Orange & Almond Waffles (Gluten Free) and Other Gemperle Breakfast Favorites
Orange and Almond Waffles are one of the best Gemperle breakfasts ever! A bit of creativity, three Gemperle Eggs and you have a heck of a happy camp on Saturday morning. These are Kids tested and highly approved! They Taste like a crisp French toast — the best of both worlds — dreamy french toast and crispy waffles. If you are cutting down on gluten and want to add a bit of extra protein to your morning this is the perfect breakfast! We have tried this nutritious breakfast before kids soccer games and the kids seemed to never run out of energy.
Another fun family favorite is Auntie Heidi’s famous dutch baby pancakes. We have fond memories of puffy dutch babies coming piping hot from her Seattle oven. Everyone has a big wow! on their face. Toss on a few of Heidi’s backyard raspberries fresh from the freezer and warmed up with a bit of maple syrup and we were all on heaven’s breakfast table.
Our website has more fabulous egg themed breakfast, dessert, sides and main dish recipes fresh from the Gemperle Family and the farm. We are always adding new favorites. Visit us and try some www.gemperle.com
Orange & Almond Waffles (Gluten Free)
3 ½ cups Gluten Free Flour
¼ cup almond Meal
1 Tablespoon Baking soda
1 ½ teaspoons Baking powder
1 Tablespoon Sugar
1 teaspoon salt
3 ¼ cups buttermilk
½ cup coconut oil
½ cup (1 stick) melted butter
3 large eggs
1 ½ teaspoon vanilla extract
¾ teaspoon almond extract
Orange zest (to taste) ½ to a whole orange
Combine dry ingredients with wet ingredients and wisk together. Ladle onto hot waffle iron and bake according to manufacturer’s instructions. Serve immediately.
Hint to keep waffles warm and crisp while you bake enough to sit down with your crew. Before mixing, turn the oven on to 200 degrees and set oven rack in the middle position. Set wire rack in rimmed baking sheet: place in oven. Transfer waffles to wire rack in preheated oven. Repeat until you are ready to serve.
Auntie Heidi’s Dutch Baby Pancakes with Summer Berries
Everyone loves a Dutch baby, especially with fresh summer berries. You won’t believe how puffy it gets. Tip: it loses it puffiness fast so make sure everyone is on the table when it comes out of the oven.
Prep Time: 7 minutes cooking time: 15-18 minutes
1/2 cup milk
1/3 cup flour
2 Tablespoon sugar
1/4 Teaspoon salt
1 Tablespoon butter
1 cup mixed berries with one
Step 1. Preheat oven to 450 degrees
Step 2. Beat eggs, milk, flour, sugar and salt in bowl until batter is smooth
Step 3. In a 10 inch oven proof skillet place the butter and melt in the oven about 2 minutes. Remove the pan and tilt it to cover the bottom with butter.
Step 4. Pour prepared batter into hot skillet. BAKE in 450°F oven 8 minutes. Reduce oven setting to 375°F and bake for another 8-10 minutes until its golden brown and puffy. Cut it into pie shaped wedges and serve with a spoonful of mixed berries and powdered sugar. If it’s winter time, simply mix fresh frozen berries with warm maple syrup and top your pancake. Serve immediately because it will lose its puffiness very quickly.