I know, I know… It’s hard to believe. I’m typically not a huge fan of “paleo” versions of “standard” foods like waffles and pancakes, but somehow I got it into my head a few weeks ago that it would be fun to have waffles for breakfast on Sunday morning.
I remembered hearing about a waffle recipe on one of the podcasts I listen to, so I decided to hunt it down and give it a try. This recipe by Brittany Angell is truly amazing! (I made the second version, the Paleo Waffles.) Brittany Angell is known for being an incredible baker, but since I really don’t bake, ever, I haven’t ever checked out any of her recipes before. But based on the success I’ve had with these waffles, I will definitely look to her recipes again if I ever do decide to bake something.
This past Sunday, I also made syrup from fresh blueberries and peaches. A few weeks ago, I had too much fruit in the fridge, and it was in danger of going bad, so I just chopped up the peaches and threw them and the blueberries into the freezer. To make the syrup, I put about 2-3 cups of frozen fruit into a small sauce pan with 1/2 cup of water and heated it slowly over low heat. Once the fruit was thawed, I mashed it up a bit and then blitzed it with an immersion blender so we wouldn’t have lumpy syrup. And then I just let it reduce until it reached the right consistency. I did add about a teaspoon of maple sugar, but when I make this again, I’ll probably skip that step as the fruit was plenty sweet on its own.
And so a new tradition is born: Waffle Sunday!