I was browsing through recipes last night and came across one for waffles. Now, we’re not big on breakfast, since neither of us is ready to eat before 10:00 am, and my daughter prefers a salty breakfast over sweet. So waffles, pancakes, etc, don’t show up on the table very often. And frankly, I’d forgotten the waffles…
I blogged about the basic recipe a while back. My dad came up with the recipe when I was a kid, and for years that was Sunday morning breakfast – Dad made waffles, and we’d have fresh figs, homemade apple or pear sauce, fruit syrup, persimmons…whatever was in season or we’d preserved.
Since I finally got a waffle iron, I’ve started making them, and of course each time is a little different. Today, I grabbed the rye and barley flakes. We’d gotten a batch of rather disappointing blueberries a couple of weeks ago that I had boiled down to syrup. And a bag of strawberries that was getting pretty badly freezer burned. Mmmm, the makings of breakfast…
The beauty of this waffle recipe is that it can easily be gluten-free. And it has so much flavor – I ate the first two squares just plain. And even though the basis of the sauce was homemade blueberry syrup, a store bought syrup will work just as well.
Growing up, eating at IHOP was a big treat as we never had anything remotely similar to eat at home. My favorites were the fruit and cheese blintzes. I’ve made them at home, but it takes a fair amount of work. I also really like potato pancakes with sour cream, which gave me the idea of a short cut – sour cream, berries and waffles. It makes an easy, tasty and healthier breakfast treat than the IHOP version – in fact, IHOPs are too sweet for me nowadays.
Waffles (Made 4 2-square waffles)
1/2 c cashews, almonds or walnuts
2/3 c rolled rye flakes
2/3 c rolled barley or oat flakes
1 TBS oil
1 TBS sorghum or molasses OR 2 TBS brown or raw sugar
1 tsp coarse sea salt
Water to cover, 1 – 1 1/2 c.
Put all ingredients in blender and blend until fairly smooth (add small amounts of water if necessary to keep the batter thin enough to blend).
Let sit while waffle iron heats up. Whiz batter briefly and pour into waffle iron. Bake a minute or two longer after “Done” light comes on.
2 c. Blueberry syrup (use commercial, or use recipe below)
1 pkg frozen strawberries
1/4 candied citron
2 TBS candied orange peel
Put syrup and strawberries in saucepan and simmer until berries are thawed. Use a potato masher and smash the strawberries up. Add the candied citron and orange peel and let sit 15-20 minutes.
Spread a tablespoon of fat-free sour cream over each waffle. Pour the syrup over and enjoy.
1 pint blueberries
1 c apple juice concentrate
1 cinnamon stick
pinch of ground cardamom
Pinch of salt
2 tsp cornstarch mixed with 2 TBS cold water
Put all ingredients except cornstarch into saucepan and simmer for at least 1 hour (blueberries should be very soft). Let cool for 15-20 minutes. Add cornstarch water and mix. Bring syrup back to a boil stirring constantly and boil until all milkiness has disappeared. Let cool at least 1 hour. Mash the blueberries (I used a large sieve and just mashed the blueberries in it while the juice ran through).