Buttermilk Waffles with Balsamic Whip Cream

Breakfast isn't something I often make. Working nights, it's just not something that can be done the majority of the time. Having just purchased a waffle iron, however, I thought it was time. Since mornings aren't much of an option for me I made breakfast for dinner, or--as the offspring put it--"brinner."

The waffles are topped with balsamic whip cream, Nutella, and strawberries. Rounding out the meal we had the classic bacon and egg. It's tomato season, so you also see some tomato slices and fresh purple basil in the photo.

The whip cream may sound strange, but the bite of the balsamic vinegar really adds to the flavor. I used my chocolate-infused balsamic vinegar, but any good balsamic will work. This is also a great topping for fruit or ice cream!

Buttermilk Waffles

1 1/2 c unbleached all-purpose flour

1/2 c cornstarch

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 1/2 c buttermilk

1/2 c milk

12 tbs melted butter

2 large egg, separated

2 tbs sugar

1/2 tsp vanilla extract

Heat the oven to 200°F and turn on the waffle iron. Combine flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. In a separate bowl, whisk together buttermilk, milk, butter and egg yolks; set aside.

In another bowl, beat the egg whites to soft peaks. Sprinkle in sugar and continue to beat until the peaks are firm and glossy. Stir in vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter by spoonfuls and fold in with a spatula until just incorporated.

Pour the the appropriate amount of batter for your iron onto the hot waffle iron (I needed about 1/2 a cup per waffle) and cook until the waffle is crisp and golden brown (follow instructions for your iron). Set the waffle directly on the rack in the preheated to keep it warm and crisp. Repeat with the remaining batter, placing the prepared waffles in the oven in a single layer. Once all the waffles are cooked, serve immediately. Makes about ten 5" square waffles.

Balsamic Whipped Cream

Ingredients:

1 c heavy cream

1/4 c sugar

1 1/2 tbs balsamic vinegar

Directions:

Combine all ingredients in a medium bowl and beat to medium peaks. Makes about 1 1/2 cups of whipped cream.

Crêpes with Strawberries, Orange Syrup, and Whipped Cream

My youngest daughter adores pancakes, but I hate making them....for some reason, I can't seem to avoid burning at least half the pancakes. Better suited to my attention span are crêpes....with endless options for flavors and fillings, these pastries can be adapted for any palate.

I filled these with fresh strawberries (yes, again with the strawberries!). They are topped with a simple syrup made from orange juice, freshly whipped cream, and more strawberries. This recipe makes nine crêpes, but can easily be doubled/tripled/etc. to fit your needs.

Crêpes (sweet variety)

Ingredients:

1 large egg

6 tbs milk

2 tbs orange juice

2 tbs water

1/2 c flour

1 tbs sugar

1/2 tsp vanilla

1 1/2 tbs butter, melted

non-stick cooking spray

Directions:

Whisk all ingredients except cooking spray until very well combined (alternatively, you can use a blender for this step!). Refridgerate batter at least 1 hour, and up to 24 hours.

Heat a small non-stick pan over medium heat and spray with cooking spray. Pour 3 tbs of batter into the center of the pan and tilt pan to spread evenly. Cook for 30 seconds, flip, and cook for an additional 10 seconds. Remove crêpe and place on a flat surface to cool. Repeat until all batter is gone, placing in a single layer to cool (do not stack until after they have cooled!). Fill with ingredients of choice. Makes about 9 crêpes.

I used about a cup of sliced strawberries for the filling of 8 crêpes (the ninth crêpe jumped to its death as I attempted to remove it from the pan).

Orange Syrup

Ingredients:

1/3 c orange juice

1/2 c sugar

1/2 tsp vanilla

1/4 tsp cardamom

Directions:

Combine all ingredients in small sauce pan over med-low heat. Bring to simmer, stirring frequently, until thickened (about 15 min). Drizzle over crêpes, ice cream, pound cake, or fresh fruit. Makes about 1/3 c of syrup.

Fresh Whipped Cream

Ingredients:

1/2 c heavy cream

2 tbs sugar

Directions:

Beat ingredients together until desired consistency. Makes about 1/2 c whipped cream.