It’s been a while since we had real maple syrup, I forgot how sweet it was. This was way too much, had to soak some of it up with another waffle. The waffles turned out really well, better than I was expecting.
To make, we pulled out our soaked wheat from Wednesday’s bread. I poured 2-1/2ish cups of what was in the bowl into my 4-cup Pyrex measuring cup since I vacuumed and did laundry rather than dishes this afternoon ~grin~. This isn’t going to be an exact recipe, but I added about half a cup of coconut milk/cream (the stuff in the can) for my fat, 3 eggs, a grind of coarse sea salt, a dab of honey (maybe 2 tablespoons), and the rest of the apple sauce that was lingering in the fridge, about 1/2 a cup. After I was mixing that all up, I remembered I needed baking soda so I added that (1/2 teaspoon). And also decided to add the juice of a lemon for a little more flavor. I ended up adding 1/2 a cup of white flour in too, just because the batter was really runny.
The lemon reacted right away with the baking soda, and foamed up. Remember baking soda/vinegar volcanoes in science class? Same thing. I thought this might ‘use up’ the baking soda’s rising power, but it didn’t, the waffles still came out nice and light.
Finished mixing. I cooked them a little longer than the waffle iron said to, and then put them on the back of the cast iron skillet that I was cooking turkey sausage on to crisp them up a little more and keep them warm. I still am using a waffle iron with nonstick coating, I know I need to figure out an alternative to that. Any suggestions?