Warm Waffles for Fall Mornings
Today was a spectacular fall day, and we were blessed with a similarly beautiful day a few weeks ago when my friends and I decided to take a trip to the pumpkin patch. The sun was out, the red and golden leaves shimmering from the previous night’s rain. It was definitely a day for embracing the new season. With that in mind, it seemed only fitting to start the day off with a warm, hearty breakfast.
I’d borrowed my mom’s ancient waffle iron a while back. Though it looked like it might catch on fire while using it (much the same fear I have when using her circa 1982 clothes iron), I was determined to make good use of it. Thoughts of Dottie’s ginger pancakes in mind (see this post), I decided to whip together a batch of similarly-spiced, whole grain waffles. And why not gild the lily with some blackberry compote?
© Copyright 2010 Carly Sullivan, Tart to Heart
- 1 cup whole spelt flour (you can do all whole wheat flour if you don’t have spelt flour, but I’d recommend finding it, it’s delicious!)
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 Tbsp brown sugar
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ground cinnamon
- 2 eggs, separated
- 2 cups buttermilk
- 6 Tbsp butter, melted
- In a large bowl, sift together the dry ingredients (if the bran of the flours doesn’t fit through your sifter, be sure to dump it back into the bowl, that’s the good stuff!).
- In a small bowl, combine the egg yolks, buttermilk, and melted butter.
- In another bowl, beat the egg whites to stiff peaks.
- Add the wet ingredients to the dry ingredients and whisk together gently. Carefully fold in the egg whites. Allow the batter to rest while you heat your waffle iron.
- The amount of batter you need, the cooking time, and the number of waffles you get from this recipe will depend entirely on your waffle iron. Mine is about a 10-inch circle and yielded 6 waffles, each taking about 4 minutes to cook.
- 1 cup fresh or frozen blackberries
- 2/3 cup water
- 1/3 cup sugar
Combine all ingredients in a small saucepan and bring to a boil. Cook until thick and syrupy, about 10-15 minutes.
Now that is truly a thing of beauty. After some worrisome initial smoking from the “Toastmaster” (as this ancient appliance is named), the waffles browned to perfection and their sultry scent filled the kitchen. The spices, Ali noted, were apparent but not overwhelming. Served with a hearty dollop of sweet berries and warm maple syrup, these waffles prepped us for the pumpkin hunt to come.
Though Ali may like to focus on the overflow of batter oozing from the waffle iron on my first attempt, I’m pretty darn certain she appreciated my hard work:
In case you’re wondering, that look on her face is bliss. And you can have it, too. If you make these waffles.
Are there any fall recipes you’d like to see my try out? A classic pie you want to make for Thanksgiving? A new use for pumpkin? Let me know!