Then, how about these Crispy Coffee Belgian waffles???
Coffee Belgian Waffles
They are light, crispy and aromatic. YUMMY!!!
These crispy waffles are so good that I can eat all of these plainly on its own.
Yet, I prefer to enjoy these waffles with a rich bitter-sweet coffee-maple syrup...
Crispy Coffee Waffles + Coffee-Maple Syrup
= EXTRA AROMATIC WAFFLES!
HEAVENLY!!!
What say you?
After browsing at the gastronomic shoots of my coffee waffles, I'm sure that I don't have to say much...
It's definitely a fantastic waffles recipe that I wouldn't hesitate to share at my blog.
And they are extremely easy to make. Just simply mix and cook...
Please note that the ingredients that I used to make the coffee-maple syrup in the video are half the amount that I have written in the below recipe and the amount is good enough to eat with 4 waffles.
Please note too that the coffee syrup is bittersweet and can be too bitter to taste if you taste on its own. However, it will taste amazingly nice when it is served with the waffles! Huh? Try it and you will know what I mean.
Like my easy delicious waffles recipes? I promise that I will share more... but my problem is I don't have just enough time to write and publish my recipes! I had to share this coffee waffles recipe now because my colleagues were asking me if I can publish it quicker... What to do? I'm a time-poor busy old lady...
To support me, please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate a busy working mother like me to share more recipes in the near future Thank you!!!
Here's the recipe that is adapted from here.
For the bittersweet coffee-maple syrup:
60ml (1/4 cup) maple syrup5g (1 tsp) instant coffee powder - I'm using decaffeinated.
Combine syrup and 5g coffee powder in a small saucepan and cook over low heat with vigorous stirring until the coffee is mostly dissolved. Pour syrup through a sieve and remove any foam on the top. Serve warm if desired or at room temperature with the waffles.
For the waffles:
Makes eight* thick 9 x 9 cm Belgian style wafflesThe dry ingredients:
90g (2/3 cup) all purpose / plain flour45g (1/3 cup) cornflour
1/2 tsp baking powder
1/2 tsp baking soda
30g (3 tbsp) demerara or raw or caster sugar
1/2 tsp salt
The wet ingredients:
10g instant coffee powder - I'm using decaffeinated.15g (1 tbsp) hot boiling water
90ml (6 tbsp) milk
100ml (7 tbsp) buttermilk
75g unsalted butter, melted and slightly cooled
1 large egg, lightly beaten
1/2 tsp vanilla paste or extract
*Instead of 5, this recipe can make up to 8 thick and light waffles because the acidic coffee reacts more with baking soda and baking powder to create more airy and voluminous waffle batter.
vegetable oil spray, to grease the waffle iron
coffee-maple syrup (see above) to serveMeasure (or weigh) and combine all dry ingredients in a plastic bag.
Dissolve 10g coffee powder in hot boiling water. Set aside to let it cool slightly.
In an extra-large measuring cup, add milk, buttermilk and butter with the correct measurement in it. Then, add coffee mixture, egg, vanilla and the dry ingredients. Use a little hand whisk or a fork to mix all until the mixture has no large clumps. Do not over mix and it is ok if the mixture is a little lumpy.
Allow batter to rest at room temperature for 15 mins.
While the batter is resting, preheat waffle iron to its medium low heat setting - not the lowest!
Spray preheated waffle iron with non-stick oil spray. Caution: If you are cooking waffles on the your stove, please do not spray cooking oil into direct fire! Using the same measuring cup, pour adequate waffle batter (about 1/3 cup to 1/2 cup) onto hot waffle iron. Cook until both sides are crispy and golden. Repeat this step until all the batter has been used.
Serve immediately or keep warm in a 100°C or 200°F oven until ready to serve. Serve with coffee syrup or any toppings that you like.
Enjoy!
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