A year ago, The Help and I headed to the Pacific Northwest to visit AChar and to pay homage to the greatest institution of higher learning (my opinion only). This year, we're keeping it local. I'm taking the Ds to Oahu. We have an allergist visit lined up and a list of places at which to dine, but the high point of our visit will be a wedding!
In planning our eating, both Ds have requested we go to Cafe Kaila for breakfast. Cafe Kaila, in Market City, seems to be a popular breakfast place with the Japanese tourist crowd. They arrive in taxis, on foot, and one time, I saw a bus load arrive. I notice they tend to order family-style, and this might not be a bad idea, after all, the portions at Cafe Kaila are ample. While I enjoy the egg breakfasts and home fries (hoping I get to try the benedict this time), the Ds go there for Belgian waffles. After swipering a bite of their waffle, they are not off base in declaring it the best waffle in the world.
The Ds are partial to the waffles at Cafe Kaila, but delicious Belgian waffles can be recreated at home with just a little effort. I posted a Belgian waffle recipe a few months ago. That recipe yields crisp, savory waffles which can be made with ingredients you likely have on hand. However, if you want to capture the crisp, light and slightly lemony taste of the Cafe Kaila waffle, then this week's post is for you. These waffles are crispier, lighter, and sweeter than my previously posted recipe. Unfortunately, not many people have buttermilk in the fridge. If you don't mind running out to the store (or making your own from a powder or milk/vinegar), then this is the recipe you need to make! You can always use the leftover buttermilk to make red velvet cupcakes!
click on recipe title for printable recipe
1 3/4 c flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 c sugar
3 eggs, separated
1/2 c butter, melted
1 3/4 c buttermilk
1/2 tsp lemon extract
Sift together flour, baking powder, baking soda, salt, and sugar. Set aside. Whip egg whites until stiff peaks form. Set aside. Whisk egg yolks, butter, buttermik, and lemon extract. Whisk in flour mixture, stirring until smooth. Fold in half of egg whites, then carefully fold in remaining egg whites. Cook on a pre-heated waffle iron for 6 minutes at medium heat (Use 1/3 cup or #12 disher for each waffle and #4 heat setting on All-Clad).
|off to an early lead|
|difficult to escape from your own teammates|
|bringing down dangerous Nainoa Ellis-Noa|
Kikukat and family would also like to ask anyone heading to the west side this coming weekend to cheer on hometown boy and Viking alumnus Colby LaBrie (bib #1565), who will be competing in the Ironman World Championships on Saturday. It's people like Colby who remind me why I do what I do. I am so proud of him. Go Colby!!!