I am definitely one to say “TGIF!”, but truth be told, Thursday has long been my favorite day of the week. That is due in a large part to what Thursdays meant for me growing up. In my house, my Dad (pictured with me above) was in charge of breakfast, and us kids learned from him early on how important eating breakfast is. Dad would tell us that breakfast was “brain food” and would help us do our best at school each day.
We never got bored with the breakfasts that Dad made-there was a lot of good variety. But it was also comforting that we could expect some of our favorite breakfast items to show up on the menu every week. My favorite breakfast was Dad’s waffles, was our Thursday morning meal each week.
During my growing-up years, George Bush was quoted as saying, “We don’t serve waffles at the White House.” Of course, he was referring to Bill Clinton and lies when he said “waffles.” Dad thought that was funny though, so every Thursday morning he’d wake us up by saying, “They don’t serve waffles in the White House, but we serve them at our house!”
As long as I can remember, I preferred peanut butter and jelly on my waffles rather than butter and syrup. So Dad served this combination for me every Thursday along with orange slices, which he always called “sunrises coming up” because the half-moon-shaped slices resemble the sun peaking over the horizon.
Since I will be spending this Labor Day weekend with my Dad and the rest of my family, I thought I would share with you my own waffle recipe that was inspired by these memories with my Dad. I think that my Whole-Grain Cinnamon Mixed Berry Waffles would make for the perfect Labor Day brunch with syrup…or peanut butter and orange slices.
Table of Contents
Whole-Grain Cinnamon Mixed Berry Waffles
- 1 cup whole wheat pastry flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 tablespoon sugar
- 1 cup low-fat buttermilk
- 1 large egg
- 1 tablespoon canola oil
- 1/2 tablespoon vanilla
- 1 cup fresh blueberries
- Then measure the dry ingredients (first 6) into a bowl and whisk together. Set aside
- Next measure all the wet ingredients into a bowl and whisk to mix
- Then pour the wet ingredients into the dry ingredients and stir until incorporated. Fold in blueberries
- Preheat waffle iron and spray with cooking spray
- Pour about 3/4 cup batter into waffle iron and cook according to the waffle iron’s instructions
- When golden-brown and cooked through, remove from waffle iron and top with about a tablespoon of natural peanut butter and 1/2 tablespoon raspberry (or your favorite fruit) preserves
- Serve with orange slices
- Makes about 4 small Belgian-style waffles (number may vary slightly depending on the size of your waffle iron)
Serving size: 1 waffle with 1 tablespoon peanut butter and 1/2 tablespoon raspberry preserves.
Nutrition Facts per Serving: 310 calories, 13g fat, 1.5g saturated fat, 430mg sodium, 42g carbohydrate, 5g fiber, 19g sugar, and 10g protein.
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