August is a lesson in slowing down. The heat and humidity set in and, against our better judgement, we find ourselves sitting longer, stalling more… taking the time to savor each moment as the last few days of summer drip away.
Would I love to have that guest bathroom back up and running after a month of staring at an empty room? I would. Would I like to eat a well-balanced dinner instead of a sweet, crisp, melt-in-your-mouth pile of buttermilk waffles with summer fruit and sweet cream?
… well no, actually I’d much rather have the waffles.
As our renovation drags on, slow as they come, the lessons in patience are piling up. But with the onset of August, it feels almost right that they should. The summer days are few, and the time left to savor them is fading by the day.
Adapted from Martha Stewart
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1/2 teaspoon vanilla
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a second bowl, whisk together buttermilk, butter, eggs, and vanilla. Add to flour mixture, and stir until just combined (your batter should still be lumpy).
Heat waffle iron and brush or spray with oil. Pour batter onto iron, close, and cook until waffles are golden brown and crisp. Top with sauteed plums and sweet cream (We love this recipe for crème fraîche whipped cream).
5 plums, pitted and quartered
4 tablespoons maple syrup
3 tablespoons spiced dark rum
Juice of 1/2 lemon
Zest of 1 lemon
On medium low heat, sauté plums with maple syrup and rum until tender — around 20 minutes.
The mixture should begin to reduce and thicken. When this happens, remove from heat and add lemon zest and juice to finish.