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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