Fare Thee Well

     Springtime in Saskatchewan is always a study in patience. Here we are- we've survived the bitter siege of January, we trudged through February with a steely fortitude and March came in like an angry lion and went out like an even angrier lion. And now it's April. Never mind that it's snowing, and has been for days. All Canadians are familiar with the sucker punch that is April. Yesterday I was depressed that April was acting like November, but today I woke up with a resolute sense that this is the last of it. Surely once this final cold snap breaks, spring will come gushing in with the same vigour and vehemence that winter did all those long dark months ago. Today I've decided not to be bitter that spring has not yet sprung, but to say good bye and fare thee well to the winter that just won't quit in the best way I know how. I'm going to make waffles.
    
       The following recipe makes the best waffles (in my opinion), which you can serve with real salted butter and maple syrup. Or, if you're feeling ambitious, I've added the directions for warm peaches and vanilla bean cream, in single serving portions that are easily doubled, depending on how many brunch guests you are serving. My dad sometimes uses pineapple chunks instead of peach slices, which are surprisingly perfect.

 Sunday Morning Waffles

  2 cups flour

4 tsp baking soda

1/2 tsp salt 

1 Tbsp sugar 

2 eggs 

1 3/4 cup milk

1/2 oil

   Sift the dry ingredients into a large bowl and make a little well in the middle. Into the well, add the wet ingredients and use a whisk to combine. Be careful not to beat the batter longer than necessary, as this will over work the gluten and make the waffles chewy.

 

     

   Warm Peaches

One peach per person, sliced (or the equivalent of frozen peach slices)

3 Tbsp maple syrup, per peach

Dash of cinnamon

   Combine all ingredients in a small skillet and bring to a slow simmer. I usually put the fruit on the stove before I start the waffles so it has time to bubble and thicken.

Vanilla Bean Cream

 1/4 cup heavy whipping cream

1 tsp icing sugar

 Dash of real vanilla extract (or, one vanilla bean will flavour enough cream for multiple people)

     Beat all ingredients together in a chilled bowl until soft peaks form.