This morning we had a mini-crisis on our way to our regularly scheduled breakfast show. While I was making waffles, I realized I had nothing that resembled cow's milk. I often keep powdered milk or evaporated milk on hand for just such an emergency, but even those items had been used. I got the idea of using coconut milk, which I normally only use when making curries. The result? Fabulous waffles. So fabulous, in fact, I just had to share the recipe!
Ingredients:
- 2 cups all-purpose flour
- 1/2 Cup brown sugar
- 1/4 Cup regular sugar
- 3-1/2 teaspoons baking powder
- 2 eggs, separated
- 1 1/2 Cups coconut milk
- 1/2 cup butter, melted
- 1/2 cup canola oil
- 1 pkg vanilla sugar
Sliced fresh strawberries or bananas
Dipping Chocolate - melted in a double boiler. PEOPLE: Splurge on a good quality bitter sweet chocolate. Chocolate chips don't melt properly and end up grainy!! 16 oz quality chocolate and 2 Tbsp butter. Melt these constantly stirring in a double boiler and keep warm for dipping.
To start, separate the eggs, placing the yolks in one bowl, the whites in the other. Combine the whites with the vanilla sugar and whip until stiff peaks form. (Solid white).
In a separate bowl, combine the flour and baking powder, and mix well with a whisk. Beat the egg yolks, sugar, butter, oil, and coconut milk. Next add the flour all the while mixing. At the very end, add the egg whites by folding them in with a spatula, not with the mixer.
Heat up your waffle iron. Place an adequate amount of batter in each of the spaces and cook until golden brown according to your appliance's directions.
When all the waffles are cooked, dip each in the melted dipping chocolate and place on waxed paper. Some folks like to insert a popsicle stick prior to dipping.
If you really want to go all out, top with fresh fruit and whipped cream.
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