coffee and CREAM WAFFLES

  • 2 tablespoons Amaranth
  • 1 cup brewed coffee, heated
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup heavy or whipping cream
  • 3 eggs, separated
  • Pinch of ground cinnamon
  • 2 cups all-purpose flour, sifted
  • 1½ teaspoons baking soda
  • 8 tablespoons unsalted butter, melted

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.