Breakfast is a challenge around here. We have never been very good at morning meals, or at getting up on time, or at being nice to each other before 10:00 a.m. It’s no longer possible to just skip breakfast in favour of a latte on the way to work or whatever we’re doing, because Nick needs to eat right after his morning insulin shot. I’m not a morning person, and most mornings it’s a challenge to come up with something more interesting than oatmeal, and if I have to eat another bowl of mush I am going to ugly-cry until someone else volunteers to do the morning feeding around here.
The weekends offer a bit of relief, because he can eat at any point within about a 90-minute period and no one has to leave for work at 8:00 a.m. A weekend breakfast must make up for the previous five days’ worth of hot glop. Since I’m the one making breakfast, that means waffles, which everyone knows are the greatest of all the breakfast foods. These ones have avocado in them – the taste of avocado in the finished product is very light, with a buttery sweetness, and goes magnificently with maple syrup.
This recipe is based on one I like for plain old buttermilk waffles from the Saveur Cooks Authentic American cookbook (which is completely worth its purchase price if you only make the fried chicken).
- 1 cup all-purpose flour
- 2 tbsp. cornmeal
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, separated
- 1/2 cup mashed avocado (about one small avocado)
- 1 cup buttermilk
- 1 tbsp. honey
Combine dry ingredients in a bowl. Set aside.
Combine egg yolks, avocado, buttermilk, and honey in a blender, and puree until smooth. Set aside.
Beat egg whites until stiff peaks form. Combine avocado mixture with dry ingredients, mixing until just combined, then add one-quarter of the egg whites to the mix. Fold batter into remaining egg whites until what results is a fluffy pale green batter cloud.