We need to remember what’s important in life: Loved ones, selflessness, humor, waffles, work. Or waffles, loved ones, humor, selflessness, work. Doesn’t matter, but work is always last.
- Leslie Knope
Snow days. I love those mornings. Don’t you?
Starting a day with a quick gaze out the window, only to see a beautiful layer of fresh snow defines a New England childhood. Those kind of moments encourage time to stand still and allow you to simply be. And gaze.
On regular mornings, other things creep their way in: Spilled coffee, late arrivals, to-dos and musts-of-the-day, and the inevitability of computer hunchback syndrome from a 9-to-5 job. But as the snow falls and a snow day creeps its way in, there is always resistance, a flutter of relaxation in my heart, because one learns how precious that quiet stillness is.
I believe in the value of finding stillness in slow, quiet mornings. Or afternoons. Or evenings, if that’s your style. And sometimes, just sometimes, on days when it snows.
And now, pomegranates… In waffle form because if I had my choice I’d eat my weight in these waffles every morning. It’s perfect because it’s really the only way I like to consume these little pink gems.
The waffles are laced with antioxidants and vanilla bean flavor. The Greek yogurt gives them a delicious light fluff, but the nuttiness from wheat flour and the sweetness of vanilla are totally key. They’re topped with cocoa nibs and a drizzle of maple syrup. It makes me feel fancy.
This is what I’m eating today. Quietly.
Cocoa Vanilla Bean Pomegranate Waffles
(yields 6 waffles)
1 cup whole wheat flour
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 1/2 cups vanilla almond milk
1/3 cup plain Greek yogurt
scraps of 1 vanilla bean pod
1 teaspoon vanilla
3/4 cup pomegranate seeds
cocoa nibs, for sprinkling
In a large bowl, whisk the flours, baking powder, sugar, and salt together.
Whisk the egg in a small bowl. Slowly pour in 1 cup milk, adding more to the batter when necessary. Stir in the yogurt, then add the vanilla extract. Combine together, then add to the flour mixture.
Lastly, add in vanilla bean scraps and pomegranates. Preheat waffle making according to manufacturer’s directions.
Using a small laden, pour batter onto the warmed surface until the waffle iron is lightly covered. Sprinkle on cocoa nibs and cook the waffle until ready, or until golden and crispy (about 2 minutes). Repeat this step until all the batter has been used up.
When all waffles are ready, serve immediately with maple syrup and butter. Enjoy!