SUNDAY BRUNCH! The best meal of the week if you ask me. I was never much for the carbo-breakfast. Waffles, pancakes, scones – just not for me. I never felt right the rest of the day. Well, you’d think I’d put 2 and 2 together after going gluten free but it took some time longer before I ever really considered that perhaps I’d be more game for these bready breakfasts if they were of the gluten free variety.
My dad discovered Pamela’s Baking & Pancake Mix at a healthy/organic foods store back home and it’s quickly become a staple. It has the baking powder, baking soda, salt, xanthan gum, etc. all built right in. I don’t like to call baking mixes cheating. They’re a shortcut. I’m not looking to reinvent the wheel. It’s Sunday. Food from kitchen to table as quickly as possible is the priority.
These waffles follow the basic recipe on the back of the baking mix for texture, and then we add a few more flavors so they don’t taste like styrofoam.
This is going to make you two perfect, large waffles in a classic Belgian waffle iron.
In a large bowl measure out and blend together:
- 1 1/3 C Baking Mix
- 1 T Sugar
Next, ignore the part where it tells you to use 1 T of oil and measure out 1.5 T of butter (unless for some unknown reason you don’t have butter and do have oil).
Melt it and carry on with your day, knowing the secret to Belgian Waffle success.
Add your other liquid ingredients to the melted butter and blend together:
- 2 Eggs
- 1 T Vanilla
Add the liquid to the dry and mix together with some water. The amount of water is going to vary, but expect to need about 1/2 to 3/4 of a cup.
You want your batter to be thick but not doughy. It should just about pour from the bowl (but not quite).
If you don’t want to ruin your entire day, spray that preheated waffle iron with non-stick cooking spray. Even if the surface is allegedly “non-stick”. They lied to you.
Pour half the batter in the iron and spread it around, closing the top and flipping it over as quickly as possible.
While the waffle is doing its thing (expect 5-8 minutes for a nice, brown finish) you have time to make a perfect berry compote. Don’t worry, that’s just fancy talk for berries cooked with sugar.
Place about 3/4 cup frozen or fresh raspberries (in a small skillet with enough water to cover the bottom of the pan and bring up to a low simmer on medium-high heat.
Add a dash (or grind) of salt (about 1/4 tsp)
And 1 tsp Vanilla (Yes, it’s imitation. Judge away.)
The amount of sugar is to your taste, but I go with about a tablespoon per 1/4 cup of berries (3 T). Adjust accordingly.
As that comes to a bubbly simmer, grab some corn starch, tapioca starch, or potato starch (any of these will work beautifully). Add about a tablespoon of starch to 1/4 of water, dissolve, and slowly add a bit at a time. It won’t take much to thicken the cooking berries into a nice syrupy consistency. If you over do it? Just add some water. You haven’t ruined anything.
Just for fun, I added some Pumpkin Pie Spice. This is totally optional but also one of the better ideas I’ve had in a while. Even just some cinnamon is a nice touch. As you keep stirring, use the back of your spoon to smash the berries to a more uniform consistency.
Place the sweet, warm Raspberry Compote over delicious Belgian Waffle.
If you don’t have berries, traditional syrup or even some butter and powdered sugar would be an excellent garnish…
But tell me you don’t want the berries…