The Breakfast Club: Weekend Waffles

On occasion I do associate foods with certain weather. For example, I find hot chocolate to be the most satisfying when enjoyed outdoors, in the cold (rain, snow, or neither), preferably while doing some holiday shopping. Rainy day food falls into two categories: spicy warmth (curries and the like), and comfort food (think shepherd's pie). Sunshine brings fresh dishes with herbs and citrus. The golden lightness of these waffles and the berries' splash of colour make them perfect to enjoy on this sunny morning.

I am convinced that fresh berries (especially raspberries) and vanilla whipped cream is one of the best pairings the food world has to offer. Not only is the bright colour against the pristine white backdrop visually stunning, but the flavours are harmonious and scrumptious. The sweet, honeyed perfume just makes me happy.

The first waffles I made were from the recipe that came with the waffle iron. I think they're great so I have never used a different one. I suppose they're called "Weekend Waffles" because they require whipped egg whites for extra light, fluffy, crunchiness. They're so good that you could make them any time, no weekend required.

Weekend Waffles

1 cup flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
3 eggs, separated
1 cup milk
4 tablespoons oil
1 teaspoon vanilla

In a large bowl, whisk together flour, baking powder, salt, and sugar. In another bowl, combine milk, egg yolks, oil, and vanilla. Whisk until combined.
Beat egg whites until stiff.
Add milk mixture to dry ingredients and stir until smooth. Fold in egg whites.

Pour batter into waffle iron (follow manufacturer's batter quantity suggestion). Cook until no steam escapes the iron (5-6 minutes).

Makes 4-6 waffles.

Image property of beets and bites

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