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| Belgian Waffles with Banana and Coconut Caramel Sauce |
I’ve got a thing for waffles. My ideal waffle begins the moment the batter hits the hot waffle iron and that sweet smell fills the kitchen. It smells like a Sunday morning. The deep golden color screams crispy, but the interior is soft and airy. Over the years, we’ve made a lot of waffles in our house. I’ve found that separating your eggs and beating the whites to a fluffy soft peak will deliver that ideal waffle…and I’m going to share some tools I used to get you there!
I usually just use some maple syrup and sliced fresh fruit on my waffles, but today, I was in the mood to try something different. Caramel sauce has been one of those things I’ve messed up, trying to keep it light. I’ve experimented so many times using low-fat milk and omitting the butter. I’ve ended up with odd, lumpy, nasty goop that ends up in the trash. Since I keep buying a can of coconut milk nearly every time I go to the grocery store (it’s one of those things I always think I’m out of!), I figured it was worth a try. I have to be honest and tell you I really didn’t expect this to work…but, it is delicious! This caramel is not overly sweet and the flavor of coconut is much more subtle than you would imagine. It is just such a delicate caramel sauce. It would be delicious on a brick…really.
So, those tools I was telling you about…I was lucky enough to be chosen by OXO to test out some of their eggcellent gadgets! A box arrived with their Egg Beater, a 3-in-1 Egg Separator and a Flip & Fold Omelet Turner. All three of those tools made making these waffles easier…and fun! The Egg Separator is really neat. I kept saying, “This is so cooooooool!” while I was using it! It hooks to the side of the bowl and has an edge that cracks the egg perfectly. The yolk gets suspended while the whites easily drop into the bowl! I loved that the yolk comes out completely free of any whites at all…that never happens when you separate by hand. Then there’s the Egg Beater that works so smoothly. The gears were inspired by a fishing reel! And there’s a “bridge” that keeps the beater resting perfectly above the bottom of the bowl. It whipped up the egg whites into soft peaks so quickly and effortlessly! The last tool was the Omelet Turner, that I used to fold the whites into the batter. It cuts through so nicely. Its generous size helps do the job pretty quickly and easily. (See my Vine videos below!)
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Belgian Waffles with Banana and Coconut Carmamel Sauce
Coconut Caramel Sauce
1 14 oz. can lite (not a typo…that’s how they spelled it on the can!) coconut milk
2/3 C. dark brown sugar
1/8 t. sea salt
Waffles
2 C. cake flour
1 T. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 C. sugar
2 eggs, separated
1 1/4 C. non-fat milk
1/4 C. non-fat plain Greek yogurt (I like Chobani)
1 T. vanilla extract
1/4 C. canola oil
canola oil spray for waffle iron
about 3 or 4 bananas, sliced just before serving
some flaked coconut for serving
Make the caramel sauce first so that it will have time to thicken up a bit. You can even make it the night before (or days before…it stores well in a jar in the fridge).
In a small saucepan, combine the coconut milk, brown sugar and salt. Over high heat, bring the mixture to a boil, stirring occasionally. Keep an eye on it. When it initially comes to a boil, it will rise a bit. Once boiling, reduce the heat to medium or medium high. You want a light boil. Continue to boil lightly for 30 to 35 minutes. Stir occasionally. Once reduced to your desired thickness, remove from the heat and set aside to cool a bit before pouring into a glass jar. Store it in the fridge after using.
Preheat your waffle iron.
To prepare the waffles, start by combining your dry ingredients. In a large mixing bowl, whisk to combine the flour through the sugar, then set aside.
Separate your eggs and put the whites in a medium mixing bowl and the yolks into a small bowl. Beat the whites to the soft peak stage, when the peaks just start to hold when you pull the whisk up out of the bowl. Set bowl aside.
In a large measuring cup or a medium bowl, beat the egg yolks. Add the milk, yogurt, vanilla and canola oil and beat until combined.
Pour the milk mixture into the bowl with the dry ingredients and using a whisk, beat gently just until combined. Once combined, use a large spatula or wooden spoon and fold the egg whites into the batter. Don’t try to work them in completely. Lumps of whites are just what you want.
Spray your waffle iron with the canola spray (or use a pastry brush with some oil). Pour a heaping 1/2 C. of batter onto the iron and close the lid. Cook according to your waffle iron directions. On mine…it’s done when the light goes out…but I tend to take a peek toward the end just in case.
To serve, slice some banana over the top, drizzle generously with the caramel sauce and sprinkle with a bit of coconut!
Makes about 8 Belgian Waffles
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| Coconut Caramel Sauce |
Notes:
- Use this recipe with a regular waffle iron too. Just follow the cooking directions for your iron.
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| Separating the egg and beating the whites to soft peaks. |
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| Beating the wet ingredients, the batter and folding in the whites. |
