Before we moved to the States three and a half years ago, I had assumed that every North American owned two things: A donut maker (human) and a waffle maker (contraption). So, I speedily stocked our kitchen with a waffle iron, which has since been used almost every weekend – when we’re not having pancakes. On the donut front, it tickles me how often I find the inspiration for that policeman-eating-donuts stereotype right here in New Jersey. Click here for a tried-and-tested donut recipe.
For those unfamiliar with the technical aspects, waffle and pancake batter are almost identical, with the one for the former being thicker. The waffles is believed to have originated from Belgium in the Middle Ages, and was originally a thin, crisp wafer cooked on an iron. Versions of them are found also in Germany, Hong Kong, Vietnam and Scandinavia, with the modern American sky-high hip-padding waffles having evolved from those introduced here by Dutch pilgrims in the 1600s.
I make several versions of wholewheat and oat waffles, often with fruit in the batter. We had these lovely banana waffles this snowy morning and the aroma they left in the kitchen was delightful. All you need is an abundance of overripe bananas, plenty of snow that you can’t be bothered to shovel (preferably outside the house), and a hungry brood.
For more breakfast recipes, apparently I’ve provided 19 of them right here 🙂
- eggs, 2, and 1 extra yolk
- milk, 1 cup
- bananas, 3 large overripe ones, mashed at the last minute
- oatmeal, 1 cup
- wholegrain flour, 1 cup
- salt, pinch of
- vanilla essence, 2 tsp
- baking soda, 3/4 tsp
- Preheat your waffle iron. I keep mine at a moderate heat (somewhere in the middle of the range)
- Mix the liquids first with a handheld mixer
- Add everything else in and whizz to a creamy togetherness
- Scoop into waffle iron and wait till it pings
- Serve immediately. The ones above were served with fresh, whipped cream, blueberries and maple syrup.