Breakfast Batter

Every time I made waffles, they came out tough and dense. Homemade waffles couldn't possibly tasted this bad, and my waffles tasted horrible. While I was on Camden's food allergy diet, I couldn't find prepackaged waffles that were safe to eat. I missed eating them, so I decided to find out how to make tastier waffles.

After reading many cookbooks and watching a lot of cooking shows, I came to a few conclusions. The secrets to making a good breakfast batter are: do not over mix the batter and beat the egg white until soft peaks form then fold it into the batter. The more you mix the batter, the more you activate the gluten. Try to remember not to over mix the batter or the result of your waffles or pancakes will be tough. The beaten egg white makes the waffles or pancakes very fluffy. These techniques apply to making cake batter as well.

While scanning through recipes on William Sonoma's site, I came across Nordic Ware egg waffle pan. The picture of the egg waffles looked amazingly delish. I modified this recipe according to Camden's food allergy diet and tested the batter with my waffle iron. The result was perfect... fluffy textured waffles. They were very addicting too. My modified breakfast batter is now my go-to batter when making waffles, pancakes, or ebelskivers.

My breakfast batter recipe can be doubled. I prefer not to have leftovers as they taste best right after they are made. My breakfast batter can be made dairy free and/or chicken eggs free (see Allergy Info).

Breakfast Batter
inspired by William Sonoma's Egg Waffles

2 large eggs, separated (Eggland’s Best)
1/3 cup (3 oz) milk
4 Tablespoons (2 oz) unsalted butter, melted (Kerrygold)
4 Tablespoons (2 oz) granulated sugar
1/4 cup (2 oz) all purpose flour
3/4 teaspoon baking powder (Featherweights or homemade)
1/4 teaspoon grounded cinnamon
1/8 teaspoon grounded nutmeg 

1. Separate the two large eggs into two large bowls.
2. Whisk together the egg yolks, milk, butter, and sugar until combined.
3. In a small bowl, mix the flour, baking powder, cinnamon, and nutmeg.
4. Add the flour mixture into the egg yolk mixture.
5. Mix the batter until no lumps remain.
6. Beat the egg whites until soft peaks form.
7. Gently fold in the egg whites to the batter. 

make 5 round waffles

1. Preheat the waffle maker according to the manufacturer’s instructions.
2. Spray the waffle maker with a nonstick cooking oil or brush it with melted butter.
3. Add about 1/4 to 1/2 cup of the batter on to the middle of the waffle maker.
4. If using filling, place them on the batter now.
5. Close the waffle maker and cook the waffle according to the manufacturer’s instructions.
6. Transfer the waffles to a plate and repeat step 2 to 5.
7. For sweet waffles, dust them with confectioners' sugar and/or serve warm with maple syrup, honey, or homemade whipping cream.

Note: I use Cuisiart round classic waffle maker with the number 4 setting.

 

make 14 ebelskivers

1. Preheat the ebelskiver pan over a medium low heat.
2. Lightly oil each well of the ebelskiver pan, using cooking oil or butter. 
3. Pour a tablespoon of batter into each well. If no filling is used, add about two tablespoons of batter into each well.
4. If using fillings, put them to the center of each ebelskiver now.
5. Add a tablespoon of batter on top of the filling.
6. Cook until the ebelskivers’ bottoms are golden brown, about 2 minutes.
7. Using two wooden skewers, flip the ebelskiver over.
8. Cook until the ebelskivers’ bottoms are golden brown, about 2 minutes more.
9. Transfer the ebelskivers to a plate and repeat step 2 to step 8.
10. For sweet ebelskivers, dust them with confectioners' sugar and/or serve warm with maple syrup, honey, or homemade whipping cream.

Make 12 mini or 5 large pancakes

1. Preheat the griddle (or a frying pan) over a medium low heat.
2. Lightly grease the griddle with cooking oil or butter.
3. Add the batter on to the griddle.
4. If using fillings, place them on the batter now.
5. Cook until the bubbles are formed on top of the pancakes.
6. Flip the pancake over and cook about 1 minute more.
7. Transfer the pancakes to a plate and repeat step 2 to step 6.
8. For sweet pancakes, dust them with confectioners' sugar and/or serve warm with maple syrup, honey, or homemade whipping cream.

Filling suggestions: Use fillings according to your allergy free diet. Most of the time, I use the following: chocolate chips, ham and cheese, cooked bacon and cheese, cooked and ground breakfast sausage and cheese, cream cheese and jam or nut butter, fresh or frozen fruits (cut in small chunks if needed). The cheeses I have been using are manchego, Organic Valley mozzarella or sharp cheddar.

 

Allergy Info: This breakfast batter is free from or can be make without dairy, corn, legumes (soy), nuts, and fish. For a dairy free batter, use rice or coconut milk (for milk substitute) and coconut or vegetable oil (for butter substitute). If using quail eggs, there is no need to separate the eggs. The ratio is 5 quail eggs to 1 large chicken egg. Be sure to whisk the eggs with sugar until it is creamy.

Chocolate Truffles

When I received an email from William Sonoma's food blog, I was in for a surprised. Chocolate truffles made with only five ingredients? WHAT?!?! Really? I had to test their recipe just to see how easy it was. Holy sugar rush!!! Super easy to make. They also taste perfectly sweet since no additional sugar was added.

I skipped brandy when I tested this recipe. Next time, I will add something different... not sure what that will be yet. 

For the leftover truffles, add them to homemade ice cream or spread them on the graham crackers with homemade maple syrup marshmallows to make s'mores. The possibilities are endless.
 
Chocolate Truffles
adapted from William Sonoma’s Chocolate Truffles
makes approximately 30 – 40

1 cup heavy cream

10 oz. chocolate chips or bars
4 Tablespoons unsalted butter

1. Add the heavy cream into a pot and bring it to a soft boil (bubbles on the side).
2. Turn off the heat and stir in chocolate and butter.
3. Whisk until the mixture has a smooth texture.
4. Transfer to a bowl, cover, and place in a refrigerator until firm, 1 hour or overnight.
5. Line a baking sheet with non-stick baking mat or parchment paper.
6. Scoop generous tablespoonful of chilled ganache (about 1 oz).
7. Roll it into a ball and place it on a prepared baking sheet.
8. Chill for 10 minutes.

Coating Truffles

1. Place cocoa powder, toasted coconut, or toasted nuts of choice on a separate plate.
2. Roll the ganache balls in the cocoa powder, toasted coconut, or toasted nuts then place them back on to baking sheet.
3. Keep the truffles in the refrigerator until ready to serve.

Tips: Instead of coating the truffles, sprinkle them with toppings of choice.

Allergy Info: My chocolate truffles are free from or can be made without eggs, corn, legumes (soy), wheat, nuts, and fish. 

Depending on the coatings or toppings, these truffles can be made for nut free sweet tooth if use seeds (chia, toasted sunflower or pumpkinseeds) or dried fruits.

Maple Syrup Marshmallows

Brek luvs marshmallows. Since I was on a corn free diet, I didn't buy any prepackaged marshmallows for over a year. I was afraid of corn-taminations. One day, Brek and I watched Ina made marshmallows on her Barefoot Contessa show. Looked super easy to make, right? Yes!!! BUT she used corn syrup. I've always substitute maple syrup with corn syrup, so I gave this recipe a test drive.

The marshmallows turned out great. A hint of maple syrup was perfect. Brek luvs them. I feel great that he can have something sweeter without additives. Now that Camden is older (3 yrs old as of this writing), he also luvs marshmallows. The best part of making the marshmallows is getting my boys to lick the bowl and whisk while the marshmallow mixture is still fluffy... like marshmallow cream.

When I tested this recipe, the maple syrup was four dollars for a big bottle. Since then, the price doubled. So to save money, I've made these marshmallows with only half a cup of maple syrup. Still taste mapley. If option allows, test this recipe with one cup of maple syrup.

Maple Syrup Marshmallows
adapted from Ina's Homemade Marshmallows
makes: 20 to 50, depending on the shapes and sizes

3 packages (0.5 oz) unflavored gelatin (Knox or Great Lakes)

1 cup (8 oz) cold water, divided
1 1/2 cups (10 oz) granulated sugar
1/2 cup (4 oz) maple syrup
Confectioners' (or powdered) sugar for dusting

1. In the bowl of stand-alone mixer fitted with the whisk attachment, add the gelatin to 1/2 cup of cold water. Set aside and allow the gelatin to bloom.  
2. In a small saucepan, cook the sugar, maple syrup, and 1/2 cup water over medium heat until the sugar dissolves.
3. Bring the syrup to a boil and cook until it reaches 200°F degrees on a candy thermometer. Remove from the heat.
4. While the mixer is on low speed (speed 1 on Kitchen Aide), slowly pour the syrup onto the side of the bowl.
5. Increase the speed to high (speed 8 or 10) and whip until the mixture is very thick, about 15 minutes.
6. Meanwhile, grease and dust an 8 x 12-inch glass baking dish with confectioners' sugar.
7. Pour the marshmallow mixture into the prepared pan.
8. With wet hand, roughly smooth the top.
9. Dust with more confectioners' sugar.
10. Cover with a towel without touching the marshmallow and leave it in the room temperature overnight.
11. Turn the marshmallow onto a board and cut them into desire shapes.
12. Dust them with more confectioners' sugar and store them in a container with more confectioners' sugar.

Alternatives: After the marshmallow mixture is whipped, I scoop about a tablespoon onto each graham cracker to make s'more. Taste as good without toasting them. Put each one in a plastic bag and give them to anybody who wants something sweeter.

I also use cookie cutters to cut them into different fun shapes. Dip the marshmallow shapes into melted chocolate and refrigerate them until the chocolate is set. What a combination: chocolate and marshmallow.

Another alternative is to cut the marshmallows into itty bitty shapes. Place them on a plate and let them dry out until they are crunchy. Add them into the morning cereal. They remind me of marshmallows found in the Lucky Charms cereal.

Allergy Info: My maple syrup marshmallows are free from or can be made without dairy, eggs, corn, legumes (soy), wheat, nuts, and fish. 

If you are sensitive to corn, be sure to find safe pure maple syrup. I've always used Maple Groove Farms pure maple syrup. As for confectioners' (or powdered) sugar, I've used Central Market brand which has tapioca starch.