Five days a week for 7½ months translates into 150 breakfasts of eggs and mashed potato cakes. My family has reached their limit. Gerard can’t seem to swallow another egg. Sam is done on mashed potato cakes.
Breakfast clafouti and crepes are reserved for weekends because they require extra time. So that leaves smoothies or cooked rye grains as my breakfast alternatives.
That is until now….
Kate and Sam are away, competing at the Arctic Winter Games. In their absence, there have been fewer dishes to wash which has translated into more time to experiment. So I thought I would try waffles. I was not optimistic as I was missing one of the key ingredients – baking powder – and, of course, salt.
But what did I have to lose (other than some precious Red Fife wheat flour).
So I pulled out my 1969 Farmers Journal Homemade Bread recipe book and a General Electric waffle maker of about the same vintage (thank you Evelyn Dubois) and gave it a go.
Crispy on the outside, tender on the inside. Smothered in homemade butter and birch syrup. Didn’t seem to miss the baking powder, or the salt, in the least.
I will have a welcome breakfast surprise for Kate and Sam when they return!
Next challenge will be to try them with rye flour, as the wheat flour is in short supply.
> Check out the recipe for 100% local Yukon Waffles