Summer Fruits with Waffles

Plum Pecan Waffles. (SHNS photo courtesy The Toledo Blade)

Lazy, hazy summer days need a jump-start just like any other day.

In winter, we turn to citrus fruit such as grapefruit halves and tangerines for a morning pick-me-up. In summer, berries and stone fruit can help refuel your body after eight hours of sleep and maybe 12 hours since your last meal.

If time is a problem, toss those berries or fruit slices on top of cereal. Blueberries, sliced plums and peaches, and pitted cherries are also excellent in muffins.

If you want to make an ultimate breakfast worthy of a weekend morning, a vacation day or a pretty little brunch, combine seasonal fruit with your favorite waffle or pancake recipe, or french toast. There are even specialty breads cooked in a griddle, skillet or baking pan.

Pancakes are said to be one of humankind's oldest forms of bread, according to The Food Lover's Companion. Pancakes begin as batter poured into rounds on a griddle or in a skillet and cooked over high heat. When bubbles appear on the top side, it's time to flip the cake.

Some pancake batters are thinner; these are used to make crepes, which often are served as desserts. A blintz is a type of crepe.

Waffles, also made from batter, have a honeycombed surface. Baked in a hinged iron, the two sides cook at once. Trendy Belgian waffle irons yield thicker waffles than traditional irons.
"An American waffle gains its rising power solely from baking powder," writes Brigit L. Binns in the just-released Williams-Sonoma Breakfast (Simon & Schuster, $16.95). "A Belgian waffle is raised with yeast ... and beaten egg whites." Binns, co-author of 11 cookbooks, pairs buttermilk waffles with blackberries and other berries, Belgian waffles with strawberries, and cheese blintzes with sweet cherries in Breakfast.

French toast is made by dipping slices of bread in an egg-milk mixture that may contain cinnamon, vanilla or other flavoring. The dipped slices are cooked on a griddle until sizzling, then turned to cook the other side. French toast is often served with syrup. For a less sweet breakfast, it may be served with cinnamon sugar or confectioners' sugar instead.

Joy of Cooking describes a basic strata as being between a baked custard and french toast. Layers of day-old bread form the base, and sausage, cheese and vegetables often provide flavor. An egg custard is then slowly poured over the top, and the dish is refrigerated overnight. It is baked the next morning.

Similarly, a Dutch baby is a German pancake in which the batter is poured into a skillet and baked in the oven; when removed from the oven, it is puffed and golden, according to Joy of Cooking. Dutch babies can be served with strawberries, blueberries or any fruit desired.

All these dishes may be combined with summer fruits to yield delicious and memorable breakfasts or brunches.

In Toasty Plum Pecan Waffles with Fresh Plums and Maple Syrup, the diced plums acquire an intense, jammy flavor. The recipe by Alexandra Jersyk Ricciuti, a pastry chef in Dorchester, Mass., won first prize in the breakfast category in last year's Make It Special Chef Recipe Contest sponsored by California Summer Fruits.

Baked French Toast with Cherry Topping is a fresh and healthful alternative to traditional french toast. The slices of french bread soak overnight in a milk mixture made with maple syrup and orange peel; then are baked for 20 minutes. While the slices are baking, cook ham or sausage. Then serve the baked french toast with fresh cherries and a dollop of vanilla yogurt. Toast the occasion with orange juice or mimosas.

If you want to wake up to a breakfast that's ready to pop in the oven, consider Blueberry Cheese Strata, which is made with fresh or frozen blueberries, low-fat Swiss cheese, eggs, milk and bread.

During the next few weeks, you can serve Buttermilk Waffles with fresh blackberries, raspberries, strawberries or blueberries.

Make a berry sauce by lightly mashing and adding sugar to the fruit, or use a prepared syrup. Don't forget to freeze some berries to use long after summer days have faded.

That way, you will have a taste of summer all year long via these delicious breakfasts.