Monday, January 23, 2012

Brilliant Brunch: Waffles with Whipped Cream

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One of my favorite breakfast foods as a little girl and still today consists of eggs, flour, milk, and baking powder: the Belgian waffle.  My fond memories of the waffle begin at my earliest memories and are prominently featured throughout special occasions and memorable brunches.

My family used to have a tradition of going out to brunch a few times a year; Mom was never a big fan of brunch.  It entailed too much food, too late, and left us sated until late in the evening.  Never a good thing after Mom slaves over the dinner that no one touches.  However at these brunches, is where I met this long-lost friend.  The Belgian waffle was always topped with butter, syrup, and a variety of fruits.  But then one day, Dad decided I was going to be allowed to sample it with whipped cream.  That was the biggest mistake they had ever made, giving a ten-year-old whipped cream for breakfast. 

Unfortunately for them, the whipped cream and waffles stuck.  In fact, I would no longer eat waffles any other way.  When I first met John, I had the pleasure of introducing them to him.  He was in awe, but I think I have converted him sufficiently.  Today, I have the pleasure of introducing them to you.  And I hope that you also will be converted.   There is no need for a special occasion, in fact, if you have a waffle iron, that is occasion enough.  Pull it out, try the recipe, add a dollop of whipped cream, maybe one more for good measure, and enjoy.  It's the perfect Sunday brunch.  Honestly, it is the perfect anytime brunch, but who could eat this every day?  Actually, I could.  But I don't.  Probably the best for all.
Waffles with Whipped Cream (adapted from here)
Serves:  6
2 eggs
1 3/4 cups milk
2 cups flour
1 tablespoon sugar
1/2 cup vegetable oil
4 teaspoons baking powder
1 cup whipping cream

Preheat the waffle iron.  Combine eggs, milk, flour, sugar, vegetable oil, and baking powder.  Mix until well combined and smooth.   Grease the waffle iron, if required.  And pour in about 1/4 cup of mixture.  Cook according to waffle instructions.  Meanwhile, whip the cream (about 3 minutes using electric beaters) until peaks form.  Do NOT overmix.  Serve waffles dolloped with whipped cream and fruits, if you desire to be a little healthy.

Until the next time my oven is on... 

6 comments:

  1. When I want to get the whole family together on a Sunday morning, I make waffles. There is just something special about a day that starts with waffles. We usually just have ours with syrup but next time I'll offer whipped cream and fruit too. Yours look just wonderful.

    I'm getting ready to mail your book back to you. Thank you so much for sending it to me. I have thoroughly enjoyed it. I'm just sorry it has taken me so long to return it. I just haven't had a lot of discipline when it comes to just taking time out for things that I enjoy doing. I am assuming that your address hasn't changed since you sent it to me. If it has please let me know in the next couple of days. Thanks again. You are so sweet. My e-mail is klwharris@comcast.net.

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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