Who wants to turn the oven on these days? We are in full enjoyment of sunny days, beach and sea. The smell of the sunscreen, the noise of the waves and sand between my fingers. This is my favourite season of the year! Sunglasses, a good book on the grass and a blue sky. And it could not be otherwise, lots of summer fruits too! Apricots, watermelons, and cherries.
Precisely I have to blame the cherries and the fact last Saturday was cloudy and even rainy here, which cheered me up to prepare these waffles with cherries and coconut flakes.
Another reason to publish this recipe is that I had never written a waffle post on this blog despite being a breakfast some weekends. Although I take side with healthy options, from time to time is not too bad, right?
The first time I tried this recipe was when a friend gave me baking waffle moulds as a present a few years ago. They are super convenient as they save space in the kitchen and can go in the dishwasher.
INGREDIENTS for 8 waffles
205 ml (½ cup) milk
120 gr (1 cup) all-purpose flour
55 gr (¼ cup) unsalted butter
2 small eggs
2 tbsp white sugar
1 tsp baking powder
¼ tsp salt
Cherries, blueberries, whipped cream and coconut flakes to taste
Preheat the oven to 220ºC (430ºF). Melt the butter completely, take a big bowl and a manual whisker and mix it with the already beaten eggs and the milk.
Now sift the flour and the baking powder and add them to the bowl with the salt and the sugar. Pour the mix in the waffle moulds and bake for 9 minutes. Then remove them from the mould carefully and bake the other side for 4-5 minutes more until golden brown.
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