Chef Terry John Zila is celebrating National Waffle Week with some of his favorite waffle recipes, coconut waffle and an Italian waffle cookie called a Pizzelle.
Makes 4 waffles
1½ cups unsweetened shredded coconut
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
1 cup buttermilk
1 cup whole milk
⅔ cup coconut oil, melted
¼ cup sugar
Nonstick cooking oil spray
Unsalted butter and pure maple syrup for serving
- Preheat oven to 400°F.
- Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes and allow to cool.
- Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl.
- Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix).
- Mix in ¾ cup coconut; set aside remaining coconut.
- Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown.
Serve topped with butter, syrup, and reserved coconut.
1 1/4 cups all-purpose flour
1 ½ teaspoon baking powder
2 large eggs
Pinch of salt
½ cup granulated sugar
3 tablespoons liqueur of choice OR 1 teaspoon extract of choice.
3 ounces unsalted butter, melted and cooled.
- Spray pizzelle iron with cooking spray, and preheat.
- Whisk together flour and baking powder and set aside.
- In another bowl, whisk together eggs and salt until foamy, then gradually whisk in sugar. When the mixture is smooth, whisk in the liqueur or extract, followed by the melted and cooled butter. The batter will be thick and shiny.
- Working with about 2 to 3 teaspoons for each pizzelle, place the batter in the center of the pizzelle iron and bake for about 2 minutes, until golden and firm.
Note: If you want pristine-edged pizzelle, you will need to have a 3-inch round cookie cutter handy the minute these babies come off the presses. You must cut off the jagged edges immediately because these crisp-up rather quickly.