I never made anything for Mom’s birthday. I was dead after Homecoming week, to be fair. She also brought home chocolate cake from and a very delicious homemade apple crumble, so I thought to spread things out a bit.
She had been talking about waffles earlier this week, saying she wanted to go to a waffle food truck. She wasn’t too impressed with the menu, though, so I decided I’d make her some.
This is a recipe for basic waffles back from my middle school cooking class. I love how easy it is (it can definitely be a wake-and-bake item), and that you can dress it up however you’d like. It’s my go-to waffle recipe, and it’s Mom-approved.
I didn’t have any normal milk, so I used some lightly sweetened soy milk. Next time, I’d definitely use half white whole wheat flour and half all-purpose to help offset some of that whipped cream.
I made whipped cream and a homegrown apple compote to go with the waffles. I made the compote because I like my waffles with something fruity. I coarsely chopped 4 small apples and cooked them until they were tender with a bit of vanilla, maple syrup and pumpkin pie spice.
I had heavy whipping cream on hand that I needed to use up, so I decided to enrich and fancify the breakfast. I tried out a method of making whipped cream that I’d read about online.You fill a jar halfway full with heavy cream and shake for about 3 minutes. It worked! It did take longer than I expected (maybe 8 minutes; I don’t know for sure, though, since I stopped every so often to switch waffle batches). It brought me back to a farm field trip when we shook a jar of cream to make butter. I had forgotten how long it had taken (maybe 30 minutes of shaking by a class of kindergarteners?) and thus was mentally unprepared for all the booty shaking.
I didn’t sweeten it because I figured that the waffles would be pretty sweet with the soy milk and the topping of apples. But also because I forgot. You’re supposed to add the sugar in gradually as you whip; however, that would be pretty hard when you’re shaking, so I’d suggest folding in agave or maple syrup into the soft peaks (as long as you’re willing to compromise on the whiteness of the cream). I love the creamy, almost butteriness of this shaken version. It tastes so pure; and I don’t even normally like unsweetened whipped cream. It’s great for a party when you want freshly whipped cream but are worried about it weeping if you whip it too early.
The waffles were delicious, especially considering how they’re just basic waffles. They were fluffy and just sweet enough to make the whole thing come together. I loved the crispy edges. Even the leftover burnt bits from the waffle cookies didn’t detract from the loveliness of the waffles. They tasted even better with the apple compote and whipped cream. The sweetness of the waffle made it so that the whipped cream was okay unsweetened. I loved the delicate spice of the apple against the richness of the cream.
As Mom put it, “It tasted like autumn.” Mmm, that’s a tasty quote. Happy fall!
from a middle school cooking class
2 cups all-purpose flour
2 T granulated sugar
1 T baking powder
1 tsp kosher salt
1 3/4 cups whole or 2% milk (obviously whole makes for a richer waffle, but I’m perfectly happy with 2% here)
1/3 cup canola or vegetable oil (if you want the flavor of coconut or extra virgin olive oil in here though, be my guest!)
2 eggs, room temperature
Combine flour, sugar, baking powder and salt in a bowl. In another bowl, whisk the wet ingredients. Gradually add the wet ingredients to the dry ingredients; stir just until blended. Scoop 1/3 cup portions onto waffle maker. Cook for 1-2 minutes or until lightly brown.