“Sleep ’til you’re hungry, eat ’til you’re sleepy.”
Recipe source: Waffles – Better Homes and Gardens New Cook Book (c) 1989
Melba sauce – David and myself
Breakfast can sometimes seem like one of the toughest meals to make both healthy and interesting. Traditional restaurant fare ranges the gamut from super fatty to super sugary, and many healthy options can be bland.
David and I used to indulge in the occasional weekend waffles or pancakes, topped with Aunt Jemima Butter-Lite syrup, which is made of I-don’t-know-what. So then we started substituting jams for the the syrup, but it can be hard to find jams that aren’t equally loaded with sugar, and besides that, the taste was still missing something. Then one day David had some berries lying around that needed to be consumed. He whipped them up in an immersion blender, and a new favorite was born.
Our recipe lately has been raspberries, blueberries, a squeeze of lemon juice and a spoonful of sugar. We’ve used strawberries as well. This sauce is great with fresh fruit, but could just as easily be made with frozen berries in the winter.
To make the whipped cream, I like to blend 1/2 cup of heavy cream, 1 tablespoon of sugar, 1/2 teaspoon of vanilla extract and 1/4 teaspoon of cinnamon or cardamom. This, too, goes wonderfully fast in an immersion blender.
Unless you’re married and didn’t know what to add to your registry, or the son of restaurateurs, there’s a good chance you don’t own a waffle maker. But fear not, this sauce can also be used as a topping for pancakes, crepes, English muffins, or swirled into oatmeal. It’s a great sweetener without being too sweet, and a good way to get in a serving of fruit. My stomach is notoriously fussy in the morning, and I feel fine after eating this, which makes it a winner in my book!
Whipped cream and melba sauce on a warm waffle… heaven. You can add any other fruits you like. Here we also had a nectarine on hand and decided to slice it on top. Muy delicioso.
RECIPE – Waffles with melba sauce
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoons salt
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil
2 egg whites
In a mixing bowl combine flour, baking powder, and salt. In another bowl beat egg yolks slightly. Beat in milk and oil. Add egg yolk mixture to flour mixture all at once. Stir just till combined but still slightly lumpy.
In a small bowl beat egg whites till stiff peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
Pour 1 to 1 1/4 cups batter onto grids of a pre-heated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer’s directions. When done use a fork to life waffle off grid. Repeat with remaining batter. Makes 3 or 4 waffles.
EASY WAFFLES. Prepare as above, except do not separate eggs. In a mixing bowl beat whole eggs slightly. Beat in milk and oil. Add to flour mixture all at once. Beat just till combined but still slightly lumpy.
CHOCOLATE WAFFLES. Prepare as above, except reduce flour to 1 1/2 cups. Add 1/3 cup sifted unsweetened cocoa powder and 1/3 cup sugar to the flour mixture. Add 1 teaspoon vanilla to the egg yolk mixture.
CINNAMON-NUT WAFFLES. Prepare as above, except add 1/2 teaspoon ground cinnamon to mixture and sprinkle about 2 tablespoons chopped walnuts or pecans over each waffle before closing lid to bake.
BANANA-WHEAT WAFFLES. Prepare as above, except reduce all-purpose flour to 1 cup and add 3/4 cup whole wheat flour. Add 1/8 teaspoon ground nutmeg to flour mixture, reduce milk to 1 1/2 cups, and add 2/3 cup mashed ripe banana to egg yolk mixture.
BUTTERMILK WAFFLES. Prepare as above, except substitute 2 cups buttermilk for milk.
CORN WAFFLES. Prepare as above, except reduce flour to 1 1/4 cups and add 1/2 cup cornmeal. Add 8 3/4-oz can cream-style corn to egg yolk mixture. Makes 5 or 6 waffles.
1 cup blueberries
6 strawberries or 1 cup raspberries
2 tablespoons fresh lemon juice
1 tablespoon sugar, honey, agave nectar, etc.
Wash fruit and quarter strawberries, if using. Blend with lemon juice and sweetener of your choice using any type of blender (smoothie, hand-held, immersion, food processor, etc.) to a liquid consistency.