coffee and CREAM WAFFLES
Preheat the oven to 250°.
Cook the amaranth in a very hot skillet, 1 tablespoon at a time, stirring constantly, until it pops, 10 to 15 seconds per tablespoon. Set aside.
Combine the hot coffee, sugar and salt in a large heatproof bowl. Whisk in the cream, egg yolks, cinnamon, flour, baking soda, popped amaranth and melted butter. Whisk until smooth.
Beat the egg whites until stiff, and fold into the batter.
Pour ½ to 2/3 cup batter into an oil-rubbed waffle iron. Bake until golden and crisp. Makes about 6 large waffles.