I love reading cookbooks because it gives an eye into the kitchen of someone else. You can tell ingredients or combinations a person favors. It can be telling about their past, what they've experienced, and the things they love. Sorghum syrup is one of those items you might see in my kitchen. It all started with my family's rye bread recipe. Since it lived in my kitchen, I started to use it more mostly in breakfast recipes. It's a unique taste but it pairs well with strawberries. It is also a lovely companion for the flavor of these cornmeal waffles.
Waffles are like pancakes, they are amazingly resilient to change. Swap the flours, milk, and toppings to whatever you might have on hand. You could even make vegan waffles.
Rhubarb: Add rhubarb or replaced the strawberries with equal parts rhubarb. During the summer months, use fresh blackberries or blueberries- just be prepared to cut down on the roasting time.
Flour mixture: Use white whole wheat, spelt, or einkorn flour in place of the oat flour. Be sure to weigh the flour instead of measuring as oat flour isn't 1:1.
Maple/Molasses: Can't find sorghum syrup? Use maple syrup or molasses in place of the sorghum.
Strawberries are up there as my favorite fruit. The first bite of a red, ripe strawberry is what I image spring as a whole might taste like if I could take a bite. I tend to keep strawberries on hand primarily for oatmeal and yogurt toppings but occasionally I like to roast or cook strawberries for a breakfast or dessert treat.
Honey Custard with Strawberries
Strawberry Salad with Vinaigrette
Rye Crepes with Sorghum-Bourbon Strawberries
