Friday, August 22, 2014

Blood Orange EVOO Belgian Waffles

Hi everyone, this is Mary the Publicity Quail!

Recently, me and my boys were up in Big Sur for our annual summer camping trip. After roughing it on the river, we packed up and trekked to Carmel. We always start with breakfast at Little Swiss Cafe, where we find Puss & Boots in the mural and enjoy those crispy sweet Belgian waffles.

Last Sunday back at home in Newport Beach, we were craving those waffles. So I dusted off my waffle maker and decided to do something special with The Quail & Olive Blood Orange Olive Oil.

These waffles were delicious! While mixing the batter, I could immediately smell the bright citrus. While the waffles cooked, the boys called out that it smelled great! The first bite was light, crispy and delicately sweet. I added a drizzle of the blood orange olive oil and this instantly became a recipe I'll be using again.

Enjoy!

Ingredients
2 cups all-purpose flour
1/2 cup sugar
3 1/2 teaspoons baking powder
2 eggs separated
1 1/2 cup milk
1/2 cup butter melted
1/2 cup Quail & Olive Blood Orange Olive Oil
1 teaspoon vanilla extract

Directions
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter, olive oil and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Drizzle with Quail & Olive Blood Orange Olive Oil. Warm maple syrup is also recommended!