Looking for an extra special weekend recipe to test drive? These waffles which include an extra step that most recipes don’t include are super fluffy, super delicious, and sure to please. The perfect recipe if you have a crowd, or if you want to make a big batch to freeze so you have some on hand for the following weekend. Just pop into the toaster, or the oven while you make some other delicious brunch items, and bob’s your uncle.
FLUFFY AND CRISP BELGIAN WAFFLES WITH HOMEMADE BERRY COULIS
Adapted from this recipe > Kingarthurflour.com
Yields about 4 large waffles or about 7-8 small.
INGREDIENTS
WAFFLES
1 1/2 cups lukewarm unsweetened almond or cashew milk
6 tablespoons of coconut or olive oil (trust me you won’t notice)
2 to 3 tablespoons pure maple syrup
6 tablespoons of coconut or olive oil (trust me you won’t notice)
2 to 3 tablespoons pure maple syrup
3/4 teaspoon salt
1 teaspoon pure vanilla extract (double this)
2 large eggs
2 cups All-Purpose Flour (could use gluten free APF)
1 1/2 teaspoons instant yeast (could sub in 1.5 tsp of baking powder if preferred)
1 teaspoon pure vanilla extract (double this)
2 large eggs
2 cups All-Purpose Flour (could use gluten free APF)
1 1/2 teaspoons instant yeast (could sub in 1.5 tsp of baking powder if preferred)
COULIS
1-2 cups of frozen mixed berries (depending on your serving size)
1 TBS of maple syrup
pinch of cinnamon
DIRECTIONS
WAFFLES
- Combine all of the ingredients in a large bowl, leaving room for expansion, as the mixture will grow.
- Whisk to combine; it’s OK if the mixture is lumpy. Don’t over stir
- Cover with plastic wrap, or a dish towel and let rest at room temperature for 30-45 mins; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
- Preheat your waffle iron. Brush with coconut oil, and using a measuring cup pour batter onto the center of the iron. You will need to figure out what quantity works best for your iron.
- Close the lid and bake for the recommended amount of time, until the waffle is golden brown, or to desired texture. As a guide it takes us 5 to 6 minutes, using the 7″ Belgian-style (deep-pocket) waffle iron.
- Serve immediately, or keep warm in a 200°F oven. I like to use a cookie sheet layered with cooling racks to keep the waffles from getting soggy. It might seem like a silly step, but I promise the moisture that gets under them on the cookie sheet completely destroys the crispy outside.
COULIS
Now I’m going to full admit I had no sweet clue what I was doing, but I knew I wanted some warm berries on top of my waffles.
1. Toss frozen berries into a small saucepan with the maple syrup and pinch of cinnamon. If using fresh you might need a little bit of water to create more of a “sauce” like texture.
2. Bring the berries to a boil, and then bring it back down to a simmer on low until ready to serve the waffles. Don’t forget to give it a good stir every now and then.
3. Serve over waffles or on the side for your guests as an option.
4. You could get super fancy and serve with whip cream, as this would also be delicious and since the berries are a little tart cutting back of sugar it could be a great balance.
ENJOY! HAPPY BRUNCHING BLOG READERS!
xx
Short Presents
*All images above were shot using the Nikon 1J5 with the 18.5 lens.
