So I've been wanting to talk about the lovely brunch I cooked for my mother and mother-in-law (and all the men) this past Sunday . . . but I've had a few things come up.
I will get to the waffles . . . because all I really want to remember are the waffles. But first, . . .
While we were stopped at a traffic light on our way home from school Monday, my 8 year old asked from the back seat, "hey mom, what's that black stuff by the tree?" Glancing back as the light turned green, I said, "Just the rooooooo......." But no, I saw a face. Roots don't have little faces with big blue eyes. Or furr, or ears. CRAAAAAAPPPPPPPPP!!!!!
So we turned around, I jumped out and grabbed two TINY kittens and put them in the car. The rest of my week has kinda been a blur of caring for two, maybe 4-week-old kittens — bottle feeding every four hours, picking off a million (that is not an exaggeration) fleas, etc.
My husband's comment was simply, "I didn't know you had it in you."
And it is kinda a big deal because, you see, I'm not a cat person. Matter of fact, mostly I can just keep my kids alive. But here we are with two more males in the family — Les and Miles. And it pretty much is worth it when Miles drinks from the bottle and his little ears wiggle and then they purr and wobble around.
Oh, and also this week I gave finals, counseled students cracking from stress and took my 8 year old to the pediatric allergist for an allergic reaction to raw carrots where we found out he is pretty much allergic to everything. The doc, who does this everyday, said he wins the most allergic kid award for the day . . .and probably the month.
Can you see why I only want to think about waffles? So here. I throw a waffle recipe at you.
I like to make a triple batch and then put the extras in the fridge or freezer. They reheat great in the toaster for a quick and easy weekday breakfast for my boys.
For mother's day I dressed them up with fresh local strawberries, fresh peaches, toasted local pecans and whipped cream. And I always have Maple syrup . . . my mom is Canadian, eh.
- 1 cup unbleached flour
- 1T cornmeal
- 1/2t salt
- 1t baking soda
- 1 egg, separated
- 7/8 cup buttermilk (get the cultured kind . . . it's better for you)
- 2T butter, melted
- Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.
- Beat egg white until it just holds a 2-inch peak.
- Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward the end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
- Spread appropriate amount of batter onto waffle iron. Cook until golden brown, 2-5 minutes. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes).