The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Breakfast for Dinner

December 21st, 2015 · No Comments · Posted in dinner


And now for something completely different: yeasted waffles with home-grown blueberry syrup.

We’ve had a hankering lately to try yeasted waffles instead of the usual quick rise and turned to one of our favorite cookbooks, Marion Cunningham’s “The Breakfast Book,” for a recipe passed down by the original Fanny Farmer.

For breakfast, start the waffle batter the night before. We mixed ours in the morning and let it sit on the kitchen counter all day to rise. The result: waffles crispy on the outside, soft on the inside, and thinner than we’re used to. Definitely a departure and still good the next day, in case you’re a fan of leftover waffles smeared with peanut butter.

But how to top these waffles for dinner? We still have blueberries in the freezer, picked from our own berry patch in the summer. My wife used about 2 cups, added maybe 1/2 cup of our local maple syrup and a bit of corn starch, to produce the best blueberry sauce ever. She should bottle it.

Add some of our home-smoked bacon and whipped cream and you’ve got a very adult happy meal.

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