Waffles for Sunday Breakfast
It’s the weekend! I know the whole “live for the weekend” thing is supposed to be unhealthy, we are supposed to love our work week, etc. and while work is not the worst thing ever (sometimes it is), I really do love the weekend. And while I may not “live” for it, I certainly live for weekend breakfasts. But, I’m all about the very easy, very quick weekend breakfasts. I am inherently lazy, but also, really really like delicious food. It can be a real conundrum. But not with these babies around. This recipe takes 10 minutes tops to prepare and cook. Even better, make the batter the night before and all you have to do is turn the waffle maker on while you make coffee. I get that some may not have the kitchen space or inclination for a waffle maker, but I’m telling you that a waffle maker is a good investment. I have had mine for about 4 years and it cost about 20 pounds ($35). You can also make a lot of interesting things with a waffle maker http://www.buzzfeed.com/caitlinmorton/17-unexpected-foods-you-can-cook-in-a-waffle-iron-a3z1#.fxjnAoOqb
If you still aren’t inclined, then dive into those pancakes . Either way, you are in for a spectacularly delicious, spectacularly easy morning(/afternoon) breakfast.
Disclaimer: The pictures aren’t that great. I was hungry. Someday I will get with the whole not eating the food you photograph so you can get the perfect picture. But the waffles were hot, and they were good, it was worth every calorie.
125g plain flour (1 cup)
1T corn flour (cornstarch)
1/4 tsp salt
1 tsp soda of bicarbonate (baking soda)
1 egg , separated
240mL buttermilk (or 240mL (1 cup) whole milk + 1 1/2 tsp cream of tartar)
1 1/2 T butter, melted
Whisk dry (flour, corn flour, salt, today of bicarbonate) together in a medium bowl.
Whisk buttermilk (or substitue), melted butter, and egg yolk in small bowl.
Beat the egg white until stiff.
Add buttermilk mixture to dry mixture slowly folding with a spatula. Don’t overmix! Lightly fold in egg white to mixture. Will still see streaks. Note if making the evening before, wait to whisk and add egg white until the morning.
Following the waffle iron’s instruction, cook waffle until brown and serve immediately or keep warm in an oven about 100 degrees celsius (200 deg F) on a wire rack. But to make things easy I just put the batter in a jug and bring the waffle iron to the table.