Fig and Walnut Waffles

Football season is here and that means that I can count on seeing a few of my friends when they come up for certain games. This past weekend, an old friend from middle school came up to photograph the game (he's a professional photographer). We went out to eat for the most part, just out of practicality while we were driving all over the earth to take advantage of the beautiful scenery, but I wanted to create something yummy for breakfast before he hit the road.

As I was looking for something special to make for breakfast, I came across the vegan version of this recipe at post punk kitchen and knew I had to try it. I was not disappointed at all and am glad I un-veganized it, because I have somehow acquired an incredibly large amount of eggs over the course of the past few weeks.



Fig and Walnut Waffles
Adapted from Post Punk Kitchen

2 cups milk

1 tablespoon apple cider vinegar

2 cups whole wheat pastry flour (all purpose works, too)

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

2 eggs, beaten

3 tablespoons olive oil

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

1 cup dried black mission figs, stem nub removed, thinly sliced

1 cup walnuts, roughly chopped

Measure milk out and add the apple cider vinegar, set aside to let curdle.

In the meantime, combine flour, baking powder, cinnamon and salt in a large mixing bowl.

Add eggs, olive oil, maple syrup and vanilla to milk mixture. Mix into the dry ingredients with a wooden spoon until mostly combined then fold in the figs and walnuts until all ingredients are moistened. If it looks to thick, add a tablespoon or so of water.

Preheat waffle iron and let the batter rest. Cook according to waffle iron directions, spraying the waffle iron liberally with oil or cooking spray between each waffle is made. Garnish with extra walnuts and fig halves.