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Marion Cunningham’s Yeasted Waffles

Rye Waffles with Blackberry Compote

Breakfast

Rye Waffles with Blackberry Compote // www.acozykitchen.com

You guys, my keys are still lost but WHO CARES! We have waffles! And not just any waffles, but my new favorites. Rye. Can we please talk about how obsessed I am with all these rye. Even mentioning this right now makes me crave a pastrami sandwich and a cel-ray soda. My love of rye is reeeaaal. I like my rye bread with lots of caraway seeds, by the way. And I like pickles on the side. Lots of them. Have you ever met a person who didn’t like pickles?! I have. They’re not to be trusted.

These rye waffles taste exactly nothing like a pastrami sandwich. They’re very breakfast-ey. The rye gives them a certain earthiness that’s fun to experience bright and early in the morning. The secret-fun-ingredient is ground all-spice. It just chills on the back of your tongue and you’re like, what is that?! It’s pleasant, not overbearing and just delightful, really.

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Marion Cunningham’s Yeasted Waffles

Breakfast

Yeasted Waffles

Secret: For the past year I’ve been totally enamored with a certain cookbook. I’ve read it in bed, read it on airplanes, read it standing up in the kitchen and cooked from it over and over again. (Examples here and here.) It’s the dreamiest book about my favorite subject in the entire world. There are no pictures, just words, great words, in fact. And recipes that have all worked for me.

Marion Cunningham’s Breakfast Book is a gem. It’s the little black dress of my kitchen. I use it all the time for inspiration or as a base recipe, adding and subtracting what I like.

This recipe for Marion Cunningham’s Yeasted Waffles is a throwback. Maybe one of the most famous recipes ever. I hesitated whether I should share it with you because, I dunno, it’s everywhere on the internets. But I just love it so hopefully this will be new to one or two of you.

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