Waffles, waffles, waffles!
We love them with strawberries, various whip creams, and toasted almonds!
But of course they are great with fried chicken, creamy gravy, powdered sugar and maple syrup as well! (When I make this again I will post!)
No time for chat. Let’s get you this recipe!!!!
Feel free to get creative!
What Ya Need:
- 2 cups spelt flour
- 3 tablespoons coconut palm sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan or sea salt
- 2 cups 3.5% fat milk with 1 tablespoon lemon juice OR/ 2 tsp white vinegar (added to make DIY Buttermilk)Note: let it sit for a few minutes before utilizing.
- 1/3 cup melted butter
- 2 eggs
- 1 tablespoon vanilla extract
I based my version on this here gem. The ratios are spot on for tender inside, crispy outside waffle.
Melt butter gently in a pan (do not burn). Put dry ingredients into a bowl. Put wet ingredients into a bowl. Add butter to the milk so it tempers before the eggs go in. Then whip in the eggs til combined.
Add wet to dry and stir until combined and not clumpy. But don’t over stir otherwise you will have tough waffles!
Cook in waffle iron! Because of the butter you shouldn’t need any in the iron. But if you have a an old school one that isn’t non-stick maybe do a test run first! I hate non-stick coatings because they are horribly unhealthy. But for waffles as a once in a while thing I make an exception. Perhaps one day I will find an amazing cast iron stove top waffle press. The hunt is on! If you know a great one please comment 🙂
If you iron has a timer go with that. Otherwise generally about 4- 5 minutes per waffle. Depending on the heat of your particular iron.
Coffee Cake Whipped Cream:
- Heavy whipping cream 36%
- 1-2 tablespoons sour cream 14%
- 1 tablespoon Kahlua (NOTE: if making some for kids, make sure to make a separate bowl of whip without the booze of course!)
- Dash coconut sugar
Beat or whisk til fluffy!
Note: use a metal bowl that has been chilled in the freezer!
- Sliced, blanched almonds
- dash vanilla extract
- sprinkle coconut palm sugar
Cook in medium low in a pan stirring to coat and until almonds are desired golden hue.
- Washed, pat dry, sliced fresh strawberries
- Dash coconut sugar
- Optional for adults: splash Grand Marnier (Triple Sec, Cointreau, Brandy also work well)
Let berries mingle in the fridge. Make a separate bowl for the kidlets (of course!) if opting for the Boozy Berries for the adults!
Note: kiwi is a nice option if you want to go a little Tropical! I have done with Brazil nuts instead of almonds.
Waffle. Almonds. Strawberries. Whip. Maple Syrup OR/ Cajeta (Mexican caramel)
NOTE NOTES NOTES
Other Whip Cream combos I love:
- Grand Marnier and Vanilla (can use Triple Sec or Cointreau but it’s not nearly as amazing!)
- Vanilla, dash cinnamon, 1-2 tablespoons cream cheese, dash coconut sugar
Optional Additions/Alterations: (if making a different whipped cream flavour profile)
- Rose petals, cardamom, crushed pistachios instead of almonds (for this combo I would add a dash of rose water and vanilla to the whipped cream)
- Dried lavender and lemon zest (for this combo I would do a simple vanilla but add a dab of cream cheese and sugar to the whipped cream)
- Cinnamon and orange zest, chopped pecans instead of almonds (for this combo I would add a dash of orange flower water and vanilla to the whipped cream)