Waffles for breakfast? Oh, but that would take much too long . . . let's look around to find a place that we can buy yummy waffles for breakfast . . . but, as it turned out, that took even longer, as there was no such place. Either the waffles were not on the menu, they were not crisp enough, or they were tasteless. Fast forward to Sonoma, California, where Niece Marina prepared waffles for Marash Girl every day for breakfast. "It's easy," she said. "Just mix milk and eggs and flour and baking powder and a bit of butter, stir it up, and throw it on the waffle maker." Remembering back to the time when Marash Girl's mother used to take hours to make waffles for Sunday night supper had prevented Marash Girl from wanting to make the effort, as Jennie used to separate the eggs and beat the egg whites until they had peaked, carefully folding in the beaten egg whites to the waffle batter. Even the recipe for classic waffles in VillaWare's UNO Gravity Waffler (which, by the way, is fantastic) for making round Belgian waffles called for separating the eggs and beating the egg whites, but Marina gave Marash Girl courage, and Marash Girl went ahead and made the waffles without beating the egg whites separately, remembering (as Jennie, Marash Girl's mom always warned) to leave the batter lumpy. The waffles were delicious, but very high in calories. Why? Because for 2 cups of flour and 1 3/4 cups of milk, the recipe called for 1/2 cup of butter. Yikes. But then Marash Girl's sister solved the problem. She said she simply substitutes the total amount of milk and butter with buttermilk, and the waffles come out absolutely wonderful. No fuss, no muss, no fat (or very little)! Marash Girl is going to try that next!
If you have a favorite waffle recipe, please record it in the comments below, and thanks!
If you have a favorite waffle recipe, please record it in the comments below, and thanks!
