Breakfast

Blueberry Waffles with Whipped Coconut Cream

These buttermilk blueberry waffles are crisp on the outside and fluffy on the inside. Serve with whipped coconut cream for

Serves 5 -6
Prep 10 minutes
Total 10 minutes

Breakfast Waffles

Jump to the recipe

Blueberry Waffles with Whipped Coconut Cream

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.

Recipe

Blueberry Waffles with Coconut Cream

Crisp on the outside and fluffy on the inside: make these buttermilk blueberry waffles today!

Serves 5 -6
Prep 10 minutes
Total 10 minutes

Ingredients

2 level cups (250g) plain (all purpose flour)
scant 1 cup (230ml) low fat buttermilk
scant 1 cup (230ml) skimmed milk
5 ¼ oz (150g) fresh blueberries
1 stick (115g) unsalted butter (melted and cooled)
2 large eggs
4 tbsp sugar
1 tbsp lemon juice
1 ½ tsp baking powder
1 tsp baking soda ((= bicarbonate of soda))
½ tsp salt
zest of 1 lemon
oil spray to coat the waffle maker
For the coconut cream and to serve
14 oz (400g) tin full fat coconut milk
5 ¼ oz (150g) powdered sugar ((= icing sugar))
2 tsp vanilla extract
extra blueberries to serve
powdered sugar to dust ((= icing sugar))
maple syrup or agave nectar to drizzle

Method

1
Put the tin of coconut milk in the fridge the day before you want to use it.
2
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.
3
Combine the milk, buttermilk, eggs, melted butter, lemon juice and zest in a measure jug. Mix together with a fork or balloon whisk.
4
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.
5
Spray the waffle maker with cooking spray and add a ladleful of batter in the center of the waffle maker (amount will depend on size of machine), close and cook until golden and crisp.
6
Remove the waffle with tongs and continue until batter is used up.
7
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.
8
Serve the waffles with a little coconut cream, fresh blueberries and a dusting of icing sugar. Drizzle with maple syrup or agave nectar.