While waffles are most often considered weekend fare, they are as often served on weekday mornings around here. Partly because when you make a batch of waffles, you typically make a lot of them – so we always wind up with a few in the freezer. Pop them in the toaster and you’re good to go in the same amount of time it takes to make a piece of toast. A flax waffle could be spread with peanut butter and taken to go, but they’re best topped with whatever fruit is in season, and a dollop of yogurt or cream.
In late summer there are so many fresh fruit options to choose from – raspberries, strawberries, blueberries, peaches – toss whatever is ripe (or slice it thickly) onto the top of warm waffles and top with syrup, vanilla yogurt or whipped cream, if it’s a Friday.
(Or a Monday.)
Blueberry-Peach Flax Waffles
Of course these don’t have to be blueberry-peach; they could be strawberry-raspberry, or plum-mango, or sauteed banana…
1 1/2 cups all-purpose flour
1/4 cup ground flax
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 cups buttermilk
1/4 cup canola oil (or half canola, half flax oil)
1/4 cup maple syrup or honey
2 large eggs
1 tsp. vanilla
In a large bowl, stir together the flour, flax, baking powder, baking soda and salt. Add the buttermilk, oil, maple syrup, eggs and vanilla and whisk until well blended.
Preheat your waffle iron and spray it with nonstick spray or brush it with oil. Cook the batter according to the manufacturers directions (I cook about a ladleful in a thick Belgian waffle maker) until golden brown. Keep them warm in a 200F oven while you cook the rest. Makes 6-8 large waffles.