Waffles

This is a recipe adapted from both my pancake recipe, and a few other waffle recipes.

The key is to get the mixture correct to get crispy outsides and fluffy insides. The first pass (below) did not quite get there, which is why I will try to up the sugar and butter amounts. I will update as necessary.

Ingredients

1/2 pound flour (about 1 1/2 cups, I usually do half all purpose, half whole wheat)

1 teaspoon baking powder

1 teaspoon salt

1/4 cup sugar (we will try 1/2 cup next time and update) (try substituting brown sugar too)

3 whole eggs, separated

4 Tablespoons unsalted butter, melted (we will try 8 next time)

8.5 ounces milk or buttermilk

1 teaspoon vanilla (optional)

Vegetable spray or oil for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions. We have a Kaloric Aztec G2, which I set on the highest setting, use the pancake ladle (from the Williams Sonoma set), and cook each pair of waffles for 4 minutes. You will need to do a little experimentation on your make/model of waffle iron.

In a medium bowl whisk together the flour, baking powder, salt, and sugar. In another bowl beat together egg yolks and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Whip the egg whites until fairly stiff peaks are achieved. Fold into the batter just before beginning to make the waffles.

Ladle the waffle batter onto the waffle maker. Again, you will need to experiment with amounts and times your first time. I would suggest recording this on the recipe so as not to drive yourself crazy next time you want to make these. Close the top and cook until the waffle is golden on both sides and can be easily removed. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Buttermilk Pancakes

Mmmmmmm......pancakes. It is hard to beat really good pancakes in the morning, with hot, REAL maple syrup, and a little butter (if you are bad). This recipe is very good. Add a cup (or 1/2 cup) of fresh blueberries for something different. Also, you can try substituting 1/2 cup of corn flour/meal for some of the flour, or add in 1/2 cup of oats for a crunchy alternative.

This is a mix of different recipes, but unfortunately, I do not have where they are from.

Ingredients:
1 1/2 cups buttermilk
2 large eggs, separated
1 teaspoon vanilla extract
1/2 stick unsalted butter, melted (or substitute 2 tablespoons vegetable oil)

1 1/2 cups flour (all purpose or whole wheat)
1 tablespoon baking powder (double acting, or 1/2 T each baking powder and soda)
1 large pinch of salt
3 tablespoons sugar


In one bowl, whisk the buttermilk, egg yolks, oil and vanilla. In a separate bowl mix all the dry ingredients well. Mix the wet and dry ingredients (except the egg whites) - do not over mix - even leave a few lumps if you have to.

Let the batter sit while you warm the griddle. At the same time, whisk the egg whites until they form soft, glossy peaks. When the griddle is ready, fold in the egg whites into the batter.

Melt a little butter on the griddle. Ladle out the batter and cook until the bubbles appear, flip and cook for a few more minutes.

Eggs John

This has two of my favorite things - eggs and spinach. This is a simple, but effective, recipe with the best part being the yolk running into the spinach - very delicious.

2 Cloves Garlic, sliced thin
2 Tbl Olive Oil
10 Oz Spinach, washed and very roughly chopped
1 tsp Flour
1/4 Cup Chicken or vegetable stock (can replace stock and flour with 1/4 cup Cream)
1/4 Cup Grated parmesean cheese
4 Eggs
2 English muffins
Salt and Pepper


Heat pan to medium and add oil, garlic, and a pinch of salt and pepper. Sautee for just a few minutes.

When garlic is just turning golden, add spinach and fully wilt. Add a little more salt and pepper.

Add flour and mix. Add stock and parmesean and mix to make a thick sauce. Turn to low.

Put english muffins in toaster and toast to medium brown.

Prepare eggs either sunny side up or poached. Make sure yolk stays runny.

When eggs are done, take four english muffin halves and spread spinach mixture on each. Put one egg on each half and then sprinkle with a little extra parmesean and fresh chopped parsley.

Serve with hash browns or fruit.