Tuesday, February 28, 2012

Rye Waffles with Clementine Syrup

Waking up last Saturday to an unexpected dusting of snow on top of the tulips called for a cozy waffle breakfast. And with plenty of rye flour from our Lonesome Whistle Farm CSA, I thought I would experiment with rye waffles, along with the trick of using corn starch in the batter for an extra crispy outside.

We often turn to our freezer chest of summer berries and peaches for waffle topping, but on this wintery morning, I thought I would use some seasonal clementines quickly warmed in maple syrup.

The rye flour gave the waffles a pleasant tartness, whipped egg whites kept them etherial, and the corn starch trick worked for crispiness. The clementine syrup, drizzled over a dollop of yogurt and a sprinkle of toasted almonds, had the taste of sunshine. And the smell of waffles lingered in the kitchen all morning, outlasting the snow.

Rye Waffles with Clementine Syrup
(makes about 6 waffles)
waffle batter 
3/4 cup soft white winter wheat flour
3/4 cup rye flour
1/2 cup corn starch
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 cups buttermilk
2 eggs, separated
1/4 cup vegetable oil
2 Tbsp brown sugar
1 tsp vanilla extract

for topping
plain yogurt
slivered almonds, toasted
clementines (about 1 per person)
maple syrup (about 2 Tbsp per person)

1. Combine the dry ingredients (flours, cornstarch, leaveners, and salt). Whisk together the buttermilk, egg yokes, vegetable oil, brown sugar, and vanilla extract. Combine the dry ingredients into the wet ingredients, but do not over mix. At this point you should let the batter sit for at least 30 minutes to allow the cornstarch to cross link gluten in the flour, which will give the crispiness to the waffles.

2. Prepare the clementine syrup. Peal the clementines, slice them to bifurcate the sections, and separate them. In a small saucepan, combine the clementine pieces and the maple syrup and heat just until small bubbles start to form on the edge of the pan. Turn off and reserve for serving. Toast the almond slivers and reserve.

3. To finish the waffle batter, beat the egg whites until stiff. Fold these into the batter. 

4. Heat a waffle iron and cook the waffles. Store them in a 200 degree oven or eat them immediately as the come off the waffle iron, topped with a dollop of yogurt, a sprinkle of toasted almond slivers, and the clementine syrup.

Other recipes for locally grown grains