My mom-in-law was here for a two week visit, and I thought I’d get things started with a brunch.
Thing is, we’d forgotten that Sunday was Fathers’ Day, so the planned for gathering got rescheduled.
Thing is, I was dead set on making a brunch, dag nabbit, and so, brunch we would have.
Which is were I came across this recipe for savory rye waffles.
The very interesting (and no doubt nice) folk at turntablekitchen.com suggested pairing these tasty treats with smoked salmon, poached egg, and crème fraîche.
Hmmm.
I opted for balsamic roasted plum tomatoes, smoked salmon rillettes, thinly sliced red onion, and capers.
All in all, I feel I made the right choice – this was delicious.
INGREDIENTS
•1 cup all purpose flour
•1 cup rye flour
•2 tbsp sugar
•2 tsp baking powder
•1 tsp baking soda
•1/2 tsp salt
•1/4 tsp Pepper-Orange Seasoning
•2 cups buttermilk*
•1/4 cup unsalted butter, melted
•2 large eggs
*No buttermilk? No problem! Simply add two tablespoons of lemon juice or white vinegar in a measuring cup, then add milk to measure two cups. Give it a stir and set aside to rest for ten minutes. You now have buttermilk.
Note: this waffle batter is wicked thick and the waffles rather, ermmm, filling. I found it almost impossible to get the batter spread properly over the waffle iron to make ‘perfect’ waffles. No matter, funky shaped waffles still tasted fine, and we had more than enough for brunch and, later, stashed in the freezer and toasted as needed.
Heat your oven to 275º.
Whisk the all-purpose and rye flour together with the sugar, baking powder, and baking soda in a bowl until well blended.
In a large mixing bowl, whisk the cooled melted butter together with the eggs, then whisk in the buttermilk.
Stir the flour mixture into the egg mixture until just combined.
Heat your waffle iron to your desired temperature, I went with setting “5” on my Cuisinart maker, and apply cooking spray.
Pour 1/3 to 1/2 cup of the batter to the maker, close the lid, and cook for five to seven minutes, to desired doneness.
Transfer the cooked waffle to a pan and set it in the warm oven while you cook the remaining batter.
Note: go a bit on the “light” side when making your waffles; the time in the oven while you finish the batter off will finish off toasting ’em nicely.
Serve, as I did, with smoked salmon rillettes; or try a bit of butter and maple syrup – sure, they’re savory, but a bit of sweet would not be a bad thing at all.
Leftovers freeze well and toast perfectly.