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3191 Miles Apart | 13 January 12 • MAV

13 January 12 • MAV

Let’s start the year off right, shall we?

One of my most favorite things in the world is a nice crispy, yet soft, waffle. Waffles sort of give me the same feeling as kittens or puppies. They are just so darn cute!! Aw, waffle. Look at you. With your ditches for syrup and adorable floppy architecture. Hi, waffle! Hi there.

A-hem. Sorry. Got off track with my waffle talk. Back to the serious nature of this serious post about waffles.

On my birthday a few weeks back I found the perfect waffle recipe. Or at least it’s the perfect one for me. I tweaked a few little things right off the bat and loved the results so much.

First, a few waffle tips …
~ Make sure you put enough batter on the waffle-maker. Better to have it spilling off the sides. There’s nothing worse than a skimpy little waffle. Poor soul.
~ Don’t take them off too early. Let those babies get crispy!
~ Dapple on cold butter and warm real maple syrup once the waffle is plated. This combo helps you enjoy the crispness of the waffle (cold butter doesn’t make the waffle go soggy) while savoring the warmth and goodness coming right off the iron.
~ Use cute plates. What is better than looking at a sweet little waffle on an adorable plate? Come on now.
~ My favorite “side” for a waffle is greek yogurt with a bit of good cinnamon sprinkled on top. Why not get a little protein alongside your little waffle? I also like the way the cold yogurt tastes next to the warm waffle.

How many times can I say waffle in this post??!?

Now, the recipe …

Blueberry Bran Waffles
adapted slightly from New Natural Foods Cookbook, Jean Hewitt, 1982

2/3 C unbleached flour
2/3 C whole wheat pastry flour (or spelt)
3/4 C unprocessed coarse wheat bran
3 t baking powder
1/2 t salt
2 eggs, separated
2 T brown sugar
1-1/2 C milk
1/3 C canola oil
1/2 C blueberries

Whisk together dry ingredients, set aside. Beat egg yolks with brown sugar in a large bowl. Add milk and oil and mix well. Beat egg whites until stiff, set aside. Add dry ingredients to wet and mix until just moist. Do not over-mix; you should see some clumps. Fold in egg whites very gently. Again, do not over-mix; you should see some egg white streaks. Stir in blueberries. Drop 2/3–3/4 C of batter (use however much will work for your waffle iron, actually) onto a preheated and well-oiled waffle iron. Bake until browned and serve as I have suggested above or however you like!

Happy 2012 to you out there! And to you too you cute little waffle you.