Family Breakfast
I hate breakfast! It is seriously my least favorite meal of the day, but I will admit that if you throw in strawberries and whipped cream I'll probably like it!
Hence, to Sam's delight, breakfast has weaseled it's way into our family traditions in the form of egg bakes, chocolate croissants, crepes, orange juice, fried ham, and yes, waffles with strawberries and whipped cream!
Usually we serve a cinnamon-peach topping with all of our waffles (it's so good!), but for Valentines Day, how can you not spring for strawberries? I start off with 2 pounds of frozen berries that I drizzle with balsamic vinegar and sugar. Toss to coat and then let the fruit macerate while you turn your attention to the waffles.
Note: This topping can be served cold or warm, though we prefer it warm for the toasty waffles! Don't forget the whipped cream and always, always sprinkle with powdered sugar. It's a rule!
Our waffle recipe comes from one of the best cookbooks ever:
The America's Test Kitchen Family Cookbook. And what I love best about this recipe is the folded in egg whites. The resulting batter is almost like a foam, and the waffles turn out so beautifully.
Buttermilk Waffles6-8 waffles
- 2 cups all-purpose flour
- 2 tablespoons fine-ground cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs, separated
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 3/4 cups buttermilk
- Pinch of Cream of Tartar
- Heat the waffle iron.
- In a large bowl whisk flour, cornmeal, salt, and baking soda.
- In a separate bowl, whisk egg yolks, butter, and buttermilk.
- In an mixer, beat egg whites and cream of tartar on medium-high speed until stiff peaks form (approximately 2 minutes).
- Make a well in the center of the dry ingredients and pour in buttermilk mixture. Whisk gently until just incorporated (batter will be lumpy).
- Fold the whipped egg whites gently into batter.
- Ladle mixture onto waffle iron.
- Top with syrup or fruit topping.
Buttermilk Substitute: For the buttermilk I always substitute 2% milk and 1 1/2 tablespoons of lemon juice. I just don't use buttermilk enough to justify buying a carton from the store for a single recipe.
Waffle Warmer: Because our waffle maker turns out one waffle at a time, the cookbook has a brilliant solutions for holding your waffles until all are cooked. Heat your oven to 200 degrees, and place several baking sheets with wire racks in the oven. As the waffles are done, place them on the racks and cover them with a cotton towel. When the final waffle is in the iron, remove the towel to let the waffles crisp for a few minutes. This works great every time. No more soggy or lukewarm waffles!
