Yes, waffles on a Monday. There are many times that I lament the fact that TheBoy works nights, but Monday mornings are not one of them. With his schedule reversed, he’s usually up Monday morning, and we can have a nice big breakfast for just the four of us. Otherwise, we’d have to double the amount of bacon and batter being produced, just to make sure there were enough for the rest of the clan in the household.
My family was always big on weekend breakfasts. With how busy our lives were during the weekend, we’d come together to make them. My dad, sister and I would whip together pancake batters or my parents would make papas y huevos con pan ducle (we bought the pan ducle- however, it’s on my wish list of things that I want to learn to make). Then we’d sit down together and enjoy. Ah, food: the glue that binds families together- and even helps patch up the rough bits.
How serious were we about weekend breakfasts? My parents crafted a pancake/waffle batter that worked with my sister’s allergy to wheat. From the time TheBoy and I moved in together, we worked on crafting our own recipes. He’s long been convinced that he could have a waffle recipe that didn’t require separating eggs, but when we were looking for a different recipe to try… I said I’d make the waffles today since this was a bit more complicated than our usual attempts. Boy was it worth it!
(Note: I’m not saying this is a complicated recipe. Just saying it’s a bit harder than throwing all the ingredients into one bowl)
Waffles with Blueberry sauce
Waffle recipe: Emeril Lagasse, via foodnetwork.com
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 tablespoons sugar
2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
Nonstick cooking spray, optional
3 bowls (two for your mixer, if you have ’em, though one will do)
Preheat your waffle iron. To make for easier cleanup, I recommend placing it on top of a cookie sheet with a rim so that if you overfill your waffle iron, the batter doesn’t go everywhere.
Using two bowls, separate the eggs. Whip up the egg whites until they form soft peaks. Make sure you put your mixer on the highest setting, and be prepared for your table to start shaking if it isn’t super solid. Set aside the egg whites. In another bowl, beat together the egg yolks and sugar until the sugar dissolves into the eggs and the mixture turns a pale yellow. If I had two mixer bowls, I’d just do this in another one- but I used TheBoy’s superior biceps and a whisk to get it done. Add the milk, melted butter and vanilla to the egg yolk mixture.
In the last bowl, sift together the flour, salt and baking powder. Sifting is extremely important for good waffles- it helps get the dry ingredients combined, but also incorporates air. Air is key to good waffles. Add in the flour mixture to the egg/milk mixture and whisk until just combined. Don’t overmix. Honestly, as soon as you stop seeing giant clumps of flour, it’s great.
Fold in the egg whites into the batter. If you’ve never folded in egg whites, don’t be scared. It’s simple. You dump the egg whites on top of the batter, run your spatula around the outside of the bowl, and use it to bring up the batter from the bottom of the bowl over the top of the egg whites. Repeat until it looks like you have a bowlful of beige clouds, instead of egg whites dumped on top your batter. Then stop!
Now, spray the waffle iron with a bit of nonstick cooking spray. Ladle in your batter into the various compartments- just enough to fill the bottom part. If you put too much in, it’ll just spill out. Think of the first batch as your gauge to see how much will fill it! Cook according to the directions for your waffle iron, and enjoy!
You can top them with syrup, melted butter… or a really quick and easy blueberry sauce!
Easy Blueberry Sauce
1 cup blueberry preserves
3 tbsp lemon juice
1/2 tsp lemon zest
Microwave the blueberry preserves to warm them, and stir thoroughly. You’ll see it already starts to make a syrup. Add in the lemon juice, and stir to combine. That’s it! Perfect for spooning over waffles or pancakes.
(If you want to make it the real way, here’s a guesstimate on the proportions you’ll need. I usually wing it)
2 cups fresh/frozen blueberries (if frozen, thaw first)
1 cup sugar
3 tbsp lemon juice
In a small saucepan, combine blueberries and sugar. Cook for 15-20 minutes, stirring regularly, until the blueberries have broken down and formed a loose syrup. Add in the lemon juice and stir.
The final verdict: The waffles were light and crisp and delicious! The syrup was sweet, but not too sweet and thoroughly enjoyable. I also dusted them with some powdered sugar. I’ve been informed that I’ll be making the waffles from now on, so I’m not the only one who liked them!