sunday morning waffles
Sundays are for waffles.
Sundays are sacred in our house. It’s our only day off during the week and it’s when we get to attend church and spend the day together as a family. Most days during the week I’m lucky to get a cup of coffee in the mornings so when my two year old requests waffles, I find it the perfect excuse to cook together in the kitchen.
Growing up, my grandmother would make us waffles on Sunday mornings when we stayed with her. I remember waking to the smell of warm waffles and rushing down the stairs to get my seat at the table. This is what traditions are made of.
Up until recently, I had never made homemade waffles myself; I had always thought they were too much work. But let me tell you, they really aren’t that hard at all! Grab a couple bowls, a few ingredients that you probably already have on hand, and you have yourself a breakfast that feels special.
Mix, Mix, Mix
Lucky you; I’m sharing my grandmother’s time tested recipe - with a couple of adjustments - to give you the perfect waffle.
Start by separating your egg yolks from your whites and place into two bowls. Add salt to the egg whites and beat with an electric mixer until stiff peaks form.
Measure out the dry ingredients into a third bowl: the flour, sugar, and baking powder. Whisk together until mixed and set aside.
Beat the egg yolks and add in the cream, vanilla and almond extract. You can use a full teaspoon of vanilla only if you’d like but I like to sub in a dash of almond extract to mine. (Plus you can smell the almond while they’re cooking which makes the whole experience even better!)
We love to use our heart shaped waffle maker when we can. (We got it as a wedding gift from Ann & Larry Stensrud, the former owners of The Valley Troll. What a lovely gift that makes us think of them every time we use it.) Any waffle iron will work for the recipe of course, but the heart shapes make them especially Scandinavian and that much more special to eat!
We like to heat our waffle iron at medium-high heat so they come out golden-brown with a slight crisp, but you can surely go up or down depending on your preference. Once heated, spray with non-stick cooking spray and pour in approximately 1/3 cup batter and close the lid. The waffle maker will beep once it’s been cooked and is ready to removed.
I recommend spraying the grill every other time to ensure easy waffle removal.
This recipe makes approximately 8 waffles.
We typically top our waffles with my mom’s famous homemade rhubarb jam which gets even better with a dollop of fresh whipped cream. Of course, there’s nothing wrong with a little butter and syrup either.
Looking to take make your own syrup too? Check out our family recipe for Maple Syrup HERE.
Serving for a crowd? Check out our tips on creating a Waffle Bar [HERE] which is sure to wow your guests!
Sunday morning waffles
2 Eggs, separated
1/4 tsp Salt
1 Cup Flour
1/2 tsp Baking Powder
1/3 Cup Sugar
1 Cup Heavy Cream (can substitute Whole Milk)
1/2 tsp Vanilla Extract
1/2 tsp Cooks Pure Almond Extract
Powdered Sugar for Sprinkling
Waffle Toppings of Choice
Servings: 8 Waffles
Separate egg whites and yolks. Beat egg whites with salt until stiff and set aside. Mix together dry ingredients and set aside. In a third bowl, slightly beat egg yolks and add cream, vanilla extract and almond extract. Mix until blended. Stir in dry ingredients. Once well combined, fold in egg whites. Pour into a hot, greased waffle iron and remove when cooked.
Dust with powdered sugar and top according to your preference.