I’m hungry, I’m kind of grumpy and I’ve slept well past breakfast. It’s 3 pm. I feel waffle.

But not for your average “L’eggo My Eggo” type waffle. I want crispy, light waffles, crispy fried chicken, birch syrup, whipped butter and icing sugar.

Maybe, if I’m feeling lucky, I may go with a side of slaw and baked beans, but I’m not promising anything.

Unfortunately, I’m going have to make it myself, since there is no soul food restaurant around.

… Four hours later …

I feel better now. My belly is full. My craving is satisfied. I’m not so grumpy; I don’t feel waffle.

After my big fry up, I had enough batter to freeze some cooked waffles to go with my eggs in the coming days.

Or maybe for a midnight snack with ice cream. We’ll see, time will tell.

Waffles & Birch Syrup Whipped Butter

Makes 8 cups of batter (10 to 16 waffles)

You will need a waffle iron to make these little gems. This will make likely more than you need, but make them all, and fire them in a freezer bag for later use. They’re good in the freezer for up to one month.

If you’re feeling like I was, knock off your favourite fried chicken recipe to complete the meal, with all the fixings of your choice.

INGREDIENTS

4 large eggs

1 3/4 cups warm water

2 teaspoons kosher salt, plus a pinch for the birch syrup butter

4 cups all-purpose ?our

1 cup plus 2 tablespoons sugar

2 cups whole milk, heated to 100°F

1/2 packet active dry yeast

2 tbsp birch syrup

3 sticks unsalted butter (one softened)

Pearl sugar (you can substitute chopped sugar cubes)

Powdered sugar, for dusting

METHOD

In a large bowl, whisk the eggs with the warm water and salt. Add the ?our and 2 tablespoons sugar in four additions, whisking after each addition until smooth.

Whisk in 1 3/4 cups warm milk.

Pour the remaining 1/4 cup warm milk over the yeast and let sit for 10 minutes before adding to the batter.

Melt two sticks butter, let cool to room temperature and whisk into the batter.

Pour the batter into a container at least twice its size. Let rest at room temperature for 30 minutes, then cover and refrigerate overnight.

Make the birch syrup butter: Blend the softened stick of butter with the birch syrup and a pinch of salt.

Heat a waffle iron and add the batter. Sprinkle the batter with a small handful of pearl sugar and cook according to manufacturer’s directions.

Sprinkle the waffle with a dusting of powdered sugar and serve topped with birch butter.