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Blueberry Sunday

For months now we’ve been finding new ways to use our stores of dried, home-canned and preserved blueberries. But we almost forgot about the containers of fresh berries we threw in the freezer—and on this unseasonably cold* morning, whipping up a little reminder of summer seemed like a good idea.

So the Tailor fired up the Cast-Iron Stovetop High-Collared No. 8 Griswold Waffle Iron™ (say that five times fast!), and we had ourselves a good old-fashioned hot breakfast—which, incidentally, goes great with the homemade blueberry syrup above, but the Tailor won’t share that recipe, I’m afraid.

No-Kiddin’ Waffles

2 ¼ cup flour
4 tsp. baking powder
¾ tsp. salt
1 ½ Tbsp. sugar
2 eggs, beaten
2 ¼ cup whole milk
½ cup oil (we use Canola)

Sift the flour, baking powder and salt three times, then add the sugar. In a separate bowl, mix the beaten eggs, milk and oil. Add this to the dry ingredients and mix thoroughly. While some people like to make their batter ahead of time, we’re firm believers in using fresh-fresh-fresh batter. So for best results, make your waffles right then and there.

Oil your cast-iron waffle iron well before starting. Heat both sides of the iron thoroughly (the advantage of a high-collared iron like this is even heating and plenty of room to flip waffles), and remember to apply oil after every third or fourth waffle—a bristle brush is handy for this.

Use a 1/2 cup measure to dip batter—one dip per waffle—and pour the batter into the center of the iron. When you close the lid, the batter will wick evenly into all the nooks and crannies.

Cook the waffle for 3-4 minutes (peek occasionally to make sure your iron isn’t too hot!), flipping frequently—every thirty seconds or so. The best part (other than the flipping, that is)? Waffles are kind of like pizza—you can jazz them up however you like with your favorite breakfast condiments. But eat ’em fast—a jazzed-up waffle will get cold and soggy** before too long.

That’s never a worry around here, though—these babies get gobbled up long before the next waffle is ready!

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* I know all you Minnesotans are rolling your eyes at this declaration, but a nighttime temperature of 17°F is enough to force us to rescue our squash colony from the attic, which isn’t insulated for “real” winter. So until the attic temperature stays above freezing, our pumpkins and butternuts are living in the spare bedroom like edible houseguests—definitely one of the less glamorous aspects of living seasonally.

** I’m really into the specific heat of foods. Mashed potatoes? High specific heat. Fresh waffles? Sadly low.