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Black currant waffle with fresh fruit
Fresh and fruity homemade black currant waffles

Tart Black Currant Waffles

Author: Flavelo
Recipes Cakes and Desserts
Due to their distinct tart flavor and high pectin content, black currants thicken into a jam-like consistency inside the batter while baking. These tiny purple flavor bombs create a fantastic contrast with the sweet, vanilla dough. The skins burst from the heat, staining the inside of the waffle, which looks visually stunning.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Waffle Iron
  • Fork for fruit

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Wash and stem the currants. Lightly press the berries with a fork.

Tip: No need to puree, just barely crack the skins so the juice starts to seep.
2 ✓

Prepare the batter base: mix the dry ingredients (flour, sugar, baking powder, salt), then whisk in the wet ones (eggs, milk, butter, vanilla).

Tip: Lumpy batter is better here than overmixed.
3 ✓

At the very end, gently fold in the currants with a spatula.

Tip: If you mix too much, the entire batter will turn purple. If you only fold a few times, it remains marbled.
4 ✓

Cook the waffles. Be careful, as the leaking fruit juice can caramelize on the iron; wipe it with a paper towel between batches.

Tip: Sugary fruit juice can burn faster than the batter.

Recipe FAQ

My batter turned purple!
This is natural! Currant juice is a strong colorant (anthocyanin).
It's too sour.
Currants are acidic. Dust the finished waffle with more powdered sugar or serve with sweet syrup.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1 pinch Salt
  • 2 large Eggs
  • 1 cup Whole Milk
  • 3 1/2 tbsp Unsalted Butter (melted)
  • 1 tsp Vanilla Extract
  • 3/4 cup Black Currants (fresh or frozen)