Belgian Waffles

Makes 16 waffles
 
INGREDIENTS
2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs, separated
1⁄2 cup oil
2 cups milk
 
INSTRUCTIONS
  1. Sift the dry ingredients together in a large bowl.
  2. Separate the eggs.
  3. In small bowl, beat egg whites until stiff.
  4. Mix together the egg yolks, milk and oil and stir slightly.
  5. Add to dry ingredients and mix well.
  6. Fold in beaten egg whites.
  7. Cook in waffle iron.
  8. Delicious drizzled with Maryhill Maple’s maple syrup!​

French Toast

Makes 12 servings
 
INGREDIENTS
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
3 eggs
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
 
INSTRUCTIONS
  1. Measure flour into a large mixing bowl. Slowly whisk in the milk.
  2. Whisk in the salt, eggs, vanilla extract and sugar until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium heat.
  4. Soak bread slices in mixture until saturated.
  5. Cook bread on each side until golden brown. Serve hot.
  6. Delicious drizzled with Maryhill Maple’s maple syrup!
 

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Peach & Poppy Seed Pancakes
Makes 14-16 Pancakes
​
​INGREDIENTS
4 small peaches (or canned peaches)
2 tablespoons butter
2 cups All Purpose flour
¼ cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
½ teaspoon salt
2 eggs
1 ½ cups of milk
1 cup sour cream
1 teaspoon vanilla
Butter (for cooking pancakes)
​
INSTRUCTIONS
  1. Slice peaches into thin wedges.
  2. Melt butter in a small bowl.
  3. In a large bowl, stir flour with sugar, poppy seeds, baking powder and salt.  Make a well in the centre.
  4. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
  5. Pour into flour mixture and stir until just mixed.
  6. Melt about 1 tsp butter in a large frying pan over medium heat. Use a 1/4-cup measure to pour batter into hot frying pan. Depending on size of pan, add 1 to 3 more pancakes.
  7. Immediately top each with 2 or 3 peach wedges and push into batter. Cook until pancake surfaces are covered with bubbles and edges are lightly browned, 2 to 3 minutes.
  8. Turn and continue to cook until pancakes are golden, 2 to 3 minutes.
  9. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
  10. Delicious drizzled with Maryhill Maple’s maple syrup!