¾  to sprinkle on top of the cooked waffles, that’s way too much coconut for sprinkling, an extra ¼ cup will do you. I toasted the coconut and mixed up the dry ingredients before I went to bed, which made Sunday morning a bit easier.  I just had to stir in the eggs, milk, and coconut oil and heat up the waffle iron. The batter made 7 large, round waffles (which leaves some for us to throw in the toaster tomorrow morning). Word of advice, if you like waffles, and want to enjoy them on a regular basis, get two waffle irons.  The horrible thing about waffles is that it’s hard to get everyone a hot waffle at the same time.  Two waffles irons solves this problem–unless you have a really large family and need three waffle irons… It goes without saying that you have to like coconut (and the Hawaiian mojo) to like these waffles. But who doesn’t like coconut…, or Hawaii!? Toasted Coconut Waffles, take me awayyyyy. . . .

BTW, my notoriously picky 5 year old grandson, who at last count eats only 27 different foods (he has some sort of selective eating disorder), ate half a waffle and told me it was GOOD.  Hooray! I might be making these on a regular basis now, especially since scrambled eggs, a long time favorite, has slipped off of his list.  I just might have this recipe committed to memory by next month 🙂

Toasted Coconut Waffles

  • 1 cup shredded coconut (original recipe specified unsweetened, but I didn’t have any, so used sweetened coconut)
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch (yes, my eyes popped, too.  Not a misprint.  On-half a cup of cornstarch!)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk (or soured milk)
  • 1 cup whole milk (I had whole milk on hand, so I used it, but I am sure 2% would be fine, too)
  • 2/3 cup coconut oil, melted
  • ½ cup sugar (use 2 tablespoons less if you are using sweetened shredded coconut)
  1. The original recipe said to preheat oven to 400°F, toast coconut on a rimmed baking sheet until golden brown, 2 minutes. then let cool. I find it easier to toast the coconut in a dry frying pan over medium heat.  Just keep stirring and then watch closely.  Once the coconut is a nice golden brown remove it from the pan and let cool on a plate.
  2. Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl (I did this the night before, covered, and left on counter).
  3. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not over mix). Mix in ¾ cup coconut; set aside remaining ¼ cup coconut for sprinkling on waffles.
  4. Heat a waffle iron until very hot.
  5. Ladle approx 2/3 cup of batter onto hot waffle iron, close lid, and cook waffles until golden brown (each waffle iron is different, but usually 4-6 minutes).
  6. Serve topped with your choice of toppings: butter, syrup, apricot/pineapple jam, diced fresh bananas/mango/pineapple, toasted pecans, whipped cream and reserved coconut.

Thanks for stopping by my kitchen today.  I hope you I’ll be offering up some recipes on a more regular basis now. I am home from an extended European vacation and pretty much convinced that what I make at home is better than anything anywhere else 🙂

10 Jul 2010 Amazing Overnight Waffles and Fresh Blueberry Saucesoms

What a way to kick off your July 4th holiday…, homemade waffles with fresh blueberry syrup and a bit of whipped cream. You’llbe singing…”Ohhhhhh, say can you seeeeeee by the dawn’s early light… What so prOUdly we hailed at the twilight’s last gleeeeaming…” all day long! The waffles are delicious; the first bite has a wonderfully light crispness to it. You’ll want to keep taking bite after bite, believe me. The waffle batter is mixed the night before, covered and set out on the counter to ferment a bit. In the morning an egg and melted butter are stirred into the batter while the waffle iron preheats. The blueberry sauce can be made in advance, but it only takes 15 minutes so it can be made while the coffee brews. It’s going to be a GREAT day… “And the rocket’s red glare, the bombs bursting in air…”

Don’t wait for next July 4th to make these though.  I make these for overnight guests.  This, and a latte, and they are in heaven, and I am not exhausted by 9 AM.

I don’t have one of those fancy-schmancy waffle irons.  Both of mine cost less than $20 each.  They work GREAT, especially with this recipe.  Look for a sale, buy one or two inexpensive waffle irons while you wait for Santa Claus, Prince Charming, or Mom to get you one of those expensive ones. (I’ve been waiting 20+ years….)
This recipe is from the book I started out cooking my way through…, “The 150 Best American Recipes“. The recipe was in the right book!

Amazing Overnight Waffles

2 cups flour
1 T. sugar
1 tsp. yeast
1/2 tsp. salt
2 cups milk
1 egg, lightly beaten
6 T. butter, melted

Combine flour, sugar, yeast, and salt in a mixing bowl. Whisk in milk. Cover bowl tightly with plastic wrap and let sit on the counter overnight. (If the overnight temp in room is above 70 degrees, refrigerate batter). The next morning, beat egg and melted butter into batter. Preheat waffle iron. Spray waffle iron with Pam. Pour 2/3 cup batter into standard waffle iron or 1 1/3 cup batter into Belgian waffle iron. Cook waffle for 2-3 minutes (or until crisp and brown). Serve immediately or keep warm in a 200 degree oven. (Place cooked waffles directly on oven racks, do not stack, and waffles should remain warm and crisp).

Two notes… mix the waffle batter in a big bowl before covering to rest overnight. Once I made the batter in a 5 cup bowl… Not a good idea. When I got up the next morning there was batter on the counter and on the floor. There must have been quite a waffle batter party in the kitchen while I slept…

After stirring in the melted butter and beaten egg, let the batter sit for a bit. Because of some late risers in my house, I have discovered that batter that sits an hour or two, has a really GOOD crispy crust.

Makes 4 big waffles.

Fresh Blueberry Sauce

1 lb. Fresh Blueberries
1/2 cup apple juice (can substitute water in a pinch)
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon fresh lemon juice.

Bring blueberries, apple juice and sugar to a boil over medium heat. Simmer for 15 minutes. Dissolve the cornstarch in the water and then stir into bubbling blueberry mixture, keep mixture at a boil, add in lemon juice. Continue to boil the mixture until sauce is thickened, no more than 1 or 2 minutes. Cool slightly. Serve. Can be made up to two days ahead. Leftovers can be frozen for future use.

Thanks for stopping by my kitchen today!