Monday 25 August 2014


Benedict Ambrose and I have a new Sunday ritual: waffles! Our American friend Wodka Tonik gave us her round waffle maker when she went back to the USA, but we didn't use it until this summer. Now I zip to the kitchen every Sunday at 9 AM to make a golden, blueberry-studded batch.

Right after I solicited Readers' waffle recipes this June, my mother arrived with a box of Aunt Jemima buttermilk pancake mix. So it was not until that box was empty that I went back to Readers' recipes. In the end, I decided to go with Lauren's  buttermilk waffle recipe, adjusting it to our two-person needs, adding blueberries and beating the egg white for extra fluffiness.

Edinburgh Housewife Waffles

1 scant cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/6 cup vegetable oil
1 cup buttermilk
1 large egg, separated
handful of blueberries

1. Mix all dry ingredients in a large bowl.
2. Add oil, buttermilk and egg yolk and mix until any large lumps are gone.
3. Turn on the waffle iron to preheat.
4. Whisk the egg white in another big bowl until it forms soft peaks.
5. Gently fold the egg white clouds into the batter.
6. Chuck in blueberries.
7. When the iron beeps, pour in about a third of the batter and shut the lid.
8. While waffle is cooking, wash, hull and cut strawberries in half.
9. (Optional)  And put streaky (i.e. strip) bacon under the grill.
10. When iron beeps, open the lid and gently prise out the waffle. You may need a wooden spoon or plastic lifter. Don't use metal because you don't want to scratch the teflon.
11. Put first waffle in oven to keep warm, and pour another third of the batter in the iron.
12. Repeat 10 &11.
13. Top waffles with strawberries (and bacon) and serve with maple or golden syrup.

Naturally maple syrup is better than golden syrup, but not all shops in the UK have maple syrup, and when they do, it costs £ 5.50 a bottle. That said, this at last is a price comparable to what you would pay in Canada, i.e. about $10.  With blueberries in your waffle and strawberries on top, a little maple syrup goes a long way. Meanwhile, maple syrup and streaky bacon go together like Hockey Night and In Canada.

Waffles, bacon and coffee (tea for B.A.) set us up for a long morning and early afternoon of bus travel, liturgy and socializing. We almost never get to our Sunday midday meal until three o'clock in the afternoon, so this heavy breakfast is a welcome innovation in our schedule. It is also very quick to make, which is very important, as we must leave the house in time to catch our bus.

Naturally, cleaning the waffle iron is a bit of a snore. However, it is well worth the extra effort to protect the precious non-stick coating.


  1. Oh, I'm so glad it works! It's a family favorite, clipped by my mother from the local newspaper many (many, many) years ago.

    If the waffle sticks, the waffle iron may not have been quite hot enough, or the waffle may not yet be fully cooked. Of course you don't want to burn it, but you can try leaving it in the iron for another 30 seconds. Although, come to think of it, the blueberries may be partially responsible for the sticking as well...

  2. Are blueberries expensive in Scotland like they are in Australia? (They're about 2.25 pounds per 125g here.)

  3. Lauren, it doesn't stick exactly....It would ease out quicker if I brushed oil on before I poured the batter in, of course.

    Julia, we are lucky at this time of year, and Scotland grows tons of soft fruits herself. Of course, for some strange reason the blueberries in Tesco are currently from Poland, but they are still only 2.5 pounds for 400 g.


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