Banana walnut waffles with cinnamon bourbon maple syrup. Because sometimes you need straight carbs and a stiff drink for breakfast.
Two crazy things happened yesterday:
1.) This cover made me uncover a newfound respect for Taylor Swift, what, whaaaaat?
2.) These waffles. They were born out of a maelstrom of hunger and oh-my-Gaaaah-I-don’t-have-a-post-for-Friday-I’m-such-a-slacker-I-had-better-make-something-REE-DIC-ULOSO-I-bet-everyone-wants-breakfast. <- I have your best interest in my mind forever and always.
Let’s cut to the chase. These might just be the best dang waffles I’ve ever made. Like if I were you, I’d brunch on these so hard this weekend until my head spins.
I contemplated saving the recipe for the gluten-free pancakes [ahem… + waffles + Dutch babies (??)] e-book I’m working on, but I couldn’t stand the suspense. You have to have these. No need to resist. To resist is to piss in the wind. We know this.
That liquid in the little cup to the left? That’s cinnamon bourbon maple syrup. That’s what you do to skyrocket your waffles to the outer reaches of the bruncherverse. That liquid in that glass to the right? That’s apple juice. Just kidding, it’s totally whiskey.
You wanna know what’s real? These waffles are serendipitous on their own. But the syrup…the syrup comes from that dimension where the tooth fairy, pegasus, centaurs, that cyclops from The Odyssey, and that dog from The Never Ending Story exist. It’s just that extra special. If you’ve never combined bourbon and maple in all your live long day, you had better do it now, son!
Do I sound too pushy? I feel like I sound pushy…
But seriously. Make these because waffs are in, and bourbon’s delicious.
Shorty get down.