I love weekend mornings (who doesn’t??). That moment when you wake up and realize you don’t have to get up and get ready for work. That feeling of relaxed anticipation of what the day will bring. I love the slower pace that sets the tone during these first few hours of the day. There’s no rush to get the kids up and dressed, no schedule, no need to look at the clock… Unless you live with toddlers. Because then, that will be the first thing you look at when they come to your bedroom at the crack of dawn.
Our younger one is the early riser, so we take turns for getting up with him on the weekends. The day it was my turn, Sawyer came running down the hall (after slamming his door shut), I looked at the clock and it said 06:56am. Not too bad – that’s almost like sleeping in, right?
While the rest of the gang is still snoozing, Sawyer and I get to think about the next big thing for the day: Breakfast! I love, love, love a good breakfast! Everything that comes with it: eggs, fresh buttered bread, Earl Grey tea (or sometimes coffee), bacon, flaky croissants (a treat), crunchy granola, creamy yogurt, sweet berries, and warm, crispy waffles with real whipped cream! Waffles are definitely a weekend breakfast. Not because of the extra few minutes it takes to make them, but I think the smell of freshly made waffles puts a smile on people’s face.
We used to buy a dry waffle/pancake mix but they were always too bland for me and I had to add in extra stuff. So I looked up some simple recipes for waffles to get a guideline for the wet-to-dry ingredient ratio, and then just made them my own. Most waffle mixes out there use refined, white flour and sugar and those are just two of the things we want to steer away from. White flour and sugar have been stripped of their beneficial nutrients like fiber, minerals and vitamins only for the sake of looks and longer shelf life. For the food, not for you…
You can use almost any variety and combination of whole grain flours for this – whole wheat, spelt, oat flour, buckwheat, … whatever works best for your wallet and digestive system. What I had on hand that day was whole grain whole wheat and organic all purpose flour. I mentioned in a previous post that it’s important not to stress out if you don’t have exactly what the recipe calls for. And it’s also important to accept that as long as you keep striving for improvement in your diet, not being 100% perfect all the time is totally OK. I’m still learning myself and my family is gradually adding new foods that are improving our diets week by week. So I used half white flour and half whole wheat. But I also added other things to it to boost the nutrient value of this breakfast: ground flax seed and organic blueberries.
Here’s what I used that day to make about 5-6 waffles:
For the waffles:
3/4 cup whole wheat flour
½ cup all purpose flour (preferably organic)
¼ cup ground flax seed
1 tsp baking powder
¼ tsp Kosher salt
1 cup milk
4 tbsp coconut oil (or melted butter)
3 tbsp maple syrup
½ cup blueberries, coarsely chopped (I used frozen ones since they were not in season)
For the topping:
1.5 cups blueberries
Zest of 1 lemon
2 tbsp honey
¼ cup orange juice (or lemon juice if you like it more tart)
1 tbsp all purpose flour (or organic corn starch)
¾ cup heavy whipping cream
Make the topping:
Add the blueberries, lemon zest, and honey, to a sauce pan on medium high heat. Mash with a potato masher if you want a more jam-like texture
In a small bowl, stir together the orange juice and flour (or starch), then add to the blueberry mixture and bring to a boil for 1-2 minutes. This will thicken your sauce.
Reduce the heat to keep it warm until you’re ready to serve it.
Beat the heavy cream with a hand mixer and keep in the fridge until serving.
Make the waffles:
Mix all the dry ingredients first to combine evenly.
Whisk in the milk, eggs, oil, and syrup.
If your batter seems too thick, add in some more milk. If it’s too runny, whisk in some more flour.
Fold the blueberries in at the end
Heat your waffle iron according to its instructions and bake the waffles until they’re browned to your liking. I like them soft in the center… my husband likes them crispy (= burnt).
I like to keep the finished waffles in the oven at about 125 degrees to keep them warm until I’m done with the rest of the batter.
Top the waffles with some whipped cream and the blueberry topping and ENJOY