Oh my – that means just one thing – something delicious for breakfast. After all, man cannot live by bread alone. Nor can we survive with just a single glass of liquid sunshine.
It’s been a few years since I’ve told the story of a neighbor who needed to borrow some Pancake Syrup. Since we’re making waffles from scratch for Orange Juice Day, I thought it might be fun to hear it again.
Growing up, I never realized syrup wasn’t something cooked up on the stovetop on any given Sunday morning. We never bought syrup from a grocery store. On the other hand; Hubby had never had “home-made” syrup for his pancakes, waffles and French Toast until he met me. One taste, and he was hooked. For the longest time after that, we didn’t buy syrup – I made a batch of Mapleine syrup whenever the need arose. This was back in the day when neighbors were friendly with one another, and “borrowed” things like a cup of sugar. One morning there was a knock on our door. A young girl who lived across the street was standing on our porch. Her mother had sent her on an errand.
“We’re making pancakes and mom forgot to get syrup. Do you have some we could borrow?” She asked.
“Unfortunately, I don’t.” I answered. “We make our own.”
The girl stood there for a moment, digesting what I had just told her. “Can you make us some?” And so I did.
So tell me, are you still in an Easter state of mind? After all, this is only the 3rd Sunday in the Easter Season – we still have four more Sundays to celebrate before Pentecost Sunday. Let’s make them count.
Extra Crispy Maple Waffles
1-1/2 cups Flour
1/2 cup Cornstarch
3/4 cup Malted Milk Powder
1-1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 large Eggs
1-3/4 cups Buttermilk
1 tablespoon Oil
1 tablespoon Maple Extract
3-1/2 tablespoons Sugar
Whisk flour, cornstarch, malted milk powder, baking powder, baking soda and salt in a mixing bowl. In another bowl, whisk eggs, buttermilk, oil and maple extract. Create a well in the dry ingredients. Pour wet ingredients into the well. Whisk together until just moistened. Set aside and let batter rest for 30 minutes.
Lightly coat waffle iron with cooking spray. Heat oven to warm. Place a baking rack inside a rimmed baking sheet, place in the oven.
Once the waffle iron is hot, spoon in batter, lightly spread out. Close iron; cook waffle until crisp and golden. Flip over, close lid and continue to cook another minute or so. Remove waffle to the wire rack to keep warm until ready to serve.
Repeat with remaining batter, lightly coating the iron as needed with cooking spray.
Arrange waffles on a serving platter. Dust with powdered sugar if desired. These waffles are perfect with a breakfast meat such as sausage links and orange juice.
If desired while the batter is resting make Maple Flavored Syrup to serve warm.
Mapleine Maple Syrup
2 tablespoons Water
1/4 cup Sugar
1-1/2 cups Light Corn Syrup
1-1/2 teaspoons Mapleine Flavoring
In a sauce pan over medium heat stir water with sugar until sugar. Add Corn Syrup and maple flavoring, heat until the sugar has dissolved and the syrup just begins to boil. Cook at a low rolling boil for 2 minutes.
Remove syrup from heat. The syrup will thicken as it cools. Serve warm or at room temperature. Refrigerate any leftover syrup. Warm before serving again.
I will praise You, Lord, for you have rescued me.
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