Summer Brunch

One of my favorite things is to sleep late and then spend the morning making an elaborate breakfast. I think this picture captures that sentiment, especially with the cat lounging in the background. Fresh Oregon strawberries help make this breakfast healthier, and I like to add a little bit of yoghurt instead of whipping cream. If I have plenty of strawberries I don't even need syrup!

This post is probably a little late, unless of course you thought to buy or gather up all of the strawberries you could get your hand on about a month ago and stick them in your freezer (which I, unfortunately, did not). But, this was still a lovely brunch and there is always next summer.

These are buttermilk whole wheat waffles from the Bob's Red Mill Baking Book

For 4 waffles:
1 cup whole wheat flour
1 tbsp cornmeal
1/2 tsp salt
1/2 tsp baking soda
1 egg
1 cup buttermilk (or 1 cup regular milk and 1/2 tsp vinegar)
1 tbsp butter melted and cooled (or 1 tbsp vegetable oil)

Mix all ingredients and cook in a pre-heated waffle iron until golden brown - I usually leave them in about 3 minutes.