Tangy Buttermilk Waffles

I love waking up Saturday mornings knowing I have an entire weekend for myself. I always look forward to sleeping in but rarely does that end up happening. However, waking up early has it's perks! I had plenty of time to make these deliciously tangy buttermilk waffles, topped with sour cream and blueberry preserves. (Photos still with the iPhone 3G.)

I inherited this ancient waffle iron from my mom but it still works like a charm. Replacing milk with buttermilk gave the waffle its unique flavor. I was planning to have a simple waffle with maple syrup, but the buttermilk and egg flavors came through so much, that adding a dollop of sour cream and a spoonful of blueberry preserves balanced the whole thing out very well. This meal will make you feel very sophisticated, like a French Aristocrat. If you speak French it will really help this breakfast experience. Bon Apetite!

Tangy Buttermilk Waffles

adapted from the Joy of Cooking

1. Sift into a large bowl before measuring:
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar

2. Separate the whites and yolks from 3 eggs.

3. Mix together in a medium bowl:
3 egg yolks
2 tsp melted butter
1 1/2 cups buttermilk

4. Make a whole in the center of the flour mixture. Pour in the liquid mixture and combine with a few strokes.

5. Beat the 3 egg whites until stiff but not dry and fold them into the batter until just blended.

6. Pour it into your waffle maker.


Top with sour cream and jam or honey.

Crepes with Stuff

This morning I went really far from vegan baking and burned through 1/2 dozen eggs (but they came from cage-free, presumably happy chickens) and a lot of cheese.

Here are crepes with cheesy egg whites, cream cheese, and jalapeño jelly (shout out to Jen's mom) . I like my eggs with a lot of cheese and a bit of sweet.

Crepes

(adapted from The Joy of Cooking)

• 3/4 C flour
• 2 tbsp powdered sugar
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tbsp ground flax seed (just for fun)
• 2/3 C plain, unsweetened soy milk (or regular milk)
• 1/3 C water
• 2 eggs

Mix the dry ingredients in a medium bowl. Whisk eggs, add liquids and whisk well. Add the wet ingredients to the dry and whisk only a few times (lumps are OK!) Pour some batter onto a hot, lightly oiled pan. swivel the pan around to get a thin layer of batter. When brown on the underneath side, flip.