Saturday, January 14, 2012
Whenever I make these waffles I think of my Grandma Carol. Memories of mornings spent on the Oregon Coast at Grandma's house fill my thoughts. Waking up to Grandma in the kitchen, making these fluffy, perfect waffles, I would sit at her kitchen table covered in homemade jam, maple syrup, fresh butter and endless milk and orange juice. As I waited (which wasn't ever long at Grandma's house) I would watch the white caps of the Pacific Ocean through the dining room window. Oh how I hope to create those memories for my children and future grandchildren and to show them the same love that Grandma has unconditionally shown me.
Every Saturday I make either waffles or pancakes. This has been a tradition in my little household for the past 7 years. I think that the weekend deserves celebration and Saturday mornings are my favorite part of the weekend. The weekend has just begun and the day is new and full of possibility. What better to start the day in a good mood than fluffy waffles?
I've discovered that this recipe is really flexible (something I look for in a recipe). Grandma always made these waffles with all purpose flour and vegetable oil, which is delicious. Wanting to healthify them a little, I use my freshly ground whole wheat (hard white) flour, which I think makes them taste even better. For the oil, I've used melted butter, melted palm shortening, coconut oil, and even light olive oil in a pinch. Coconut oil is my favorite, it adds a wonderfully light coconut taste.
This morning I made the waffles and served them up with butter and real maple syrup. You won't find margerine or high fructose corn syrup in my house. I prefer to use natural fats and sweeteners. If it doesn't exist in nature as a food God intended us to eat, I try not to use/eat it. I think that Americans eat way too many processed, engineered edible food-like substances. *stepping off mini soapbox* And since I'm limiting my sugar intake, I had my waffles plain with butter, which happens to be one of my favorite way to eat waffles. My Grandma always had peanut butter (I'm pretty sure this was the preference of my grandpa Del) on the table and that is also a great way to eat them without sugar. Another thing that Grandma would have on the table was melted butter to pour over the waffles. This made them so mouth-wateringly buttery, one would pause with each bite to experience the bliss that was breakfast at Grandma's table.
WARNING: THIS RECIPE MAY SPOIL YOU FOR ALL OTHER WAFFLES
Grandma Carol's Waffles
Makes about 4 servings
This recipe easily double, triples, quadruples, so spoil your entire family
2 C. Flour (I use freshly ground whole wheat)
2 C. Milk
1 tsp Salt
1 Tbs. Baking Powder
1/2 C. Oil (my favorite is coconut oil)
1 tsp. vanilla
2 eggs separated
Beat the egg whites until stiff, set aside. Place all remaining ingredients (including egg yolks) into a large bowl and beat only until blended, do not over mix. Gently fold in egg whites. Pour onto hot waffle iron. Serve with maple syrup, fruit, peanut butter, or honey. Don't forget the butter!
I freeze any leftover waffles for later breakfasts or to make sandwiches out of them for school lunches.
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