75: Pina Colada Waffles
Sometimes I flip through cookbooks for inspiration, and last weekend while I was searching for something to make for breakfast (Old-School Chocolate Chip Muffins), I saw that Alton Brown had a recipe for Pina Colada Waffles in his book, I’m Just Here for More Food. Since I’d made pina coladas recently, I thought that I should try this recipe soon. Soon became this morning’s brunch.
I crushed my own pineapple, but I’m not sure that I did a very good job at it – I think it was still a little chunky. I had some “light” coconut milk, which I supplemented with part of a can of creamier, thicker coconut milk. The eggs that I used seemed huge, even though I had regular large eggs – I think someone included jumbo eggs in the carton I bought.
I didn’t time my waffles, because I know that I have to cook until steam stops coming out of the waffle iron. I made the rum sauce too early, so I had to reheat it right before we ate. I wish I had waited to make the sauce because it didn’t really recover its texture after gentle reheating – it cooled quickly again. I used Captain Morgan’s in it since I didn’t have other dark rum.
These were eggy waffles. Part of that was because the eggs in the carton were huge, but the recipe also simply had a higher egg-flour ratio than I prefer. If you like eggs, you probably don’t mind that. Bites with pineapple were delicious; bites without pineapple just tasted like waffles. We (Alex, myself, and our friend Shah who we had over for brunch) didn’t really notice any strong coconut flavor – which is a shame, in my opinion, because I like the coconut flavor of pina coladas over the pineapple.
These were relatively sweet by themselves, since they had the pineapple in them [disclaimer: I prefer to eat plain waffles without syrup], but the rum sauce was delicious. The rum sauce didn’t taste particularly rummy, perhaps since I used Captain Morgan’s, which is pretty sweet. Rather, the rum sauce tasted like caramel (which is basically what you’re making when you simmer sugar and butter). I enjoyed the rum sauce, but it was incredibly sweet.
I’m not a syrup person, but I think that overall I didn’t care for the waffles enough not to cover them with sauce. Also, the sauce crystalized, so it was basically rum-brown sugar on my waffles, so it didn’t make them soggy. The bites with pineapple were delicious, but I didn’t like how eggy the waffles were otherwise. I also wish there had been more coconut flavor. I don’t think I’ll make these again, although I may experiment with the recipe in the future to see if I can enhance the coconut flavor. The waffles aren’t bad – they’re just not for me. The rum sauce, however, was delicious – and would have been best if it had been served immediately.
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 eggs
- 4 tbsp melted butter
- 2 cups coconut milk
- 3 tbsp sugar
- 1/2 cup crushed pineapple
- 8 tablespoons butter (1 stick)
- 3/4 cup brown sugar
- 1/3 cup dark rum
- 1/2 teaspoon vanilla
- a pinch of salt
Sift dry ingredients together. Whisk eggs with melted butter, then add coconut milk, sugar, and crushed pineapple. Add wet ingredients to dry ingredients, mixing until just combined. Set batter to rest for 5 minutes. Ladle 2 full scoops of batter onto heated waffle iron and spread batter lightly. [I just put in the amount of batter my waffle iron told me to.] Close waffle iron and cook until waffle is golden and crisp on both sides and can be easily removed from iron, 5-6 minutes. (Or until your waffle iron stops steaming, or whenever your waffle iron's instructions tell you a waffle is done cooking.) Serve immediately with rum sauce or keep warm in a 200F oven.
Rum Sauce: Melt 1 stick of butter in small saucepan over medium heat. Add 3/4 cup brown sugar and 1/3 cup dark rum, and whisk until sugar is dissolved. Cook, whisking occasionally, until sauce has thickened, 5-7 minutes. Add 1/2 teaspoon vanilla and a pinch of salt, and cook an additional 2-3 minutes. Serve over waffles.