Posts tagged ‘syrup’

November 18, 2011

Homemade Waffles with Nutmeg Whipped Cream

All it takes is a rush of cold air after a potent October cold front, on the heels of blustery northerly winds, to quickly change the weather in Texas.   Add in clear skies overnight allowing the heat to escape into space and voilà, very cold morning temperatures will be there to wake you.  In preparation for these cold blasts, I have something to warm your mornings, and leave you setting your alarm clock a few minutes early.

Adult waffles.  That’s right, not your usual Eggo mini waffles, but grown up, spruced up, adult waffles.  You still feel like a kid when you eat them, but with the touch of a few ingredients they transform into something decadent.  I love the slight crisp of the outside paired with the warm, fluffy center.  You can put almost anything on a waffle and it makes it better… berries, cream, butter, sugar, and syrup, even CHICKEN!  Ok, I didn’t grow up in the South and this dish totally confuses me, but I know it’s a favorite for some of you.  This recipe is in honor of my boyfriend who calls on these fluffy treats every Sunday morning.  And don’t worry, if you decide to go with Bisquick I won’t tell, I tend to go that route on busy weekends, and save these for special occasions.   P.S. You’ll be amazed what a little almond extract will do to your waffles, I promise it’s worth a try.

Ingredients

Waffle batter

  • 2 cups all-purpose flour
  • 1/8 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 2 cups buttermilk (can also use milk if you don’t want to make a special trip)
  • 2 tbsp. vegetable oil
  • 1/4 tsp. real vanilla
  • 1/4 tsp. almond extract
  • Vegetable spray for waffle iron
  • Butter for topping

Whipped cream

  • 1 1/2 cup heavy whipping cream
  • 1 tbsp. confectioners sugar
  • 1/2 tsp. nutmeg

Method

  • Whip cold heavy whipping cream, confectioners sugar and nutmeg in a metal bowl.  Make sure the cream is super cold; warm cream is much harder to whip.
  • With an electric hand mixer beat cream (you can use a hand whisk; it just will take longer). Start slowly; if you set it on high at first, you’ll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.
  • As the cream thickens, turn the speed up. As it begins to foam, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially become butter)
  • When finished, place Saran wrap over bowl and place in cold fridge (good luck, it’s always a game trying to get everything to fit, and inevitable the milk or orange juice has to come out.
  • Preheat your waffle iron
  • In a large mixing bowl mix flour, sugar, baking powder and baking soda
  • In a separate bowl, mix eggs, almond extract, vanilla, buttermilk and oil, then and add to the dry ingredients.
  • Let stand for 3-5 mins so batter thickens
  • Spray iron with oil
  • Spoon out about 1/2 cup of batter into hot iron (more or less depending on your waffle iron)
  • Remove from iron when ready-light turns on and top with whipping cream, a small knob of butter and a dusting of powdered sugar

You’ll be waking up earlier and earlier for these!  Add toppings and fillings to make them your own.  I usually add mini chocolate chips to my boyfriends waffle and then he carefully pours pure Vermont maple syrup into the cracks.  I like mine plain with whipped cream, but the best thing about waffles is the flavor combinations are endless.

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August 31, 2011

Dutch Pancake Cafe Stowe, Vermont

If you’re a pancake aficionado like I am, then you must make a trip to Stowe, Vermont to visit the Dutch Pancake Cafe.  Apparently someone at the New York Times called it “the world’s most decadent breakfast”. I can confirm that you will not leave hungry, and only wishing you could spend one more night in Vermont so you can try another round of these delicious breakfast treats.

If you like lots of toppings, but hate when you have to fork around your plate to gather them all up into one bite, then this place has your problems solved.  Dutch pancakes are specially prepared, crepe-like pancakes with a variety of ingredients baked right into the pancake.  Each pancake is prepared in a traditional Dutch skillet, and is 12” in diameter and thinner than an American style pancake.  Once you have the batter, the fillings are up to you.  Whether you’re like a sweet start to your morning, or something savory there’s something for everyone on the menu.  Chocolate, strawberries, and fresh picked apples to tomato, sausage, bacon and spinach… the options are endless.  (I mean it, they have over 80 options on the menu and can also make you one to order)

Of course, I did what any sane person would do.  I ordered 2.  To begin my meal I ordered a plain pancake with lots of powered sugar and butter.  There’s extra powders sugar on the table for those who like to go overboard with their sugar intake.  I called this my breakfast appetizer; it warmed up my pallet for the next creation.  Round 2 consisted of onions, spinach, bacon and mushroom cooked into the pancake.  Could you ask for more?

To complete your meal, make sure you ask for some Keukenstroop Dutch Syrup.  It’s the color of molasses, consistency of fine honey and a not overly sweet yet complex taste, this Dutch pancake syrup is perfect for the distinguished palate.

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