The First Waffle 7

February 25, 2015

 

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I don’t mean the First Waffle Ever, because who could live up to that? (And what would that even be?) I mean the first waffle in, yes, our new kitchen. There will be something of a post about that soon, but first, a different first. I made a lot of waffles in our old kitchen so it seemed a good transition (poetic even) to make, for our first not-scarfing-down-a-bowl-of-cereal-while-unpacking-utensils breakfast, some new waffles.

[Lordy, it’s been a time of chaos around here. Please forgive this truncated post and go make yourself some waffles. You won’t regret it and I will feel a little bit better about not writing more. This is how I make friends: I give them food.]

 

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Waffles are a favourite breakfast around here because they’re so easy, riffable and because they make great portable snacks later (if they last that long). These are a take on Orangette’s Morning-Of Waffle. (I also love her yeasted waffle recipe in the same post.) Do go back and try her version–and experiment with adding your own extras and accents. I use extra-virgin coconut oil because I love the coconutty flavour, but you can also use the flavourless variety–or any neutral oil. You’ll just end up with orange-cinnamon waffles, which is nothing to sneeze at.

 

 

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Coconut Buttermilk Waffles with Orange Zest

 

1 ½  cups all-purpose flour

½ cup cornstarch

1 ½ tsp. baking powder

1 tsp. table salt

3 tsp. sugar

1 cup whole milk

1 cup buttermilk (or you can replace the whole milk with all buttermilk for more tang.)

2/3 cup coconut oil, melted

2 large eggs, room temperature and lightly beaten

Zest of 1 organic orange

½ tsp cinnamon

1 tsp. vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder,  cinnamon, salt, and sugar. Whisk well. In a separate bowl or jug combine the coconut oil and eggs, whisking until blended. Add the milk and buttermilk, zest and vanilla extract. Add this mixture to the dry ingredients. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron set to medium-high. There’s no need to grease the waffle maker. Cook until crisp and golden. Serve with maple syrup, fruit syrup or sauce or whipped cream or whatever else you fancy.

 

XO

Ria

 

7 comments

1 Hannah Tunnicliffe { 02.25.15 at 6:43 am }

Ok. Now I need a waffle maker. Gah!

2 Ria Voros { 02.25.15 at 4:51 pm }

Yes you do!

3 Aimee { 02.26.15 at 2:43 am }

The coconut oil is genius! A coconutty flavour would be a yummy way to complement the fruit topping. Hannah, I’m with you about the waffle maker! I haven’t made waffles since a was a child “helping” my mom. And those 1980s waffle makers were ruthlessly sticky. The waffles were tasty but but had missing patches lol!

4 Ria Voros { 02.26.15 at 6:52 pm }

It does work really well, Aimee, and I found the texture of the waffles even better for it: crispy outside, tender crumb. Less worry about burning them too, because coconut oil is great for high heat.

5 Lily Lau { 02.27.15 at 1:42 pm }

Waffles for breakfast tomorrow, it’s a fact!

6 Bri { 03.02.15 at 5:28 pm }

What kind of waffle maker do you guys have, Ria?

7 Ria Voros { 03.03.15 at 3:42 am }

It’s a Cuisinart, Brianna. Not sure of the model…it’s black and stainless. I like it a lot! Do you have one you like?

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