Homemade Waffles

Have you ever “Googled” Homemade Waffles?

Everything you ever wanted to know about homemade waffles, and at least a million, homemade waffle recipes can be found there.

Between healthy-homemade, scratch, Belgian, buttermilk, buttery, delicious, blueberry, Grandma’s, Dad’s and Aunt Mae’s, it is entirely possible, that this may not be, the best homemade waffle recipe E-V-E-R.

The only thing I know for sure, is that it’s my recipe.  I took it from my 1979 Pillsbury Kitchen’s Family Cookbook, and I’ve used it ever since my boys were little and they would pitter, patter their way to the table in their bare little feet and pajamas. They rubbed their sleepy little eyes and we ate waffles until we were contentedly happy and full. And they were always good.

I can’t help but think homemade waffles are nostalgic.  I associate them with special occasions and late, lazy breakfasts.

Making waffles from scratch, means I’m filling the air with flour, cracking open eggs and messing up my baking bowls.

It means, I’m heating up my waffle iron, chopping fruit and getting my fingers sticky with maple syrup.

Waffles from scratch, mean I want you to grow up healthy, and strong and happy and able to go wherever your heart takes you.

Waffles from scratch, mean I love you.

Very, very much.

Homemade Waffles

Adapted from The Pillsbury Kitchen’s Family Cookbook

Serves 5

Ingredients

2 eggs, separated

2 cups buttermilk

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, melted

Method

1. Heat up the waffle iron.

2.  Place egg yolks in a large bowl, and whites in a separate bowl.

3.  Add buttermilk to the egg yolks and beat well.

4.  Add flour, baking powder, soda and salt, beat until smooth.

5. Stir in the melted butter.

6. Beat egg whites until soft peaks form; fold into the batter.

7. Bake in hot waffle iron until steaming stops and waffle is a golden brown.

Notes:

I always spray my waffle iron with Pam or brush it with melted butter before adding the batter.

Be careful not to over-fill your waffle iron or the batter will spill over the edges.

It’s a good idea not to stray to far from the waffle iron to avoid scorching.

I always serve waffles with cut up fresh fruits like berries or banana’s for good nutrition.

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Rhubarb Sponge Pudding

There’s a lot of rhubarb grown on farms in the country.  Just about everyone has a patch somewhere out in the yard and everyone looks forward to the beautiful green and red shoots that can be baked up into the most delicious pies, tarts, jams, cakes, squares and even punch. Yes, punch.  My sister-in-law has been making a rhubarb punch for as long as I’ve known her, It comes from straining cooked rhubarb and serving it mixed with sugar and ginger ale.  It’s positively delicious; a little tart, a little sweet and I always look forward to having some when we visit.

This recipe though, isn’t for rhubarb punch, it’s for Rhubarb Sponge Pudding which is a delightful way to make use of some of that rhubarb that may be growing in your garden.

Unfortunately my rhubarb never survives the winters and I’ve all but given up hope of ever having my own patch.  Thankfully the neighbours are generous and share plenty of their’s with me.  This is some that I’ve had in the freezer from last year’s season so I wanted to get it used up.

This recipe sounded like the perfect way to use it and one I’m sure I’ll use again and again.

The moist sponge topping is light, yet full of flavour and it really compliments the tender fruit underneath. I sweetened mine with pure maple syrup, popped a few raspberries into each ramekin and it was a delightful combination of some of my favourite flavours.

Perfect with vanilla ice cream. (Unfortunately those pictures have seemingly disappeared).

This can be made as a single desert in a 9×9-inch baking pan or in 6 individual ramekins.  Either is perfect for sharing and can be made well ahead of any entertaining you may be doing as it keeps well for days in the refrigerator.

Rhubarb Sponge Pudding

1 pound (about 3 cups) rhubarb, cut into 1-inch pieces

1/2 cup golden corn syrup or pure maple syrup

1 tablespoon brown sugar

1/2 cup granulated sugar

2 eggs, beaten

3/4 cup all-purpose flour

1 teaspoon baking powder

pinch salt

Method

1. Preheat oven to 375 degrees F.

2. Place rhubarb in lightly buttered 9×9-inch pan or 6 ramekins. Drizzle with the syrup and brown sugar.

3. Beat butter and sugar together in a bowl until light and fluffy.  Beat in eggs.

4. Mix together dry ingredients and gently fold into the batter. Spread on top of the rhubarb.

5. Bake for 30 to 35 minutes or until a toothpick comes out clean.  Serve while still warm with custard or ice cream.

Optional:  Add in 1 cup of your favourite berries (strawberries or raspberries work best) to the 9×9-inch pan or 3-4 berries per ramekin.

Serves 6

Adapted from Lucy Waverman, The Globe and Mail

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Lemon Blueberry Pancakes

  

Most of us cooks have a go-to pancake recipe, that we pull out for those, “I must have a pancake” days.  I’ve had a recipe now for about 5 years that always hits the spot, and serves up that warm, “I love you feeling”, that us mom’s love to dish out to our families.  However today, I couldn’t find that recipe, and  being in a bit of a hurry, I decided that I’d try a recipe I’ve been holding  onto now, for about 4 years.  Lemon pancakes. Now you might be thinking,  lemon pancakes??  hmm, no thanks. Well, I was feeling adventurous and so  I went ahead and made them.  Well, was I glad I did!

These lemon pancakes  are delicious! They’re luscious and sweet, not tart, and they’re soft and velvety inside, but crispy around the edges, which is exactly, how I like them.  They’re an absolutely perfect combination when paired with beautiful, real maple syrup.  Honestly, you have got to try these, to see just how delicious and full of flavour they are.  Served on their own, or as part of a brunch, they will elevate the pancake to a dish that tastes delectable, without a lot of cream, toppings or fruit.  All you need is a lovely lemon to serve up these warm, delicious discs of goodness!

  

Lemon Blueberry Pancakes

Serves 2-3

1/2 cup sour cream

1 tablespoon butter, melted

1/2 cup milk

1 egg

1/4 cup freshly squeezed lemon juice

1 tablespoon lemon zest

1 cup flour

1-1/2 teaspoon baking powder

1/4 tsp. salt

2 tablespoons sugar

1/2 cup blueberries

oil (for frying)

Method

1. Beat the sour cream, butter and egg in a bowl.  Slowly stir in the lemon juice  and zest.  In another bowl, combine flour, baking powder, salt and sugar.  Add dry ingredients to the sour cream/egg mixture.  Mix until well combined. 

2. Add the milk and stir until combined.

3. Pour about a tablespoon of oil into a heavy skillet and let it get hot.  Pour  about 1/2 cup of batter into the pan and spread it out into a round disc.  Push 5 or 6 blueberries into each disc and cook until golden brown, then flip.

4. Serve with real maple syrup and more blueberries.

Notes:

Pouring the batter into a hot oil will give you a beautiful golden crisp edge around the outside of your pancake, which is just gorgeous, to push your fork into and serves up a delicious, crunchy texture on the outside, followed by a soft luscious center. If you prefer a pancake that’s soft on the outside, use a griddle that’s set to a slightly lower heat, and lightly greased. Cook, turning once, until golden brown. 

This recipe is quite small, making only 9-10 medium-sized pancakes, which is great for 2 or 3 people, but you’ll definitely want to double or triple it for a crowd.

 

I love pancakes.  I love blueberries. I love lemon. I love maple syrup. It just doesn’t get any better than this.  Enjoy!

Love,

This Sweet Wife ♥

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