Thursday, June 3, 2010

butter, nut butter, syrup, and jam

yes that is butter under the hazelnut butter mmmmmm

Today was a great run back with our Thursday morning crew through the Headlands in the early hours. I have been out of the scene a little lately trying to nurse a nagging leg injury. I think it is on the mend and going in the right direction. It was really nice to be back out with my friends on the trails this morning.

This post is more about the post run breakfast though than the run itself. In typical San Francisco summer weather; this morning was heavy fog, mist, and cool temps. The entire run I was constantly thinking about coming home and having warm tea and waffles. Waffles are one of my favorite things for the morning. I have worked on many different recipes and I am still working on this gluten free version. But I think it is good enough to put out on this forum. So here it is:

2ea eggs, separated
1tablespoon Organic sugar
3/4cup almond milk
1 1/2cup Bob's Redmill pancake mix
pinch salt
2tablespoon Melted butter


Turn on waffle griddle and allow to get hot.

Mix in a medium/large bowl: flour, salt, milk, egg yolks, butter together until fairly smooth.

Add the sugar to the egg whites (make sure the egg whites don't have any of the yolks or in them or they wont whip well) in a medium sized mixing bowl and whip until they are holding a peak and look almost like whipped cream.

Add one third of the egg white mixture to the flour batter and gently fold in, trying to avoid knocking the air out of the egg whites, add another third of the whites and fold in, then the final third of the whites.

Use the batter immediately into the hot griddle.
Serve with all the delicious toppings you can possibly think of.
Today's toppings were:
Eatwell farm strawberries
Justin's hazelnut chocolate butter
Sierra Nevada Butter
Blossom Bluff white peaches
Alce Nero plum and strawberry jams
Maple Syrup

1 comment:

  1. Ah ... Nathan! You should be using Central Milling's Organci Whole Wheat Waffle Mix!!