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My First Waffle Recipe

Hope y’all are having a lovely weekend so far! I’m having a really wonderful Sunday. 🙂 It’s my day off! And if that alone didn’t totally make me deliriously happy, we also made and ate some delicious waffles this morning, with freshly brewed coffee, and now I’m blogging while watching The Littlest Hobo. It really can’t get any better than this! (Does anyone else out there totally love this show?? It was my favourite show as a kid and I still melt at the sight of the floompher. And who can resist that catchy theme song?)

My mom got me a waffle maker for Christmas and I’ve been dying to try it out. So last night, while watching a slew of truly awesomely awful movies that were on tv (Jurassic Park, Deep Blue Sea, Demolition Man…don’t worry, we didn’t actually sit through all of these, just flipped back and forth between them and had a raucously good time making fun of them), I researched waffle recipes on the internet and came up with a version I decided to try this morning.

My First Waffle Recipe (cuz I know I’m gonna experiment and probably try about a million different versions) (Makes about twelve 5″ x 4″ waffles)

  • 2 C unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp organic cane sugar (I don’t like very sweet things in the morning, so add more if you have a sweeter palate…most recipes called for 2 TB)
  • 2 eggs, separated
  • 2 C skim milk
  • 2 TB canola oil
  • 1 tsp vanilla extract


Preheat your waffle maker.

(Wheeee my new waffle maker!! I’ve wanted one of these for so long now!)

Whisk together flour, baking powder, salt, and sugar in a large bowl. Make a well in the centre.

I decided to try whipping egg whites into the batter; I read that it makes lighter, fluffier waffles. But I read lots of recipes that just said to whisk in the eggs whole, and I’m not sure if it made a big difference or not. I’ll have to try it that way next time and see if I notice a difference.

Anyhoos, if you’re gonna separate eggs and whip the whites, first bring the eggs to room temperature, either by leaving them out for about 30 mins or, if you’re very hungry and impatient like me, immerse them in some warm water for about 10 mins. Then crack and carefully separate the yolks from the whites by passing it back and forth between your hands, being careful not to leave any yolk at all in the whites. And be sure that your hands and bowl for the whites are totally free of any traces of oil, or they won’t whip properly. Set aside the whites (you want to whip them right before they go into the batter because they don’t stay whipped for very long).

Lightly beat the egg yolks. Then stir in the milk, oil, and vanilla to combine. Pour the mixture into the well in the dry ingredients. Stir together until just moistened. Batter should be lumpy. Don’t overmix.

Ok, now onto the egg whites. I’ve actually never whipped egg whites before so I was very excited! As per what I read, I added a tiny pinch of salt before starting, and whipped at a lower speed at first, switching to a higher speed gradually. (I used a hand-held electric mixer) I didn’t have any cream of tartar on hand, but read that a few drops of lemon juice also works to help stabilize the whites, so I added that. (You add this once the whites become frothy) I whipped away until the egg whites were glossy and formed stiff peaks. Took less than a minute from start to finish. I also read that you need to be careful not to over-whip them or they will break down and separate again.

I was too excited to take proper pictures of this process, but the egg whites were so pretty when whipped up!

Gently fold in the egg whites into the batter, leaving a few egg white fluffs. Again, don’t overmix.

Now just spoon in about a 1/4 C batter for each waffle square, spreading it all over and into the corners with your spatula, close the lid, and let them cook for about 6 mins or until they stop steaming.

You can keep waffles warm before serving (and while you cook them in batches) in a 200° oven, placed single -layer on a cookie sheet.


They turned out really well! Crispy on the outside and soft on the inside. We had them with frozen blueberries and maple syrup, with fruit and coffee on the side. I was one happy girl!

We froze the remaining waffles we didn’t eat, and we’ll just need to toast them in the toaster oven when we want them.

I want to experiment in the future with some healthier substitutions and additions, like whole wheat flour, flax, fruit, and applesauce. Stay tuned! 🙂


Posted by on January 16, 2011 in Kitchen Adventures

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Scenes From the Weekend

It included hot chocolate.

In our respective favourite mugs. Well, actually, I like Len’s scrabble mug more than my own, and often steal it for my own when he’s not around. But don’t tell him that.

Then we got to decorating our little tree.

(My mom was watching a Chinese movie during the decorating)

We had so much fun carefully choosing the perfect spot on the tree for each ornament.

My mom got away from her show long enough to put on her ornament 🙂

We’ve been given some delightful ornaments over the years, some from friends, some from my students.


It was a lovely night. So special, so simple, yet so memorable.

Sunday morning got off to a great start with these delicious Yogurt Pancakes:

They were really good! Len declared them to be the best pancakes he’s ever had. 🙂

I normally make pancakes with just milk, but yesterday I didn’t have enough milk, so I added yogurt. It turned out to be a great addition–made the pancakes very fluffy and moist.

  • 1/2 C pastry flour
  • 1/2 C whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp sugar
  • 2 tsp canola oil
  • 1/3 C milk
  • 1 C fat-free plain yogurt
  • 1 tsp vanilla extract
  • 1 egg, lightly beaten


Whisk together the first 6 ingredients. In a separate bowl, combine the remainder ingredients until well mixed. Then pour wet mixture into the dry ingredients and mix until just combined. Use about 1/4 C of batter for each pancake and cook on a lightly oiled pan over medium heat. Flip once when the batter starts to bubble and firm up around the edges.

We had them with maple syrup and homemade cranberry-blueberry sauce. Mmmm.

The rest of the day was spent with one of our favourite people, Minnie!

We went gallivanting around downtown and froze our butts off! It was a cooold day, despite the sunshine and blue skies!

But we had so much fun! I unfortunately didn’t have my camera with me, so no pictures from our adventures.

We came home for dinner that featured Cornmeal-Crusted Chicken.

  • 6 chicken breasts
  • 1/2 C fat-free plain yogurt
  • 1/4 C skim milk
  • 1/2 C cornmeal
  • 1 TB paprika
  • 1 TB Montreal Steak seasoning
  • salt/pepper

Preheat oven to 400°. Mix yogurt and milk in one dish, and the cornmeal, paprika, and steak seasoning in another. Spray a cookie sheet with cooking spray. Lightly, very LIGHTLY salt/pepper the chicken. I stress lightly cuz I over-salted them, even though I didn’t think I did at the time. The cornmeal mixture has lots of flavour on its own, so you don’t need much salt at all. Dredge breasts in the yogurt/milk mixture, coating both sides, then dip into the cornmeal mixture and coat both sides. Place onto cookie sheet. Bake chicken for 20-25 mins.

The cornmeal and yogurt coating kept the chicken moist and tender. And despite the slightly over salty taste, it had a very nice crispy exterior with a bit of bite to it.

We had a sundried-tomato and corn rice pilaf alongside the chicken:

I cooked the brown rice in a chicken broth and water mixture. Then mixed in 2 TB of sundried tomatoes, 1 C of corn kernels, 2 chopped green onions, and 1/3 C chopped cilantro. I love plain brown rice, but sometimes it’s so fun to jazz it up a bit too!

We spent the evening watching the Amazing Race (next week’s the finale!) and then we enticed Minnie to stay longer and ended up having a hilarious time watching “13 Going on 30”. It’s so awesome that we can have such a good time doing pretty much anything together. 🙂

‘Twas a lovely weekend. Looking forward to the next one!

Except that it may have been too much gallivanting about in the cold, as poor Len is currently sick with a cold today. I considered making him my Get-Better-Chicken-Noodle-Stoup, but then decided on a new twist: the Green Shredded Chicken Soup. Turned out pretty spectacularly! But as it is awfully late, I will post the recipe tomorrow–stay tuned! 😉


Posted by on December 7, 2010 in Kitchen Adventures

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