115g| 4oz | 1 stick unsalted buttermelted and cooled
1 1/2tspbaking powder
1tspbicarbonate of soda
zest of 1 lemon
oil spray to coat the waffle maker
For the coconut cream and to serve
400g| 14oz tin full fat coconut milk
150g| 5.3oz icing sugar
extra blueberries to serve
icing sugar to dust
maple syrup or agave nectar to drizzle
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.