Continue the celebration with eggs benedict, brioche french toast, country ham biscuits, and—of course—mimosas.
Maurice Vermesch baked these waffles (properly called Brussels waffles and, in Belgium, topped with just confectioners’ sugar) at the 1962 Seattle World’s Fair, but only after he sold them at the 1964-65 New York fair did they soar in popularity in this country. Vermersch’s daughter Mariepaule wouldn’t divulge her family’s recipe, but we think we’ve come very close. One tip she did reveal: Aunt Jemima self-rising flour produces a flavor that is the most like that of the original waffle.
Robie’s Buttermilk Flapjacks
Hot, crispy-edged flapjacks paired with strong, steaming coffee make a staple camp breakfast. Serve these with extra butter and plenty of maple syrup.
The addition of seltzer water and yogurt to the batter lends these pancakes a light texture, a mild tang, and a smooth consistency.
The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal.
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