Sunday mornings are a favorite around here and it’s become a tradition to break our nightly fast with waffles and fruit. Winter waffles are usually accompanied by frozen fruit turned to sauce. But, as spring approaches so does the desire to have fresh fruit. It’s hard holding out for the local strawberries to be ready (or even the ones we’ve got growing in our yard), so at the coop yesterday I decided to wait no longer.
My waffle recipe has evolved over the years to increase its level of nutrition — more than just flour and milk. It’s a little heartier than some, but not so dense as to make you think of fiber board.
- 1 cup soy milk
- 2 Tablespoons oil
- 2 egg yolks
- 1 cup whole wheat flour
- 2 Teaspoons baking powder
- 2 Tablespoons wheat germ (or ground flax seed)
Fold in gently:
- 2 egg whites (that have been beaten until stiff, but not dry)
The next and last step is the easiest, but requires a cup of coffee and a place to sit down and watch the birds looking for their own version of Sunday breakfast.