On our way home to Utah from Michigan one summer, we dropped in to my friend Ocean's house in Colorado Springs. The staple food enjoyed in that home was waffles! She had an amazing waffle maker that heated quick and cooked waffles so fast there wasn't time to think if you were still hungry enough to eat another.
When we got home, we found a similar waffle maker (Vitantonio)on a clearance rack at ZCMI. It's the world's fastest! For weeks and weeks, waffles were served in my home, as breakfast and dinner. Golden steaming hot goodness!
Years later, when I worked at a local opera company, here in California, I would take the waffle maker and my mix to work and make waffles for the crew. Everyone contributed anything from strawberries and cream to ham and cheese.
Tomorrow, I am introducing Waffle Friday to my current coworkers. Everyone talks about wanting someone else to bring fried chicken to serve with them. Here is my recipe (altered to fit, as most people won't be able to grind their own wheat (however if you can, do it for this recipe! So good!!!)):
Iris's Whole Wheat Waffles
sift together
1 cup Whole wheat pastry flour (4oz)
1 cup all purpose flour (4oz)
2 Tb sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Whisk together
2 large eggs
2 1/4 cups buttermilk
1/4 cup butter
Pour wet ingredients into dry ingredients and stir until just moist (there will still be dry lumps--don't sweat it)
Pour 1/2 cup into waffle maker and cook until golden. Serve hot with maple syrup, or ham and cheese.
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