I’m a bit behind in the game of making savory waffles. One bite of these, though, and it was easy to forgive myself, using that “better late than never” excuse. My eternal thanks to Catherine McCord’s new cookbook Weelicious Lunches for inspiring me to make my own version using my All-Purpose Baking Mix.
Crazy as it may seem, I found my cupboards sans baking powder this past weekend. Not willing to give up my plan to make pancakes, I took a moment to think my regular recipe through. Baking powder acts as the leavening agent to make pancakes rise nice and fluffy. I figured I could mimic that effect if I just separated the eggs, beat my egg white until it formed stiff peaks, and gently folded it into the batter. It worked like a charm! So, if you find yourself short on baking powder, or just forgot to add it to your shopping list, all is not lost if you’re craving some fluffy, hot pancakes for breakfast.
The other morning I woke up fully intending to just have some baguette with butter and jam for breakfast. Then I spied the apricots I bought at a farmstand sitting on the counter. My intention was to make preserves with them the night before, only to realize I was running low on sugar. I know, that sounds hard to believe, but all my summer vacationing has left my home pantry in need of restocking.
As I set out to make some brown butter fig waffles for breakfast this past weekend, it occurred to me that some of you might not realize just how easy it is to make browned butter at home. It’s a very simple trick to coax a nutty, toffee-like flavor from a plain ol’ stick of butter. In it’s basic form, you can toss it with pasta for a humble, and quite incredible tasting, meal. Taken a little further, say in a muffin, pie or those waffles I made, and you’ve got a new twist on an old favorite (see the links below!).