I have this tendency towards neglecting my waffle iron. Often it's just hanging out at the bottom of the corner cabinet in the kitchen without being used for months on end. But when I finally remember to make some waffles, I make enough to fill half a drawer in the freezer, which isn’t too bad. Unfortunately, this recipe isn’t large enough to fill half a freezer drawer. But the upside is that you don’t need a stand mixer to make the batter. A bowl and a whisk will do. Saves some washing up, which makes Matthijs quite happy.
The flavour combination for this recipe started with the idea of a spring waffle. When thinking of spring, I think of raspberries. I added lime, my newest favourite from the citrus family, a little desicated coconut, and some whipped cream made it complete. These waffles freeze well. Just reheat them in a toaster. That makes them nice and crispy.
- Heat the waffle iron.
- Make the waffle batter by combining 180g flour, 200ml milk, 40g melted butter, 25g desicated coconut, the zest of 2 limes, the juice of 1 lime, 1 egg, 1tsp baking powder, the seeds of 1 vanilla bean, 10g sugar, and a pinch of salt. The batter is light enough to do this by hand with a whisk.
- Bake the waffles., and place them, once they’re done, on a cooling rack.
- Place 60g raspberries, 10g sugar, and 125ml whipping cream in a standmixer, and whip until firm. This takes about five minutes on the highest speed.
- Top the waffles with the raspberry whipped cream, and as many fresh raspberries as you like.