Coffee waffles

By Tara O'Brady

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Caffeinated perfection.

25 Mins

Ingredients

1 2/3 cup (208 g) pastry flour or 1 1/3 cup (163 g) all purpose flour plus 1/3 cup (37 g) cornstarch
1/4 cup (50 g) granulated sugar
1 1/2 to 2 tablespoons instant espresso powder, depending on taste (not instant coffee)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon medium-grain kosher salt
2 eggs
1/4 cup (57 g) melted butter or neutral oil, plus more for brushing
1 3/4 cup (397 g) buttermilk, warm
1 teaspoon vanilla extract
Maple syrup, whipped cream or crème fraîche, candied walnuts or pecans, preserved cherries, chocolate shavings, chocolate syrup, or pulverized chocolate-covered espresso beans, for serving

Preheat the waffle iron according to the manufacturer's instructions. Stir together the flour, sugar, espresso powder, baking powder, baking soda, and salt in a medium bowl and set aside.
Separate the eggs, with the whites in a bowl large enough for whisking. Place the yolks in a large bowl.
Whip the egg whites to soft peaks with a hand whisk. Resist the temptation to beat further as they will be difficult to blend into the batter.
With the same whisk, stir the butter or oil into the egg yolks. Stream in the buttermilk and vanilla and stir until smooth. Tip in the dry ingredients and stir until blended, with small lumps of flour remaining. Fold in the egg whites.
Use a pastry brush to lightly grease the hot waffle iron. Use an approximately two-thirds cup of batter for a Belgian waffle and half a cup for a regular iron, and cook according to the manufacturer’s direction until golden brown and cooked through, about three minutes. Serve immediately, or keep warm in a single layer in a low oven. Enjoy!