When I think of the special cabin in the woods, I think of the lower cupboard with the pots, the pans and the waffle maker! Since my own kitchen is not [yet] equipped with the pattern making tool, there’s something extra special about making waffles on those weekends in which we escape reality, sleep late and come to life as the waffles take shape.
The waffle is not a far cry from the pancake, but there’s something extra special about the flapjack’s patterned cousin. Maybe the extra something is the crispiness surrounding a light and fluffy texture. Maybe it’s the way the syrup pools in the recesses. Maybe it’s memories of European vendors dispensing their thicker, crispier, sugared versions to travelers and city dwellers alike. In my case, it might be the lack of flipping that lures me into the waffle charms.
Whatever the case, the waffle’s charms date back quite far! The humble waffle has its origins in the Middle Ages, when bakers would make wafer cookies between two patterned hot plates. Centuries later, breakfast makers and brunchers are still seeking new ways to enjoy waffles (that’s me in the spoon, in my yellow waffle shirt! I subconsciously dressed for the occasion).
On this sunny morn, my inspiration was the perfect brunch juxtaposition of sweet and savory, but I wanted that harmonious blend in every bite…a la ham and cheese waffles inspired by Bon Appétit.
That cowgirl was callin’ out for some buffalo…Buffalo Trace that is! Bourbon whipped cream was equally delicious on the waffles as it was in the coffee!
Ham & Cheese Waffles w/ Bourbon Whipped Cream
Recipe adapted from Bon Appétit
1 3/4 cups whole-wheat pastry flour
Dash of cinnamon
Dash of nutmeg
1 Tablespoon of organic brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, separated (local/free-range)
1 cup (2 sticks) organic butter, browned
1 cup organic buttermilk
3/4 cup soda water
2 Tablespoons bourbon (Buffalo Trace)
1 cup Irish cheddar
1 cup all natural, black forest, maple ham, chopped
Whisk flour, spices, brown sugar, baking powder, baking soda and salt in a large bowl.
In a medium bowl, use an electric mixer to beat egg whites until medium-soft peaks form.
Heat the butter in a saucepan over medium-high heat, and stir frequently until amber in color and nutty in aroma, about 4 minutes. Be careful not to let it heat too long or it will burn.
Combine the browned butter, buttermilk, soda water and bourbon in a medium bowl. Gradually whisk the buttermilk mixture into the dry ingredients.
Fold in the egg whites.
Gently stir in the Irish cheddar and black forest ham.
Grease the waffle iron with melted butter.
Use a measuring cup to scoop waffle batter onto the iron. Cook until golden brown and cooked through. Transfer to a warmed plate.
Serve with caramelized apples (organic butter, organic brown sugar, cinnamon, nutmeg), bourbon whipped cream and pure maple syrup!
Bourbon Whipped Cream
1 cup organic heavy cream
3 Tablespoons Bourbon (Buffalo Trace)
3 Tablespoons pure maple syrup
1 Tablespoon organic brown sugar
In a chilled bowl, combine all of the ingredients. Use an electric mixer to beat until peaks form. Keep chilled until ready to serve.