on the menu: banana coconut waffles

On June 12, 2015 by theseventhsphinx

The waffle experimentation continues here chez sphinx. Going strong with my All-Clad Belgian waffle iron.

banana coconut waffles

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.

banana coconut waffles

Jars Ceramics plate

It’s increasingly rare that waffles go wrong for me.

banana coconut waffles

Now if I could only work out pancakes, with which I find experimentation a risky proposition.

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on the menu: spelt waffles

On October 18, 2014 by theseventhsphinx

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These might be my favorite waffles yet. Flavorful, good texture, froze well…good waffles. I’ve been playing around with spelt flour lately with great results. It has a light nutty flavor and substitutes well for all-purpose, so it’s easy to experiment.

I read about six recipes (here’s the closest) and then did this, with the approach of maintaining a 1:1 ratio of dry to liquid ingredients:

1 c spelt flour

1/2 c all-purpose flour

1/2 c wheat flour

1/4 c almond meal

2 T bran flakes

4 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1 tsp cake spice (nutmeg, ginger, allspice, cinnamon, clove blend)

1/2 tsp salt

2 Tbs sugar

1/2 c yogurt (greek)

1/3 c coconut oil

1 c milk

1 mashed ripe banana

2 eggs

2 Tbs cider vinegar

1 tsp vanilla

Preheat and grease waffle iron (I preheated to a higher temp than I cooked, cooking finally at setting 3 of 7), mix dry ingredients and wet ingredients separately, stir wet into dry and let batter thicken 2 minutes. I like a consistency like quite thick cake batter.

Add heaping 1/2 cup of batter to iron and cook until golden, repeat. Makes about 8 waffles.

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This recipe is receptive to substitutions.

Enjoy!

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on the menu: waffles & jam

On July 13, 2014 by theseventhsphinx

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OK, here’s what you do:

1. Make waffles

2. Top your waffle generously with jam (I highly recommend this: Ficsher & Wieser Amaretto Peach Pecan. So, so delicious. Other possibilities: strawberry rhubarb, plum, sour cherry…or, you know, nutella)

3. Add a small mountain of berries

4. Douse with warm maple syrup – the real stuff only, and the darker the better

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5. Try not to eat too fast

[Good luck with that.]

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on the menu: hazelnut waffles

On July 2, 2014 by theseventhsphinx

I’ve been going to town with my waffle iron. This batch has some hazelnut syrup mixed in for a bit of nutty interest and half of the vegetable oil replaced with coconut oil. The best waffles yet.

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It took me months to break out the waffle iron (I was imagining it as prohibitively time consuming in my mind, the making of waffles) but now that it’s out, I’m on a roll. It doesn’t take long at all to make waffles! The format is ripe for experimentation. Next up: spelt flour.

There’s something obscurely satisfying about using a square waffle iron to make round waffles. Why did I not get the round waffle iron, you may wonder, which was after all quite a bit less expensive, and already round?

Well. I did not want it.

It’s no use trying to understand the labyrinthine workings of my peculiar heart.

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This plate is a lovely one from Royal Copenhagen.

Ah. I love breakfast.

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on the menu: buttermilk waffles

On March 16, 2014 by theseventhsphinx

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I finally broke out the waffle iron. Why did I not sooner? It didn’t take nearly as long as I was imagining to get a waffle going. This is a buttermilk waffle recipe from Cook’s Illustrated (here it is featured on a cooking blog), which calls for seltzer water to add fluffiness. Works like a charm. Want to try a recipe with yeast next, then something with multiple grains, something savory…it’s only a matter of time. Only a matter of time and waffles.

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I invested in a nice All-Clad waffle iron and am so pleased with it. I rarely had waffles growing up and they haven’t lost their air of specialness. Like, if I make you waffles, I must really like you.* It must be a special day (or is henceforth destined to be a special day, on account of the waffles). The people I like aren’t usually around at breakfast, but I hope this is not always the case. It’s hard to imagine a better expression of affection than a gift of homemade waffles. Especially those accompanied by blueberries and proper maple syrup.

* If you make me waffles, you must really like me. If I will not make you waffles, I must not like you quite enough, etc. An unexpectedly effective barometer.