Waffles

In my working life, this longing for the weekend feels brand new. I now ache for the Sunday morning coffee and mimosa, tomatoes and eggs, or as we've just discovered the WAFFLE. Now, for the longest (and I mean years) time, the boy ate nothing but eggs for breakfast. Naaanaaa or Moooom, "Can I get two eggs scrambled with cheddar cheese melted over the top with a piece of toast?" Yesterday morning that all changed, especially in light of the soccer team's big win.

Fortunately or unfortunately, for the chef we now eat waffles. How many waffles? So many waffles that the chef didn't get any nor did Nana, I confess to sneaking a half smothered with strawberry jam. But that's all any of us got. The remainder went directly into the little man's mouth, smothered in syrup, chased down by orange juice.

Then off to bend it like Beckam we went.

WAFFLES

from America's Test Kitchen

1 cup flour

1 tbsp corn meal (which we skipped)

1/2 tsp salt

1/4 tsp baking soda

1 large egg separated

7/8 cup buttermilk

2 tbsp unsalted butter, melted and cooled

Whisk the dry ingredients together in a medium bowl. Whisk the egg yolk with the buttermilk and melted butter. Beat the egg white until it just holds a 2-inch peak. 

Add the liquid ingredients to dry in a thin, steady stream while mixing gently. Fold the mixture together gently. Gently fold the egg white into the batter.

Use the waffle maker's instruction to bake them off.

Love Sunday morning,

Michelle