If you can eat a waffle without thinking of Leslie Knope, then you really have no business reading this blog.
Just kidding. I
need anyone want everyone to read this blog. But I also want everyone to love Leslie Knope.
I chose to earn my master’s degree in eight months time. Eight months. It was the best/worst decision of my life. I’d like to say it’s all a blur, but unfortunately I remember every painstaking moment I spent working towards that piece of paper.
I’ll spare you the gritty details, but from the day I started to the day I donned my cap and gown, every day was spent in a classroom. Either as a student, or a teacher. Because that’s right, while undergoing this intensive program I was also teaching part time in a Catholic elementary school.
I had little to no time for anything but fulfilling my scholarly and professional requirements, and on the rare occasions I had a couple hours free, I was too damn tired to do anything but count the days until it would be over.
Yes I’m a drama mama, but anyone who has been through graduate school understands how difficult it is, and I opted to do it in half the normal amount of time. I’ll always remember one of my girlfriends turning to me in class, midyear, totally exhausted, and saying, “If this doesn’t kill me, I’ll have a master’s degree. And that will be cool… I guess.”
That about sums it up. I now have a master’s degree. And that’s cool. But I wouldn’t go through that program again if you paid me as much as it cost me to do it. I had one outlet of relief during that year however, and that was Parks & Recreation.
That show got me through the year. Every night, once I had made a decent enough dent in the work I had to do to know I could get through the next day, I would watch an episode before passing out. Leslie Knope and Ron Swanson never failed to make me laugh, something I seriously did not do enough of that year.
If you’re a Parks & Rec fan, you know the general consensus on breakfast foods. I couldn’t agree more. While I struggle to choose what my favorite meal is, I will say I could, and often do, eat breakfast at any time of the day, whereas I’m not too keen to eat dinner foods first thing in the morning.
Surprisingly, as much as I love breakfast, and as much as I love to cook, I don’t really like to cook breakfast. I’m sure if the dishes magically disappeared once I was done it would be a different story, but I certainly don’t have the time or energy to be mixing and cooking and then scrubbing at 7 AM.
That is unless it involves these.
On most days though, I want breakfast and I want it in the time it takes my coffee to brew. But I’d also prefer not to eat a granola bar every single morning while running out the door. So, over the years I’ve come up with quite a few things I can make in large batches and keep stored in the freezer for effortless and healthy morning eats. Breads and muffins are always great options, but so are waffles!
These blueberry corn waffles are one of my favorites. They are gluten free, dairy free, and lightly sweetened with honey. It’s like eating a freshly baked piece of corn bread but with added bursts of blueberries! Just make a few on a weekend when you have time, portion out the leftovers, and transfer to the freezer for eating through out the week. Pop one straight from the freezer into the toaster, and in minutes you’ll have a crispy homemade waffle. In fact, I may even like these waffles frozen and toasted better than freshly made. This could have to do with the fact that my waffle iron seems to have come with a lifetime guarantee of being a pain in the ass, and doesn’t always make the crispest waffle.
Hopefully you don’t have that problem, but considering all waffle makers are different, I’ll share a few tips I’ve picked up. First, most irons do best when set to medium-high. That way you get a nicely browned outside but the waffle still cooks through. Second, a lot of manufacturers instructions advise against spraying the iron with non-stick spray. Do what you gotta do, but I’ve lost a lot of good waffles to the clutches of an unsprayed iron. Lastly, here’s a way I’ve learned to tell when a waffle is done. About halfway through, a good amount of steam will start to escape from the sides of the waffle maker. Wait until the steam diminishes, and once it’s gone, continue to cook the waffle for a minute longer. At this point, your waffle should be cooked just right and ready to be taken out of the iron.
How’s that for some waffle wisdom? I must make the disclaimer that although I have a master’s degree, and have learned to make a really good Blueberry Corn Waffle, I am by no means an expert. For the best advice on waffles and breakfast food in general, please consult the professionals.
Blueberry Corn Waffles
Yields 2 round waffles
Honey-sweetened cornbread waffles with pops of juicy blueberries in every bite.
- 1/2 cup (57g) masa harina (corn flour)
- 1/4 cup (30g) fine corn meal
- 1/4 cup (30g) brown rice flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbs. coconut oil, melted
- 1 1/2 Tbs. (35g) honey
- 1 large egg
- 3/4 cup unsweetened almond milk*
- 1/3 cup (60g) blueberries, fresh or frozen*
In a large bowl, mix together the dry ingredients and set aside.
In a separate bowl, whisk together the coconut oil and honey. Add the egg and continue to whisk vigorously until foamy. Pour this mixture into the center of the dry ingredients.
Stream the almond milk into the bowl while folding everything together with a rubber spatula. Once combined, allow the batter to sit on the counter for about 10 minutes to thicken slightly.
Preheat your waffle maker according to the manufacturer’s instructions. Spray with nonstick cooking spray if necessary.
When the iron is hot and the batter has sat, fold in the blueberries. Pour half the batter evenly into the waffle maker.
Cook until the waffle is lightly browned on the outside and crisp. This will vary depending on your waffle iron. It could take anywhere from 3-6 minutes. (See above post for tips on cooking waffles). Transfer to a plate and tent with foil to keep warm. Repeat with the remaining batter.
These waffles are great to freeze for breakfasts throughout the week. Simply allow the cooked waffles to cool on a plate, then cut along the seams, place in a Ziploc bag, and freeze. To reheat, cook in a toaster or toaster oven for one or two cycles until crispy and heated through. No need to thaw first.
*You may use whatever milk you have in place of almond milk. Soy, rice, dairy, etc.
*If using frozen blueberries, do not thaw.