Ever since my last waffle maker broke, I have missed my favorite lazy morning brunch treat. The frozen ones really do not cut it, but I refuse to buy a new waffle maker because I had two that both stopped working.
Three is a charm I know, but I just can’t get myself to fork out the money again for a kitchen gadget that only has one purpose, all be it a pretty cool purpose at that.
So what am I to do?
The answer is the Waffle Cake.
Emily prefers a more waffly batter for her “pancakes.” The batter for waffles and pancakes are very similar with the addition of another egg for waffles. For her the second egg does the trick because it prevents the mega carb pancake energy crash.
I do not have a huge problem with carbs, but a dose (over dose) of pancakes can do me in. That is why I am a fan of waffles (but not waffle makers)
The picture above shows the finished cake. They are large, fluffy and on the thicker side than the traditional pancake.
The batter is also thicker and it scared me the first time I made. I wanted to thin it down with some water or milk to create a pancake consistency.
The batter is thick, but trust me it works.
Waffle Cakes can be used for both sweet and savory dishes. For savor dish like cream fresh and smoke salmon and red onion omit most/all of the sugar in the recipe.
Waffle Cakes: Makes 8-10 (depending on size)
2 cups of all-purpose flour
2 Tablespoons of fine ground cornmeal
1/4 cup of sugar
1 teaspoon of salt
1/2 teaspoon of baking soda
4 tablespoons of melted butter
1 3/4 cups of buttermilk
1 tablespoon of maple syrup
1 teaspoon of vanilla extract
In a bowl, mix together the flour, cornmeal, sugar, salt, and baking soda. In a separate bowl, mix the eggs. Melt the butter set aside to cool enough, so it will not scramble your eggs in the batter.
Make a well with the dry ingredients and the eggs, buttermilk, vanilla and maple syrup. Mix up a few times then add the egg. Mix to incorporate the batter,. which will be on the thick side for a pancake.
Heat a sillet for a few minutes on medium. Scoop out batter on to the hot skillet to the desired size waffle cake. Place a lid on the skillet pan and cook for a a minute or so. The lid capture some heat to let these thick puffy cakes cook through. Flip and cook for about a minute. Repeat with the rest of the cakes.
Serve hot off of the skillet with butter, real maple syrup and berries.
Variation: For a savory version, omit the maple syrup, sugar and vanilla (if desired). Make them small for appetizer size of larger for meals.