Professor Fankhauser mixing waffle batter

Clermont College Annual Waffle and Maple Syrup Breakfast

As part of the Biology Lab activities in Winter Quarter, we tap Sugar Maple trees on campus.  We serve the resulting syrup over  cornmeal waffles, invented by David Fankhauser.

2016 Invitation

Waffle Breakfast Flyer, 2016

Attendance since 1995

Waffle Breakfast Attendance

Related

2001, University of Cincinnati, Article about the Waffle Breakfast

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Professor Fankhauser mixing waffle batter

Fankhauser’s Cornmeal Waffles

Recipe for Fankhauser’s Cornmeal Waffles

Whisk in a 2 qt bowl until blended:

  • 1 egg

Add to egg and whisk gently just to blend:

  • 1 cup plain yogurt (or buttermilk)
  • 1 cup beer, cold and effervescent

Measure into a sifter:

  • 2/3 cup cornmeal (freshly ground if possible)
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Sift onto liquids, whisk just to mix, leaving small lumps. (You may need to add a bit more flour to adjust the thickness of the batter if it appears too runny.)

Fold in:

  • 1/4 cup oil

Sprinkle shelled sunflower seeds onto a preheated hot (just starting to smoke) well-seasoned waffle iron.

Bake until browned, about 6 minutes.

Brush with melted 1:1 butter:oil, drizzle on maple syrup, try to stop after eating just one…

Note

For the deluxe version, you may sprinkle in cooked sausage, walnuts and/or pecans in the same manner as the sunflower seeds.

Related

University of Cincinnati, Clermont College Waffle & Maple Syrup Breakfast

Making Maple Syrup

North American Maple Syrup Producers Manual: Second Edition (Looseleaf)

Selecting, Storing, and Serving Ohio Maple Syrup
Ohioline (Ohio State University Extension)