Sunday morning regularly comes with a joy-filled request from the girls..."waffle morning!"
And we agree. I make the batter and coffee and he heads to the cast iron collection...the his-made rack on the wall that holds all the heavy stuff. The pans that have stories to tell. Decades of breakfasts and the repeated grip of many strong hands carrying meals from stove to table.
I am gifted with in-laws who can never drive past an antique store or flea market or yard sale without hitting the brakes. And they love excuses to stop. A mission. And so regularly we give them one. It may take months--but they rarely fail. Persistence and retirement.
And so we came to own an amazing piece of cast iron genius. The Griswold American No. 8 Waffle Iron! Next to my No. 8 skillet it is probably my favorite.
So I make the batter and he, having mastered the art of cast iron wafflery, "mans" the iron. He is a lover of the perfect mechanics, the smooth twist of the ball joint and the coiled cool handle. And also of the knowing that our waffle mornings are seamlessly woven to waffle mornings of other generations. An engineer and a nostalgic...and a waffle magician to his girls.
Country Sister's Griswold Waffles
(slight mod. on Better Homes and Gardens Classic)
1 1/4 c. all-purpose flour
1/2 fresh ground whole wheat flour
2 T honey
1 T baking powder
1 3/4 c. milk
1/2 c. butter melted (way better than oil)
1 t. vanilla
shake of cinnamon and nutmeg and salt
Mix all ingredients well.
Grease waffle iron with lard (or whatever you have that is high heat tolerant).
Pour 1c. onto preheated iron.
If using cast, use less batter. Flip 4X. Check carefully for doneness. When done waffle will peel away from top iron.
If using electric...wait for the light.
We usually serve with yogurt, maple syrup, wild Maine Blueberries. Coming into apple season now so chopped apples and sunflower seeds are on deck! Serve with your local fresh fruit!