A nice fluffy coffee waffle that is crispy on the outside, but soft on the inside. It only has a mild coffee flavour, so it can be enjoyed whether you love coffee to not.
I recently bought a silicon waffle mold so I wanted to test it out. (If you have a normal waffle iron, you can also you that) I really like the smell of coffee, but it’s too bitter for me (I have a huge sweet tooth,) so I thought that the sweetness from the waffle will balance it out a bit. Also coffee and waffles are both breakfast foods so you get a two in one.
- 1 cup flour
- 2 tbsp granulated sugar or xylitol
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup brewed coffee
- 2 tbsp vegetable oil
- 1 egg, separated
- Preheat the oven to 400 F or 200 C
- In a mixing bowl, mix together all your dry ingredients, then add in the coffee, oil, and egg yolk. Mix until well combined, but do not over mix.
- In a separate bowl, preferably glass or metal, whip your egg white until soft peaks, this will make your waffles fluffy. Once the egg white is at a soft peak, fold it into your other mixture, again careful to no over mix.
- Spoon your waffle batter into your bake able waffle mold. Don’t overfill the mold as the waffles will rise as they bake. Smooth out the tops and place the mold on a baking sheet and bake for 10-12 minutes in the preheated oven.
- Once the waffles are done baking, take the baking sheet out of the and let it cool down a bit before you touch it. When the mold is no longer hot to the touch, stretch out the mold around the edges of the waffles then fold the mold upside down to release the waffles.
- Serve these waffles warm with some fresh berries, whipped cream, and a light dusting of powdered sugar.