What’s better than gathering the troops, our most loved family and friends, at their brightest eyed and bushiest tailed to break bread over steaming hot coffee, luscious baked goods and savory brunch fare? Not a whole lot, especially around the holidays when everyone is maxed out on cheer and boozed up coffee… or maybe that’s just our family.
We have a pretty cut and dried schedule for Holiday celebrations; Christmas Eve at my Mom and Step-Dads, Christmas Day with my husband’s extended family, Boxing Day in Cornwall with my Dad and his extended family. Fitting in any “extras” is often tough, but we try to host brunch for some of our dearest friends as a way to celebrate another year passing, lately with some mega adult milestones (new babies, new homes, new partners or weddings) that warrant a formal table, linen napkins and maybe even a bottle of something bubbly and crisp.
These waffles make a nourishing and simple brunch when company calls, arranged or otherwise, over the holidays. Pop a bottle of bubbles in the fridge before you start mixing, toss together some fresh fruit with mint/honey and lime juice and by the time the cozy scent of these waffles fills the air, you’ll be ready with an elegant brunch that you can sit down and enjoy (something we, as hosts, don’t always remember to do when we’re entertaining but we should, gad dangit).
I love the toothsome crunch of the grains in these wholesome waffles. They taste like fresh-from-the-oven banana bread with a spicy warmth from the addition of ginger, nutmeg and cinnamon and a nutty crunch from a spatter of poppy seeds. The espresso syrup brings it all home balancing the sweetness with a bitter hit from the coffee. It’s everything that makes breakfast great, in one perfect waffle.
And while you’re here, we’re hosting a tasty GIVEAWAY on our Instagram Page with our friends at FoodiePages, so head there to win a basket filled with Canadian-made, small batch food ($110 value) just in time for Holiday entertaining. Good luck!Print
- 2 tbsp vegetable or coconut oil, for brushing waffle iron
- 1 cup barley flour
- 1 cup rye flour
- 1/2 cup oat flour
- 1 tbsp poppy seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 1/2 tsp fine salt
- 2 large eggs, lightly whisked
- 1 large very ripe banana, mashed
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled
- ESPRESSO SYRUP
- 2 tbsp unsalted butter
- 1 tsp espresso powder
- 1 cup pure maple syrup
- pinch sea salt
- FOR THE WAFFLES
- Set up and preheat your waffle iron according to manufacturers instructions.
- In a medium sized bowl, whisk together the flours, seeds, spices, baking powder sugar and salt.
- In a separate larger bowl add the egg, banana, buttermilk and butter.
- Pour the dry ingredients into the wet ingredients and fold together until just combined. It’s alright if there are some lumps so don’t over-mix.
- Brush your waffle iron with some butter or oil once it’s hot.
- Carefully pour enough of the batter to coat the waffle slot (mine takes about 1 cup, but this will vary greatly so consult your manufacturer instructions beforehand) and close the lid gently.
- Don’t peek for at least 4-5 minutes so the waffle develops a bit of a skin. After that you can check in on your waffle. Mine take about 5-6 minutes to cook to a deep golden brown. If you’re eating right away, place the finished waffles on a wire rack in a warm oven. If not, let cool completely and freeze in between pieces of parchment to toast up as needed.
- FOR THE SYRUP
- Melt the butter in a small sauce pot over medium-low heat.
- Add the espresso powder and whisk together to remove any lumps.
- Pour in the maple syrup and salt, whisk to combine and let it warm for a few minutes.
- Serve warm.