A Hybrid Breakfast Vehicle Ideal for Transporting Maple Syrup

It’s a lazy Sunday morning and ingredients are strewn about before you.  At your very disposal are the means with which you could make any perfectly carbolicious breakfast.  But…but…which carbolicious breakfast?  Suddenly your mind begins to swirl with recipe after recipe.  What to make?!  There are so many options that it’s tearing you to pieces.  A life decision couldn’t get much harder.

But…

Wait!

It comes to you on the brink of frustration.  On the verge of tearing your hair out and resorting to cold cereal.  On the very cusp of genius.

It must’ve been what Einstein felt like upon developing his theory of relativity.

And this morning, I was the Einstein of breakfast.

(Those brilliant Belgians are probably cursing the heavens for my bastardization of their waffle, but if they’re truly brilliant, they’ll see the wisdom in this…)

Cinnamon French Toast Belgian Waffle

Waffle:

• 1 egg
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons Saco cultured buttermilk blend (or 1/2 cup buttermilk)
• 1/2 cup water (omit if using buttermilk)
• 2 Tablespoons applesauce
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 Tablespoon Stevia (or sugar)
• pinch of salt
• 1/2 + 1/4 teaspoon ground cinnamon

Egg Dip*:

• 2 Tablespoons + 2 teaspoons all-purpose flour
• 2/3 cup skim milk
• pinch of salt
• 2 eggs
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons Stevia (or sugar)

1. Preheat waffle iron.
2. In one bowl, whisk together egg, vanilla, water (or buttermilk), and applesauce until well mixed.  In another bowl, combine the flour, baking powder, baking soda, Stevia (or sugar), salt, cultured buttermilk (if not using buttermilk), and cinnamon.  Whisk together the dry and wet ingredients.
3. Spray heated waffle iron with nonstick cooking spray.  Pour batter into waffle iron, close, flip, and cook until lightly browned.
4. Once waffle is cooked, separate it into 4 sections.  Then place them on a aluminum-foil-lined (or greased) pan and broil them in the oven or toaster oven at 450 degrees F for about 1.5 minutes on each side, or until toasted.  Keep a close eye on them to ensure they don’t burn.
5. If you unplugged or turned off your waffle iron, preheat it again.
6. Next, to prepare the egg mixture, measure flour and salt into a mixing bowl.  Whisk in the eggs, cinnamon, vanilla, and Stevia until well incorporated.
7. Spray waffle iron with nonstick cooking spray.  With the waffle iron open, dunk each of the four sections into the egg mixture.  The waffles should absorb some of the liquid, and leave pools of egg mixture in waffle’s wells.  Quickly place each section back into waffle iron.
8. Shut waffle iron and cook for about 1.5-2 minutes or until done.  While it’s cooking, flip waffle iron 180 degrees occasionally.
9. Remove waffle sections from waffle maker and plate.  Drizzle with maple syrup and/or sprinkle with powdered sugar, if desired. 

*Note: I had plenty of left-over egg mixture, probably about 3 waffles’ worth.  The waffle recipe above yields 1 Belgian waffle.

Tagged as: Breakfast, cinnamon, eggs, french toast, waffles