Family meal traditions often revolve around holidays and large family gatherings, but some could be more frequent and informal, like Friday night pizza. While chatting recently, we realized that both of our families had Sunday morning breakfast traditions when we were growing up. At Karen’s house, sweet rolls were on the menu and my family usually had waffles.
Maple syrup might be the widely preferred waffle topping, but for many southeners, cane syrup is the gold standard. Steen’s 100% Pure Cane Syrup is always in my pantry. The Steen family simmers sugarcane in open kettles with no added ingredients. The resulting syrup is dark, rich and so, so delicious. Five generations of the Steen family have been producing syrup in Abbeville, Louisiana since 1910, when the family had to salvage their entire sugarcane crop which froze during unseasonal cold weather.
Finding Steen’s in grocery stores outside of Lousiana can be challenging, but fortunately, the company offers on-line ordering. Steen’s website also contains great recipes and family stories.
Try my mom’s waffle recipe with Steen’s syrup. It might just become your family tradition!
Mom’s Sunday Waffles
- 2 eggs
- 1 1/3 cups milk
- 6 tablespoons vegetable oil
- 1 3/4 cups all-purpose flour (We love King Arthur Unbleached All Purpose flour)
- 3 teaspoons baking powder
- 1 teaspoon salt (I use kosher salt)
Heat waffle iron. Mix first three ingredients with a hand mixer or wire whisk. Sift dry ingredients together and add to liquid ingredients. Beat until smooth, about one minute.
Measure batter according to waffle iron size and pour onto hot waffle iron. Bake until done. Makes about 4 servings
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