Waffling

Breakfast isn’t my thing. I prefer to suck back a latte and let hunger strike mid-morning when I’m hopelessly far from food.  It must be genetic because the children push away perfectly poached eggs and toast then demand SNACKS! when we arrive at the park. I  dig through a bag of mismatched socks, receipts and general garbage and come up empty handed because being prepared clearly isn’t my thing either.

Sometimes we stay in and eat breakfast at 10am when everyone is good and hungry. They are the most satisfying breakfasts, if the least productive days. Last week I pulled out the mini waffle iron Lila got at Christmas to make ‘old fashioned’ waffles with yeast. It took two attempts for the yeast to bloom, then 30 minutes for the batter to rest.  They were spongy, fluffy and very tasty with just confectioners sugar. On successive waffle mornings I put together a recipe with marmalade for depth and baking soda for speed (sometimes you need to leave the house before 3pm). These waffles are perfectly crisp, fluffy and delicious.

Slow Life Waffles

1 3/4 cup cake flour
1/4 cup corn starch
1/2 tsp baking soda
1 tsp baking powder
2 tbsp sugar
3 eggs, divided
1 3/4 cup buttermilk
1/4 cup whole milk
1/2 cup vegetable oil
dash of salt
2 tbsp marmalade (Optional. The marmalade gives a depth of flavour without tasting orange-y and makes them extra crispy because of the added sugar)

Whisk flour, corn starch, baking soda, baking powder, sugar and salt in large bowl.

Whisk egg yolks, oil, buttermilk, marmalade in separate bowl.

Beat egg whites to firm peaks in separate bowl.

Whisk wet ingredients into dry until you have a mostly smooth batter. Fold in egg whites.

Follow directions for waffle iron and cook until desired crispiness and toasting.