I promised the boyfriend I’d make waffles for breakfast this weekend. When I woke up yesterday, I fully intended to make them and then I remembered that we only had one egg between us. I needed three. So the waffles had to wait.
Waffles were a McKelvey family staple in my childhood. We were big fans of having breakfast for dinner and waffles were the go-to food whenever we were lazy and/or didn’t have much in the pantry or refridgerator.
We ate them so often that on my sister’s birthday one year, she asked if she could never eat waffles again as a gift from my parents. They agreed and she really didn’t eat them for quite a while. I think she’s okay with them now.
Anyway, these are normal waffles made with the addition of raspberries. Raspberries were chosen because I had them in the freezer…I’ll make them this way again as I liked them better than blueberry waffles.
Here’s my dad’s waffle recipe. I kind of think it was adapted from a James Beard recipe but I’m not positive. Dad has made these hundreds of times so I’m not sure he’d remember where the recipe was from either. My copy of the recipe was recited to me over the phone a number of years ago.
1 3/4 cups flour
3 teaspoons baking powder
touch of salt
3 tablespoons sugar
6 tablespoons oil
1 3/4 cups milk
Mix ingredients together until fairly smooth. Don’t overmix! Cook them in your waffle iron according to the waffle iron manufacturer’s instructions.
Today I lightly folded in about 1 1/2 cups of frozen raspberries. But you could add blueberries. Or nuts. Or both. Or something else.
We ate them with butter and real maple syrup. I don’t recognize fake maple syrup as food. My maple syrup is dutifully provided by my father. He still makes waffles often enough to need lots of syrup and he buys by the gallon (or more?) online. He then supplies all of his daughters with maple syrup whenever we need it. I put in a call for more this afternoon.