Since waffles require a special appliance, it only stands to reason that more people are going to make pancakes.
I’m guilty of that, too. But I own a waffle maker – a really good one – so I have no excuse!
Trevor sort of got on me about it recently, in his very cute and influential way.
Not only did I make waffles…I made waffles with coconut and chocolate syrup! And they were SO good.
Which, of course, creates another problem. Now the kids won’t be complaining that I don’t make waffles enough – they’ll be complaining I don’t make THESE waffles enough.
Um, breakfast for dessert, anyone?
Prep time: 10 minutes
Cook time: 10 minutes
• 1 3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• pinch of salt
• 3 eggs
• 1 can (14 ounce) unsweetened coconut milk
• 6 tablespoons unsalted butter, melted
• 3/4 cup unsweetened coconut, plus more for topping (I used Bob’s Red Mill)
• 1/4 cup chocolate syrup
• 1/3 cup chopped, toasted almonds
• whipped cream or powdered sugar (optional)
In a large bowl combine flour, sugar, baking powder, and salt.
In medium bowl beat eggs; whisk in the coconut milk and melted butter. Stir in coconut flakes. Add egg mixture to flour mixture all at once. Stir just until moistened.
Preheat a waffle maker and lightly coat with nonstick cooking spray; pour some batter onto grids (amount will vary depending on waffle maker.) Close lid quickly; do not open until done. Bake according to manufacturers directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter.
Drizzle baked waffles with chocolate syrup, sprinkle with almonds, and top with whipped cream or dust with powdered sugar. Serve warm.
(slightly adapted from BHG)