Uncategorized
Leave a Comment

Wonderful Waffles for a Casual Summer Brunch

What better way to spend time with family and friends than a casual summer brunch? Almost everyone loves breakfast foods, but we don’t often have time to sit down for a relaxed meal early in the morning. Brunch gives you the chance to show off your breakfast favorites at a time when you can relax and enjoy yourself. Whether your specialty is perfect scrambled eggs, light-as-air pancakes or the world’s best biscuits, summer brunch can be whatever you make of it.

In the summer we spend a lot of time in our houseboat on the Cumberland River. When we have guests aboard, the mornings usually begin with coffee and relaxed conversation. Then, when everyone is sufficiently hungry, I often serve brunch.

My “go-to” summer brunch menu is Belgian waffles with an assortment of toppings and bacon. Of course, there is always plenty of butter and maple syrup. And since summer is such a wonderful time for fruit and berries, I usually offer a choice of whatever looked good at the market that week. My favorite combination is bananas, berries and toasted pecans – perfect.

The waffles are easy to make with ingredients I usually have on hand like Martha White® Self-Rising Flour, eggs, butter, milk, vanilla and a little sugar. I like to use a Belgian waffle iron because it has those deeper indentions to hold butter and syrup, but any kind of waffle iron will work. After baking, I place the waffle directly on the rack in a warm oven so they will stay crisp. This wonderful waffle recipe includes a delicious lemon sauce but feel free to serve it with your favorite toppings. Then sit back, relax and enjoy the conversation.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s