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.
caydensmum says
lovely giveaway good luck all
a.e.adkins says
Loving the idea of waffles & a great prize
amica grant says
Great giveaway 😃
Helen Stratton says
Great prizes and a lovely recipe.
♡♥♬ Carolsue ♡♥♬ says
We always stay at the Hilton Garden Inn when we visit relatives in SoCal
Digicats {at} Sbcglobal {dot} Net
rajee pandi says
love to win it
Unknown says
wonderful prize fingers crossed
Mitch says
Great!
tiffprl2 says
Awesome. Thanks for the chance
Parentingachildwithautism says
What a delicious prize – thank you!
Chris says
l love your hotels
Anonymous says
yum yum yum yum yum yum
Claire D
futurowoman says
That looks incredible! Thanks for sharing 🙂
Joanna Butler-Savage says
we all love waffles
Anonymous says
Nice prize.
Rachel Craig
Louise Asekokhai says
My kids would be delighted if I won this!
clair downham says
what a fab prize
colleenmaul says
Blue Berries are my Fav. I just love them so much and you are making my mouth water with this contest.
Madeline says
I would love to win this!
Chris says
Just looking at that picture makes me put on the pounds. But – I fell in love with waffles on an American holiday. They are just so moreish – that and banana bread and Smuckers grape jelly. Oh please stop it.