Tag Archives: breakfast

Syrup snobbery

I’ve talked previously about my waffle addiction.  To sum up mostly because I’m too lazy to link to past entries, we got a smokin’ new waffle iron for Christmas and it is being used heavily.  Granted we’re having waffles 2-3 days a week now, vs. the 6-7 days a week we were averaging right after Christmas (and sometimes more than once a day) but the waffle addiction continues.

I’m still using the just-add-water waffle batter, since the frequent waffle-making requires a mix that doesn’t otherwise become too labor-intensive.  We are using a giant bag from Costco with much success, making the batter just slightly thicker than the recipe suggests.  In the name of nutrition, I do usually add something to the batter.  Usually it’s wheat germ or flaxseed meal, or when I’m feeling wild and crazy, both.  Often, I run some frozen blueberries through a food mill and add those.  Lane claims she doesn’t like blueberries but she sure seems to love her some blueberry-flavored waffles.  I’ve tried banana pancakes on her and she would have nothing to do with them, which is weird to me because she loves pancakes, and she loves bananas.  Bananas and pancake batter, however, must fuel an as-of-yet-undocumented-by-science chemical reaction, thus rendering the final product completely abhorrent to her taste buds.  I thought they tasted good though.  Regardless, I won’t attempt mashed banana in the waffles for that reason, though I suspect it might taste good and would be a fine way to use up some overripe bananas.  Well, maybe I’ll try it anyway.  I do buy the waffle batter mix for nine cents a hectare at Costco.

When it comes to toppings, we eschew fruits and powdered sugar and whipped cream and go for the traditional butter and syrup approach.

I buy Olivio brand spreadable butter, which is just butter with some olive oil mixed in, because I’m not a fan of tearing apart my waffle (or bread or pancake or English muffin, etc.) just to get a little butter on it.  I suppose if I were more frugal I could create such a simple concoction myself, but I don’t have the patience, and my KITCHENAID STAND MIXER is in storage, without which I would not even attempt such a feat.  Maybe I will once I have it back, when we’re in a house.

As far as syrup… well.  A small part of me wants to be a syrup snob, reveling in real maple syrup and dismissing the stuff that’s not real syrup as sub par.  Alas, try as I have, I simply love me some maple-flavored high fructose corn syrup goodness.  Log Cabin is good, Mrs. Butterworth is to die for.  The super-diet low-cal stuff is always gross, but for me the “lite” syrups are close enough that I can tolerate the minor taste deficiency for half the calories.

That isn’t to say I don’t enjoy the real thing.  It’s good, and I’ll use it.  I respect it and revere it for lending its flavor to the artificial stuff.  We gave away little bottles of maple syrup as favors at our wedding.  We had a maple tree that ran sap at our old house, and I considered seeing if I could tap it and make my own syrup, just for fun.  (Yeah, I know, sort of weird… but I also on-and-off entertain the idea of beekeeping as a hobby, and am semi-seriously considering setting up a hive once we’re in a house.)

But given the choice, I will bow at the altar of Mrs. Butterworth every day of the week and twice on Sunday.

A Week of Waffles

We got home from Buffalo, waffle iron in hand, on New Year’s Day.

Every day but one, I have made waffles for breakfast. The novelty simply hasn’t gotten old yet.

There are a few things I have learned about making waffles with these numerous, closely-timed waffle-making experiences under my belt.

  1. I really, really, really love waffles.  I already knew I loved waffles, but the fact that I have eaten them six out of the last seven days has added the “really, really, really” to that statement.
  2. Thicker waffle batter usually means a more solid waffle. This new waffle iron has really deep pockets, and if the batter’s too thin, the strength of the soft waffle interior is not enough to overcome the tackiness of the outer waffle to the waffle iron surface. You end up sort of gutting your waffle.  It does not render the waffle inedible, thank goodness, but it’s certainly not as pretty.  Thus, thicker batter is better.  It’s been challenging to figure out the correct batter consistency, and I haven’t quite mastered it yet, but this is mostly because I am a maverick in the kitchen and it pains me to be exact with measurements.
  3. Pam spray is your friend.
  4. I need to buy a set of wooden tongs for getting the waffles out and onto the plate. I started out using a metal fork and quickly realized that was, in a word, stupid. So I switched to a wooden fork we have, but wooden tongs would be an ideal tool. It is my mission this week to find a good pair. I’m thinking Williams Sonoma is probably a good place to start, but the cheapskate in me will check out Target first.