Citrus Scented Waffles with Three Parfums
January 28, 2007
As my good friend Margo put it so elegantly with a flick of her wrist and a wave of her hand, “Why would you use a lemon when you could use a lime.” On this particular morning, there were no limes in my pantry so I had to make do.
It’s important for a gentleman to show his appreciation, David, and this breakfast dish will insure you enjoy her company again soon. Serve the waffles with bananas you pluck from the tree outside your villa. And, since you’re in St. Barts, replace the maple syrup with the tropical fruit syrup you whipped up the day before.
Zest of one lime
Zest of one lemon
Zest of one orange
1 cup whole wheat pastry flour
1/4 tsp ground all spice
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
1/2 tsp salt
2 tsp baking powder
1 tablespoon raw sugar
1 large egg, room temp
3/4 cup milk, warmed but not scaled
5 Tbs butter (that’s not a typO, that’s the crispy goodness about to happen)
Plug in your Italian-made shiny chrome waffle iron. Blend the flour, salt, baking powder and sugar in a mixing bowl.
In another mixing bowl, beat the egg and stir in the warm milk. Pour the egg and milk into the flour mixture and beat with a wooden spoon until well blended.
Pour about 1/2 cup of batter into each side of the smoking hot waffle iron. Make sure all the raised parts of the bottom mold are covered with batter. This will insure your waffle will be full-shaped and crispy.
1/2 cup raw sugar
1/2 cup mango puree
1/2 cup water
In a heavy bottomed saucepan, combine the sugar, mango puree and water. Bring to a boil over medium heat. Skim, reduce heat to low and simmer for 15 minutes. Remove from the heat and set aside to cool.
Warm the syrup before you drizzle it over the waffles.