Strawberry Waffles

Before we became parents, Sunday mornings usually consisted of sleeping in and more often than not, going out for a late brunch, where I would order something containing eggs and potatoes and lots of cheese (and a Bloody Mary). These days, sleeping until 7:30 is late, Sunday morning breakfast is most often made by Sage, and the menu is dictated by our three year old. Pancakes and waffles are what he prefers, and since he's pretty darn cute, he usually gets his way.

We are heading into our peak strawberry season here in Florida, so I've been buying plenty as Beckett loves them. I thought a strawberry waffle would be fun thing to try. The recipe I went with was for plain waffle with a strawberry syrup, but we altered it to have the strawberries inside. Thanks to separating the eggs and folding in the beaten whites, these are super light with a perfectly crisp outside. They were so delicious, we were kicking ourselves for only making a half batch. Beckett was so crazy for these, Sage and I hardly got any. Since he doesn't usually have a huge appetite, we weren't complaining, but next time we'll make more!

Strawberry Waffles
adapted from Food Network, Emeril Lagasse
makes 5 (7 inch) waffles- half recipe

The only thing I would do differently next time (besides doubling this!) is instead of slicing the strawberries, I will chop them into small pieces, so they will be more throughout.

The original recipe called for whole milk. In it's place, I used vanilla coconut milk and omitted the vanilla extract. If you wish to use plain milk, just add 1/4 tsp vanilla along with the milk and melted butter.

1 cup unbleached all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 large eggs, separated
1 tbsp light brown sugar
1 cup vanilla coconut milk
2 tbsp unsalted butter, melted
3/4 cup sliced strawberries (next time I'll use about 1/2 cup chopped)
nonstick spray, if needed for iron
maple syrup, for serving

Preheat waffle iron. Next stir together flour, baking powder and salt in a medium sized bowl.

In a seperate larger bowl, beat egg yolks and sugar together until sugar is dissolved, using a fork. Add milk and melted butter and whisk until combined. Mix dry ingredients into wet ingredients until just combined. Do not overmix.

In a third bowl, beat egg whites using a mixer until soft peaks form, about 1 minute. Fold strawberries into batter, then fold in beaten egg whites, being careful not to over mix.

If neccesary, spray iron with cooking spray and pour enough batter to just cover iron. (Use a spoon to scoop strawberries from bottom of bowl if they settle.) Cook for 2-3 minutes or until golden brown. Repeat with remaining batter.

Serve immediately, topped with maple syrup, if desired.

Quinoa Pancakes

Like most children, my son has a great love for pancakes and waffles. He would eat them everyday if someone was willing to cook them for him each morning. Several months back, I came across a recipe for a pancake made with quinoa, and when he requested pancakes the other day, I decided to give it a try.

I used a little less quinoa, which I prepared using apple juice for a little extra flavor, and added a few tablespoons of whole wheat flour and a touch of cinnamon. I, honestly, expected these to be dense and was very pleasantly surprised how fluffy and light they were. I'm not really that much a pancake kind of gal myself, but I think I enjoyed them as much as Beckett did. His I topped with a drizzle of maple syrup, but for mine, I went with all natural, juice-sweetened strawberry preserves, which I thought tasted even better.

If you have leftover quinoa, these would take hardly any more time than making pancakes from a mix. And if you don't, quinoa takes under 15 minutes to prepare, so you can have it cooking while you get your other ingredients out and ready. And really, what are a few extra minutes anyways when you get to start your morning with the benefits of this ridiculously nutritious, super food?



Quinoa Pancakes
adapted from Food Everyday, November 2010
makes about 10 (3 inch) pancakes

I didn't want to use additional butter to grease my griddle, so I tried both cooking spray and Smart Balance, and preferred the results of the latter. I also found cooking at medium heat instead of medium-high worked better for me.

3/4 cup cooked quinoa
3/4 unbleached all-purpose flour
2 tbsp whole wheat flour
2 tsp baking powder
1/8 tsp cinnamon
1 large egg, plus 1 egg white
1 tbsp unsalted butter, melted
1/4 cup low-fat milk
2 tbsp pure maple syrup, plus extra for serving, if desired
butter, spread or cooking spray, for griddle
fresh fruit or preserves/jam, for serving, if desired

In a medium bowl, stir together cooked quinoa, flours, baking powder, salt and cinnamon. In another medium bowl, whisk together egg, egg white, butter, milk and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

Lightly butter a nonstick griddle or skillet and heat over medium-high. Drop batter by heaping tablespoons onto griddle. Cook for 1 1/2 to 2 minutes. Flip cakes and cook until golden brown on underside, another 1 1/2 to 2 minutes.

Wipe skillet clean and repeat with more butter and remaining batter, reducing heat to medium if overbrowning.

Serve with maple syrup and/or fruit or preserves.