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.
Zac Farley says
What a great giveaway
MANDY DOHERTY says
Would love to win either of these great prizes
Carrie says
Whipped coconut is a revelation
Catriona Hutchinson says
Fantastic! This might be a silly question but could you put mashed potatoes in to make potato waffles ?
Kellie's Camera says
you are making me hungry for waffles! 🙂
Pauline Wilson says
Waffles look fab, I haven't had these for a while. Great prize, would love to get away for a little break
lizziejayne says
sounds so wonderful
Kacie Morgan says
These look so good, they make my mouth water! I'd devour these – love the sound of the whipped coconut cream, I've never heard of that before.
Mandy Bruenger says
Would love to win hotel vouchers
Mellissa Williams says
would love to win the hotel vouchers 🙂
Dawn Brodribb says
Waffles!! Would love to win this! Thanks for the chance!
Laura Finch says
Waffles are delicious! So is this prize!!
Lisa Queen says
I love waffles. These are nice prizes for a giveaway! Thank you.
Deborah Mackenzie says
I love waffles, but have never made them. It is something I would love to make
Magdalena Kobrzynska says
Oh wow how fantastic
EmmaH says
Great giveaway.
twinlay06 says
Never tried making waffles mind you I can't make toast without burning it
Sarah Archibald says
They look and sound delicious !!
hybrid gamerz says
These waffles look so yummy, I love mine with blackberries and raspberries
Christine Reid says
Waffles and blueberries with yoghurt, much more interesting that porridge!