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.
Hobbs Christine says
I had authentic waffles when I went to Brussels Easter 2016 and came straight home and bought a waffle maker. Theys are so versatile and very tasty
Beryl Drake says
Fabulous and yummy waffles
M Allen says
What a fantastic break we could have, lovely prize.
Karl Borowy says
thank you for this great offer of winning this prize
Kellie Faggle says
Fantastic giveaway! Thanks for the chance to win
Ashley Miller says
Looks so yummy!!! Great prizes! Tysm for the chance!!!
Emma Davison says
Great prize. Love waffles but have never tried making them.
Irene Murdoch says
Waffles look really tasty.
Claire Appleton says
Fabulous giveaway! It would be so wonderful to win 🙂
Nadia Stanbridge says
Fabulous giveaways
LaurensMum says
I've started using the agave syrup instead of sugar. Hoping to cut down.
Karen Harrison says
Count me in – and I will be trying the waffles!
Leslie Crosbie says
Bluberry waffles sound delicious but what I want to try the most is Coconut whipped cream, I didnt even know that there was such a thing!!
susiemc says
Mmmmm waffles
Kelly L says
What a brilliant prize – those waffles look too die for!
Sheila Howes says
Love waffles! Thanks for the giveaway too!
denise s says
never thought of making waffles these look lovely
Karen Watt says
Great prize my kids love waffles
Chris Fletcher says
I love the sound of the whipped coconut cream – I'll have to try this recipe out
Jeanette says
Great prize I would love to make my own waffles