I work in our school, so seldom get the chance to cook, and I’m very grateful to all the ladies who serve up delicious meals day in, day out — at the communal kitchen and at my home. Even though I’m seldom seen with an apron on, strangely enough, I love to browse through recipe books — and get one of my sisters to try the delicious looking morsels I find.
One of my favourite cook books is by my friend, Judy Walter: At Home in the Kitchen. (By clicking on the link, you can visit her blog. She hasn’t posted anything recently, but there are tons of great recipes from her published book.)
I live in Manitoba, Canada and we’ve had our share of cold, stormy days this winter. On one such day, when the communal cooks decided it was too stormy to venture outside, we had family supper. My family opted for waffles. Some ate theirs with syrup, and blizzard or no blizzard I topped mine with vanilla ice cream. Savouring this mouth-watering feast sometimes brings the fairy tale Hot as Summer, Cold as Winter to mind. In that story the guy who won the princess’ heart served her ice cream with hot sauce. Hmm, perhaps I could rewrite this tale with some Hutterite flavour and have the guy serve waffles with ice cream. Works for me.
No question, waffles have been served and enjoyed in Hutterite kitchens for many, many years. Mostly they’re made in the family kitchens, although there may be some communities who still have a commercial waffle iron. Many years ago we had two, but when they stopped working, they were never replaced for some reason. They were big and heavy, made round waffles, and took up a lot of counter space. Back then we had waffles served with syrup and sliced grilled bologna for supper regularly.
My family’s first waffle iron came from a garage sale and although it took a long time to heat up, we still made many a waffle memory with it. These days we’re using a newer model which we got as a gift. We mostly eat waffles when we have family supper. Many colonies, ours included, have days when the families eat in their own home, as opposed to the daily routine of eating in the communal dining hall. My sister whips up the batter from scratch, or we use leftover pancake dough.
We’ve tried a few recipes over the years, and I find the best recipes are the ones where the waffles are crisp on the outside and fluffy on the inside. One of the recipes we’ve tried is from my friend Judy’s cook book, mentioned above. She generously allowed me to share her recipe.
2 cups buttermilk
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup plus 2 tbsp. vegetable oil
Heat waffle iron. In mixing bowl, beat eggs. Add remaining ingredients, beating until smooth.
Pour batter from cup or pitcher onto centre of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove carefully with fork.
Sprinkle 2 tablespoons blueberries over batter for each waffle as soon as it has been poured onto waffle iron.
Slice 1 quart strawberries. In chilled bowl, beat 1 cup whipping cream and 2 tablespoons powdered sugar until stiff. Top baked waffles with strawberries and whipped cream.
May this recipe inspire you to serve this simple yet delicious treat to family and friends as you delight in making your own waffle memories.
Linda Maendel lives on a Hutterite colony in Manitoba, Canada, and works as an Educational Assistant. She blogs at hutt-writevoice.blogspot.ca. Two of her favourite pastimes are reading and writing. Besides freelancing, she’s the author of two published books: A German children’s book, Lindas Glücklicher Tag, and Hutterite Diaries, a collection of stories about life on the colony.