Today, the MU Chorale partook in their annual tradition of “Gemmell Waffles,” where they visit my home and enjoy a hearty breakfast, in this case brunch, to celebrate the conclusion of a successful semester. This tradition began in Chico about eighteen years ago, and I’ve found it’s a rewarding, warm way to cultivate the holiday spirit, create a bonding experience for wonderful students, and propagate goodwill by feeding hungry college students! This year was particularly delightful as students snapped pictures for this blog (!!) and devoured four batches of waffles (plain, pecan, blueberry, chocolate chip), all while enjoying each other’s company and playing games. What a delight!
Because these waffles are such a stellar hit every year – and a delicious example of food art – it’s time to share the recipe so that students can cook for their parents over Winter Break!!! (Courtesy Joy of Cooking, Irma S. Rombauer, Marion Rombauer Beck and Ethan Becker, 1931-1997).
Basic Waffles (12 6-inch waffles)
Whisk together in a large bowl:
- 1-3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
Whisk together in another bowl:
- 3 large eggs, well beaten
- 1 stick unsalted butter, melted [mix the eggs and butter together first]
- 1-1/2 cups milk.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few quick strokes. (The batter should have a pebbled look, similar to a muffin batter. If you wish, fold in pecans, etc. Let batter sit for a bit while the waffle iron fully preheats.
Spoon 1/2 cup batter (or the amount recommended by your waffle iron’s manufacturer) onto the hot iron. Spread the batter to within 1/4 inch of the edge of the grids, using the back of a metal spatula, wooden spoon, or ladle. Close the lid and bake until golden brown. Serve immediately or keep warm in a single layer on a rack in a 200 degree oven while you finish cooking the rest. Serve with pats of butter and pure maple syrup (warmed). Yummy!!!