It’s here! The long awaited waffle week hath arrived!
Lest anyone think this week was influenced by a recent spate of waffles on Bon Appetit or the kitchn’s sites, I’ll have you know I conceived this idea ages ago here, on May 23rd 2011 to be precise, and have been hoarding waffle recipes ever since.
Neither a joiner nor a follower. Just an accidental follower.
I must confess I amassed these waffle recipes over an embarrasing length of time. A girl can only waffle so much. Or can she?
The debate wages on.
A great deal of things are waffle-able, and the waffle-ization improves not only taste, but the also appearance. The looks of food can be highly influential on how we perceive their taste. Check out my science-y post here for more on that.
By the way, Webster definition of science-y is science lite.
Disclaimer: the previous statement is in fact false.
I wanted to see just how far I could push myself with the waffler. Cause I’m a doer. But this did not happen suddenly. There was a gateway waffle. The waffle that started it. I’m warming y’all up with that before I push the hard stuff.
Who better to get us loose and easy than my lovah, Mark Bittman.
Everyday Buttermilk Waffles(adapted from How to Cook Everything Vegetarian by Mark Bittman)
1/2cup flour
1/2 cup oatmeal
Pinch of salt
1 Tbsp. sugar
3/4 tsp. baking soda
14 Tbsp. buttermilk
1 egg, separated, white beaten into sweet surrendering soft peaks
2 Tbsp. melted smart balance light
1/4 Tsp. vanilla extract
Mix the flour, oats, salt n suga. The soda too. Don’t you forget it.
In another bowl mix the butta milk, egg yolk, melted pseudo-butta(smart balance) and vanilla. Stir liquid into dry and fold in egg white. Cook according to waffle maker instructions. Who am I to tell you how to work your iron. That’s a personal choice.
Scrumptious Gruel 
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