I am the queen of breakfast. When guests come all the stops are pulled out. The Handyman likes visitors more because of the breakfasts. When it’s just us though, it’s cereal or toast and a book. As a way of bringing light into our grey winter we now have the visitors’ breakfast ourselves on Sunday. Carpe Diem breakfast is now a thing. The menu varies but bacon and champagne are staples.
My mum’s Limoges, Waterford and prized Birks’ silver happily risk breakage to host an increasingly elaborate feast for two.
My SECRET waffle recipe:
- 1 3/4 cups all-pupose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 eggs, separated
- 5 tablespoons butter, melted
- 1 1/2 cups milk
- 1 teaspoon pure vanilla
Sift together flour, baking powder, salt and sugar into large bowl. Combine egg yolks, melted butter, milk and vanilla in a separate bowl. Add wet ingredients into dry and gently fold together until just moistened. Do not overwork. Beat 3 egg whites until stiff and lightly fold into the batter. Pour 3/4 cup of batter into a preheated waffle iron and cook until steam stops, about 4 or 5 minutes.
Makes 4…add a side of bacon and serve with champagne and orange juice
(The key to these light and fluffy waffles is separating the eggs and beating the whites.)