Since the weekend is coming and you may have a few extra minutes to make breakfast, I thought I would share my recent learning from one of my go-to cookbooks, Mark Bittman’s “How to Cook Everything”.
This post came to be strictly because I was zoned out in my kitchen the other day while waiting for a waffle to cook. I was staring at the bowl of batter, thinking “wow, that is really kind of pretty”.
What made it look so pretty? Swap 1/4 cup of the milk for 1/4 cup of molasses. Easy! I had a leftover bottle of blackstrap molasses from making BBQ sauce for the 4th of July. I now have a way to get rid of the rest of the bottle!
Don’t let the color worry you too much, it does turn the batter quite dark. When I first tried it I thought the waffles were going to have a really overpowering flavor, but they didn’t. It’s a nice, subtle molasses flavor. Perfect for a fall weekend breakfast I think…
I use Mark Bittman’s Quick & Easy Waffle recipe. If you don’t have the book, here is the recipe. The tip in his book states you can swap out up to 1/2 cup of the milk for the molasses. I kept it to 1/4 cup, but if you are looking for stronger flavor, go for it.
An additional good thing – if you can use blackstrap molasses it has the added health benefit of being full of minerals such as iron & calcium. You can read a bit more here.