Waffles

By: Stephanie

Sep 05 2011

Tags: , , , , , , , , ,

Category: Restaurants

Leave a comment

Aperture:f/5.3
Focal Length:40mm
ISO:1600
Shutter:1/100 sec
Camera:NIKON D3000

Components of a good waffle breakfast:

1. Perfectly “well-done” waffles – spongy and buttery on the inside but crisp enough that the ridges form sturdy cells for the syrup and/or fruit to be contained. The waffle should not become easily sodden or fall apart after the other components are added, yet must retain its moisture…

2. Tangy fruit, preferably berries – this combination could have used some raspberries, in my opinion, but was still satisfactory. I can always do with more fresh fruit.

3. Lightly drizzled syrup – I don’t like puddles of syrup all over my waffle, so I go for a 3:1 ratio in terms of waffle-coverage to syrup. Just enough to sweeten each bite, soften the waffle a teeny bit, and complement the acidity of the fruit.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s