My Mother's Day Morning by the Minute

Mother's Day. What a day. Gone are the years where you could count on your elementary school classes for providing a potted petunia, macaroni art or Crayola marker and construction paper Mother's Day cards.

Now, the only cards you can get away with are the ones that have the words "gift" attached to them. But for those limited by budget or have moms that are suckers for an old school construction project, breakfast in bed will always do in a pinch.

There are as many routes on tackling breakfast in bed as there are moms in the world. Some love the traditional toast, eggs, and bacon spread. Others hearken for the smell of freshly baked goods as the sun slowly rises. Some want a little of both worlds.

The B.L.T. Project decided it's been too long since the waffle iron has had its tinny green LED light turn on. So, we prepped some Lemon-blueberry Waffles for this year's Mother's Day. Here's how it all went down.



Lemon-blueberry Waffles

What's In It:

-3 cups (750 mL) of sifted flour
-3 large eggs, separated + 1 extra egg white
-1 cup of blueberries
-2 tsp of lemon zest
-2 tsp of lemon juice
-1/2 cup (125 mL) of melted unsalted butter
-1 1/2 cups (375 mL) of 2% milk
-1/3 cups (75 mL) sugar
-1 1/2 cups (365 mL) of water
-2 1/4 tsp (11 mL) of active dry yeast
-2 tsp of oil oil
-pinch of salt

Makes 10 waffles



6:15 a.m.: Alarm rings. Wake up. Look at clock. Go back to bed.

6:45 a.m.: Oh @#$%. We're running late. Time to move.

6:50 a.m.: Set up ingredients. Take photos and prep work station. Return blueberries and egg whites to fridge.

7:23 a.m.: Sift flour into larger bowl. Add salt. Give everything a quick stir.



7:27 a.m.: Add half of water to yeast in a small bowl. Decide to play the waiting game for 10 minutes.



7:29 a.m.: Waiting game sucks. Remembers to zest the lemon.

7:37 a.m.: Add egg yolks, 1 egg white, along with sugar to yeast mixture. Stir to combine. Add lemon zest and juice.



7:45 a.m.: Add the remaining water, milk, butter and oil. Stir till smooth.

7:54 a.m.: Add wet ingredients to dry ingredients. Mix well and let sit for an hour.



8:01 a.m.: Start washing the dishes.

8:13 a.m.: Finish the dishes. Give Matt Demers' post on year three of Ryerson J-Skool a read.

8:14 a.m.: Nostalgia ensues.

8:15 a.m.: Shower time.

8:25 a.m.: Finish shower. Check on batter. Give it a stir.

8:26 a.m.: No maple syrup.

8:27 a.m.: No maple syrup.

8:28 a.m.: No maple syrup.

8:29 a.m.: Panic.

8:30 a.m.: Floor it to Longos.

8:43 a.m.: Come back with maple syrup. Crisis averted.

8:45 a.m.: Check batter and stir once more. Whip egg whites with electric hand mixer on lowest setting.



8:54 a.m.: Stir in 1/3 of egg whites. Fold to incorporate. Repeat twice.

9:08 a.m.: Retrieve waffle iron. Start the sucker up.

9:09 a.m.: Add blueberries. Mix.



9:12 a.m.: Add waffle batter to iron.

9:30 a.m.: Finish with 10 waffles.

These waffles are a twist of your classic Belgian waffle recipe. They're tart but with some maple syrup they'll be sure to please any mom. They're crispy on the outside, yet light and fluffy on the inside with bursts of blueberries found with each forkful. As you pop out each waffle, let them cool on a baking rack if not serving immediately and keep warm any waffles for the late stragglers that come to the breakfast table.



New motto: Make batter. Add batter. Get waffles.