For breakfast we had waffles. The recipe started with Old-Fashioned Chelsea Waffles from the fantastic Vegan Brunch cookbook. I, of course, modified it a tad.
Memory Waffles – these take one back to childhood mornings, unless you are still a child, then they are Just Waffles.
2 C almond milk (I use vanilla soy milk and add 1 t almond extract) any non-dairy milk will do.
1 t apple cider vinegar
3 T canola oil (or whatever you cook with)
3 T barley malt syrup (I use brown rice syrup, you can actually just use maple syrup here)
1 3/4 C flour
1/4 C cornmeal
1/2 t salt.
1 T baking powder
1 T cornstarch (I only use potato starch. Ever since my wife read The Omnivore’s Dilemma we avoid most prepared corn items.)
1/4 C blackstrap molasses. (This is the magic ingredient in waffles. I use a cast iron waffle iron and only waffles with molasses in them do not stick to the iron. You actually can’t taste the molasses, well if you do, it’s pretty yummy.)
Cooking spray for the waffle iron.
In a large mixing bowl use a fork to mix the milk, vinegar, oil, syrup, and molasses.
Add remaining dry ingredients and mix together until smooth.
Follow the instructions on your waffle maker, unless you have a cast iron waffle iron, they should be pretty automatic.
If they stick to the outside and peel in half, the waffle iron was too hot, cooked the outside too fast.
Swear, rant, rave, then take a deep breath, clean up and try again. When you perfect the process you will become a waffle wizard like me. We have perfect waffles every Sunday morning, and also one weekday morning because the recipe makes enough for four people and we are only two.