Donn’s WafflesPosted by in Food
Sunday mornings are the “big breakfast” day of the week here. We usually make pancakes, waffles, omelets or sometimes we splurge and get donuts. We used to be awakened by the kids, but nowadays, we’re up first and have breakfast made before they open their eyes.
Buckwheat pancakes are hands down my favorite big breakfast item, but the kids don’t like them. I think one of my grandmothers used to make these when I was little and I had them again for the first time as an adult at a little restaurant on Chautauqua Lake. My in-laws rent a cottage there for a week every summer and we sometimes go down for the night. There’s a little breakfast place we like to walk to and one day when I was pregnant with Dude Martha I ordered buckwheat pancakes. It was right at the end of my first trimester and I had just gotten my appetite back. Oh, that was possibly the best big breakfast I’ve ever had! On Sundays at home, I often make plain pancakes and put blueberries (and cinnamon) in the adults’ pancakes. Waffles do make it into the mix sometimes, but mostly they annoy me because it takes so long to make them each individually (why don’t they invent a Belgian waffle maker that has several layers of griddles so you could make 4 at a time?).
I like to make organic uncured bacon (nitrate-free) and organic apple maple chicken breakfast sausages with our big breakfasts. And of course we have real (no Aunt Jemima fake stuff!) New York state maple syrup. We once went to see maple sugar being tapped and made and it was fascinating.
Martha is excited about breakfast in the February issue of Martha Stewart Living. Her own personal column is all about different breakfast recipes (I don’t think I’ll try the salmon and avocado any time soon!). And she didn’t even mention that hideous green juice she insists on drinking every morning. I decided to try Donn’s Waffles out and see if they are better than my recipe.
The recipe says to use milk and vinegar – I had buttermilk so I used that instead. Sour cream is used which is interesting and there is also a small amount of cornmeal to add some crunch. The recipe contained no sugar, so I added a tbsp.
The waffles were pretty easy to mix up and they cooked nicely. However, when they came out of the waffle iron, they were not crisp. They were pretty mushy, despite being nicely browned. They tasted fine, if a bit soft for my tastes. The cornmeal did add some crunch, but overall they were softer than we are used to.
I prefer my recipe:
1 1/2 cups flour
1 tbsp sugar
3 tsp baking powder
1/2 tsp salt
3 eggs, separated
1 cup milk
4 tbsp melted butter
Mix the dry ingredients. Add yolks and milk and mix well. Add the butter. Beat the whites until stiff, then fold into batter. Cook on a Belgian waffle maker. Makes about 8 waffles.
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