Of all meals, brunch may be my favorite – if for no reason other than the huge selection of acceptable brunch foods. There’s the sweet, the savory, the simple and the outrageously decadent. Brunch every weekend is a little too much to ask for, though (but I can dream, right?), which is when waffles become the perfect Sunday treat. These come together quickly and don’t have that weird, tough, ultra-dense texture. But the star of the show is the blackberry maple syrup with a hit of lemon – it’s sweet, rich and bright all at the same time. Ideally served in a big stack on fresh white plates, with a pot of coffee nearby.
Sour Cream Waffles
1/4 cup oil
1/4 cup melted butter
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
3 eggs, separated
3/4 cup sour cream
3/4 cup milk or buttermilk
Sift dry ingredients. Beak egg yolks, sour cream and milk. Stir into flour mixture a third at a time, alternating with the cooled melted butter and oil until smooth. Beat egg whites until stiff and fold into batter. Bake in a waffle iron, using about 1/2 cup (a few large spoonfuls) of batter. Makes 6-8 waffles, depending on how generous you are with the batter.
Blackberry Lemon Maple Syrup
1 12 oz. package of frozen blackberries
1/2 cup maple syrup
1 tsp lemon zest
2 tsp lemon juice
Cook blackberries and maple syrup together in a small saucepan until blackberries are thawed and maple syrup is hot. Mash the blackberries. Add lemon zest and juice right before serving.
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