These buttermilk blueberry waffles are crisp on the outside and fluffy on the inside. Serve with whipped coconut cream for an indulgent breakfast.
Today is Good Friday… but it is also International Waffle Day. Or so I am told. EVERY day is waffle day as far as I am concerned – I am a huge fan. You can have sweet ones, savoury ones, healthy ones, super indulgent ones… there’s a waffle for every mood.
But what’s even better is having them served to you at a hotel. I always find breakfasts the best part of staying in a hotel – there’s just something about having breakfast cooked for you… which probably means I don’t travel enough. No, strike that, I definitely don’t travel enough.
Blueberry Waffles with Coconut Cream
Ingredients
- 250 g | 9oz | 2 level cups plain all purpose flour
- 230 ml | 8fl oz | scant cup low fat buttermilk
- 230 ml | 8fl oz | scant cup skimmed milk
- 150 g | 5.3oz fresh blueberries
- 115 g | 4oz | 1 stick unsalted butter melted and cooled
- 2 large eggs
- 4 tbsp sugar
- 1 tbsp lemon juice
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- zest of 1 lemon
- oil spray to coat the waffle maker
- For the coconut cream and to serve
- 400 g | 14oz tin full fat coconut milk
- 150 g | 5.3oz icing sugar
- 2 tsp vanilla extract
- extra blueberries to serve
- icing sugar to dust
- maple syrup or agave nectar to drizzle
Instructions
- Put the tin of coconut milk in the fridge the day before you want to use it.
- Mix the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. Add the blueberries and toss to coat them in the flour.
- Combine the milk, buttermilk, eggs, melted butter, lemon juice and zest in a measure jug. Mix together with a fork or balloon whisk.
- Pour the wet into the dry ingredients and use the balloon whisk to briefly combine everything together. Set aside while the waffle maker heats up.
- Spray the waffle maker with cooking spray and add a ladleful of batter in the centre of the waffle maker (amount will depend on size of machine), close and cook until golden and crisp.
- Remove the waffle with tongs and continue until batter is used up.
- Open the tin of coconut milk and scoop the solid cream into your mixing bowl leaving any liquid behind. Add the vanilla extract and icing sugar and chill the bowl for 20 minutes. Whisk until slowly to combine at first and then increase the speed until you have soft peaks. If you are not using immediately then keep it in the fridge.
- Serve the waffles with a little coconut cream, fresh blueberries and a dusting of icing sugar. Drizzle with maple syrup or agave nectar.
kaytee says
The waffles look so gorgeous!
Unknown says
nice
Unknown says
Love Hilton
Andrea A says
I've never heard of International Waffle Day before, you learn something new all the time reading blogs.
Hayley Colburn says
I'm a mad fan of cinnamon waffles and ice cream with toffee/caramel sauce mmmmm
L J Arts says
Wow what an amazing prize ^_^
Lucy beckett x
L J Arts says
Wow what an amazing prize ^_^
Lucy beckett x
Anne says
I want to stay in a Hilton hotel. 😀
chinichats says
Great prize!
olivia280177 says
Wow – two super duper prizes!!
Lesley Styles says
Fab prize – just right to celebrate my 60th birthday later in the year!
Alison says
What lovely looking waffles, I would love to try making my own
Nancy Bradford says
This is such an amazing prize. So useful. Thanks for the chance x
Gemma Massey says
Yummy thanks for the chance x
Diane Searle says
Those waffles look amazing!
Donna caldwell says
Love making waffles but find the waffle machine seems to leave them very flat ,yours look so yummy
Rebecca Powell says
This is a great giveaway, thank you so much
jenny says
Lovely prizes had never heard of the Hilton garden hotels but after visiting the website seen lots I would like to try :0)
Anonymous says
Great giveaway! Thanks for running it!
Trevor linvell
Melissa B says
Even if I bought waffles out of the shop they wouldn't look that good! ^_^