The waffle experimentation continues here chez sphinx. Going strong with my All-Clad Belgian waffle iron.
This time I substituted all of the oil for coconut oil and about 1/4 of the flour for coconut flour, then say 1/2 c of moisture for mashed banana. Buttermilk over milk every time. I also added sparkling water, which, in conjunction with the baking soda/vinegar (from the buttermilk) mix, makes the batter bizarrely fluffy, and the waffles deliciously fluffy (want to try it with sparkling wine later…). I adapted the buttermilk waffles recipe from the Cook’s Illustrated cookbook, which is often too elaborate for my taste but which is full of good techniques. I didn’t use buttermilk powder, for example, as the recipe suggests, I just used buttermilk.
1 1/2 c all purpose flour
1/2 c coconut flour
1 T coconut sugar
3/4 t table salt
1/2 t baking soda
1/4 t nutmeg
1/2 c milk (to sit with 2 T cider vinegar for a few minutes*)
1/2 c mashed ripe banana
2 large eggs
1/4 t vanilla extract
1/4 c coconut oil
1 1/4 c unflavored seltzer water
*The standard buttermilk recipe is 1 c milk to 1 T lemon juice or vinegar but I love vinegar, so my ratio is more like 1 c of milk to 4 T vinegar…still doesn’t read as vinegar in the final product.
Whisk dry ingredients, mix wet ingredients excepting seltzer, gently add seltzer to wet ingredients, stir wet into dry being careful not to overmix (batter should be lumpy). Can add berries or chocolate chips at this point, or any other debris. Iron away.
Jars Ceramics plate
It’s increasingly rare that waffles go wrong for me.
Now if I could only work out pancakes, with which I find experimentation a risky proposition.