Crispy Waffles with Berry Compote

I'm a big believer in waffles of the homemade variety. Besides the fact that they are superior in flavor, they cost a fraction of packaged frozen waffles, and you can control the ingredients to your liking.

Example: a frozen box of standard waffles costs around $4.00. (Let's not even think about the cost of packaging, labor, production, and distribution.) Homemade costs less than $2.00. (And no packaging, distribution, or production.) And when was the last time you checked nutrition labels? Higher in sodium, fat, and sugar than expected? Bingo. Also unnecessary.

I've been altering this basic recipe for crispy waffles for more than twenty years. It's a winner in my book.

Crispy Waffles

Ingredients:
2 cups flour (I used whole wheat pastry flour today; other times a blend)
1 TBSP baking powder
2 cups milk
2 eggs, separated
1/3 cup oil
orange extract (optional)
almond extract (optional)

1. Whisk flour, baking powder, milk, oil, and egg yolks together. I like to add a few drops of orange and almond extract as my secret flavor ingredients.

2. Whip egg whites* until stiff and carefully blend into waffle batter. Do not overmix!
*I add a few shakes of cream of tartar to the egg whites to encourage body and stiffness.

3. Spoon onto greased, heated waffle iron, and cook until golden and crispy.

Makes about 10 waffles.


Berry Compote

Ingredients:
berries
raspberry syrup (Thanks mom for the Himbeersaft!)*

*Or, use sugar or simple syrup

1. In small saucepan, heat berries, a little bit of water, and a few teaspoons of raspberry syrup. Simmer for a few minutes until juice slightly thickens, then remove from heat. Serve immediately on top of waffles.

Delicious with a dollop of yogurt on top.

Good enough for seconds.