Tuesday, June 29, 2010

Waffles with Macadamia Nuts and Coconut Syrup

I am new to liking the flavor of coconut so I wasn't quite sure if the syrup would be good but let me tell you, it is amazing!! The waffles alone were great too but the mixture of the crunchy macadamia nut flavor along with the coconut taste what a great combination.

Waffles with Macadamia Nuts and Coconut Syrup 

1 cup whole-wheat flour 
1 cup all-purpose flour 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1/4 teaspoon baking soda 
2 cups nonfat buttermilk
1 large egg, separated 
1 tablespoon canola oil 
1 tablespoon vanilla extract (optional) 
2 large egg whites 
2 tablespoons sugar
Stir whole-wheat flour, all-purpose flour, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk, the egg yolk, oil, and vanilla (if using) in a separate bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until moistened.   

Beat the 3 egg whites in a grease-free mixing bowl with an electric mixer until soft peaks form. Add sugar and continue beating until stiff and glossy. Whisk one-quarter of the beaten egg whites into the batter. Fold in the remaining beaten egg whites with a rubber spatula. 

Preheat a waffle iron. Brush the surface lightly with oil. Fill the waffle iron two-thirds full of batter. Cook until the waffles are crisp and golden, 5 to 6 minutes. Repeat with the remaining batter, brushing the surface with oil before cooking each batch.

Coarsely chop about a 1/4 cup macadamia nuts. Sprinkle over waffles and top with syrup.

Coconut Syrup

7-8 Tbsp. butter
3/4 c. buttermilk
1 c. sugar
1/2 tsp. baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in small saucepan. Warm over medium heat and stir until butter melts and sugar dissolves. Bring to a boil and boil for 1 minute. Remove from heat and add baking soda and extract. It will bubble up; just continue stirring and give it a few minutes for the "fizz"  to reduce before serving.  

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