I’ve been anticipating this moment for a few months now. MARCH MAPLE MADNESS!!! Yeah, yeah, I know that the NCAA has a basketball version of March Madness, but trust, me this is way, way better. I mean, by a lot. This version involves Liquid Gold (aka Maple Syrup) and is sure to keep your sweet tooth satiated…basketball’s got nothing on this version of March Madness. Trust me.
But what is March Maple Madness, you ask? Well, from the day my dad taps the trees on our farm in Central Wisconsin to the day he takes the taps out, I’m going to post a recipe that features maple as an ingredient. That’s right. A recipe every day that the taps are in. Depending on how the season goes, that could be upwards of 20 maple recipes. Or, it could be 7, depending on the weather. Ah, the suspense!!
Anyway, it all starts now because I got the call (ok, so I made the call) and learned that the taps are in!! So, for my family and friends who were worried that my life as a blogger had ended, fear not! It’s about to get maple maddening!
I think the best way to ring in the March Maple Madness season is with some waffles with pure, unadulterated maple syrup on top. Yum!
Whole Grain Waffles (from Food Matters by Mark Bittman)
3 Tbsp. butter
1 2/3 c. whole wheat flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. salt
2 large eggs, separated
2 c. milk
1. Melt butter.
2. In a large bowl, combine flour, sugar, baking powder, spices and salt.
3. Beat the egg whites until stiff peaks form, being careful not to over beat. In a separate bowl, beat the yolks, milk and 3 tbsps melted butter until foamy.
4. Add milk mixture to flour mixture and give a couple of stirs but do not over mix. Fold in the egg whites until the batter is evenly colored and relatively smooth. It’s ok if there are some lumps.
5. Add batter to pre-heated waffle iron and cook until done.
6. Drizzle with warm maple syrup and enjoy!!