Big City, Little Kitchen

There’s something about cooking up waffles that makes a weekend breakfast feel special and indulgent:  using a special machine, topping with maple syrup, accessorizing with fruit or nuts.  And, let’s face it, they’re slightly more time-consuming than a fried egg. 

And so, last weekend, working from Alton Brown’s basic waffle recipe, I made a breakfast-masquerading-as-dessert feast.  The addition of almond extract and toasted almonds gives them fragrance and crunch, and the tart scoop of Greek yogurt is tempered by maple syrup.  If you’re feeling lazy, just toast a couple of frozen ones, and proceed accordingly.

Almond Waffles:

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3 tb brown sugar
• 3 large eggs, beaten
• 2 ounces unsalted butter, melted
• 16 ounces buttermilk
• 1 tsp almond extract
• 1/2 cup almonds, toasted and roughly chopped
• Greek or plain yogurt, such as Kesso
• Maple syrup
• vegetable oil or cooking spray, for waffle iron

Makes about 6 8-inch waffles. 

Plug in and heat up waffle iron.

In a mixing bowl, whisk together the first six ingredients.  In another bowl, whisk together eggs, butter, and extract, then add buttermilk.  Add the dry ingredients to the wet, mixing just until combined.  Scoop a ladle-full of batter onto waffle iron; close, and cook until golden brown.

Keep cooked waffles warm (Alton Brown suggests keeping them in a 200-degree oven, on an oven-safe dish or pan).  When ready to serve, place a scoop of yogurt on top, drizzle with maple syrup, and sprinkle with chopped almonds.