It's time wake up our breakfast
and get ready for Summer!
Let's get this season started with
Pineapple Waffles, drizzled in Pineapple Syrup...
They couldn't be easier...
and they are fun to eat upside-down...
Make a batch and get ready to dole them out :)
4 Cups All Purpose Flour (sifted)Cook batter in Waffle Iron then cut out with Pineapple Cookie Cutter (mine is from Williams-Sonoma)
1 1/2 Tsp. Baking Soda
1 1/2 Tsp. Baking Powder
1 Tbs. Sugar
1/2 Tsp. Salt
1 Qt. Buttermilk
4 Tbs. melted Butter
Combine dry ingredients in a large bowl. Separate the eggs and beat the whites to soft peaks in separate bowl. Add the egg yolks and buttermilk to the dry ingredients and mix well with a hand beater. Add the butter and fold in the egg whites. If thew mixture is too thick you can thin it with a little milk or water.
To make Pineapple Syrup
In a small sauce pan heat 1 8oz can of pineapple juice until it boils, then lower heat and let juice reduce to half. Mix equal parts pineapple reduction and Maple Syrup and drizzle over your pineapple waffles.
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