Gluten Free Waffles — Our Door County Morning Tradition

The first week of marriage. We drove to Door County on Sunday afternoon — the same cabin, the same lake, the same view. Megan fell asleep in the passenger seat with her hand on mine. Her wedding ring caught the light. My wedding ring felt heavy and permanent and perfect on my hand. We are married. I am a husband. She is a wife. The words are new. The feeling is not.

The honeymoon was simple. We swam. We walked. We ate cherry pie. I cooked every meal in the tiny cabin kitchen — the same kitchen from our first trip, somehow even smaller than I remembered. Walleye the first night, steaks the second, pasta the third. Simple food. The kind of food you make when you don't need to impress anyone because the person you're cooking for already married you.

On Wednesday, we sat on the cabin porch and watched the sunset over Green Bay. Megan said, "We're married." I said, "We're married." She said, "That was the best day of my life." I said, "Mine too." She said, "The pierogi were incredible." I said, "Thank you." She said, "Mrs. Wojcik's were better." She was right. Mrs. Wojcik's were better. Ninety-two years of practice beats twenty-seven every time.

I called Linda from the cabin. She was still crying from the wedding. She said, "How's married life?" I said, "It's been four days, Mom." She said, "How is it?" I said, "Perfect." I said, "I love you." She said, "I love you too. Now go be with your wife." My wife. My wife Megan. Megan Kowalski. The nacho girl is a Kowalski. Everything good I've ever done led to this.

Made a breakfast that will become our honeymoon tradition: French toast with Door County cherries. Fresh cherries, macerated with sugar and lemon, spooned over thick slices of French toast with maple syrup. We ate it on the porch in our pajamas. The lake was still. The morning was warm. We were married. We were home.

That Wednesday porch sunset made one thing clear: the simplest moments were going to be the ones we kept. So on Thursday morning I pulled out the waffle iron — yes, there was a waffle iron in that tiny cabin kitchen, tucked behind a cast iron skillet — and made something we could eat slowly, in no hurry at all, with the cherries we’d bought at the farm stand the day before. Gluten free waffles, golden and crisp, with fresh Door County cherries macerated in sugar and lemon until they gave up their juice. If we’re doing this every honeymoon anniversary, this is what we’re making.

Gluten Free Waffles with Macerated Door County Cherries

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 2 large eggs
• 1 cup whole milk (or unsweetened oat milk)
• 1/3 cup neutral oil (vegetable or melted coconut oil)
• 1 teaspoon pure vanilla extract
• For the cherry topping:
• 2 cups fresh Door County (or sweet) cherries, pitted and halved
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• Maple syrup, for serving

Instructions

1. Macerate the cherries. Combine pitted cherries, 2 tablespoons sugar, and lemon juice in a small bowl. Stir gently and let sit at room temperature for at least 15 minutes, stirring once or twice, until the cherries release their juices and a light syrup forms.
2. Preheat the waffle iron. Heat your waffle iron to medium-high and lightly grease with oil or nonstick spray.
3. Mix dry ingredients. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar until evenly combined.
4. Mix wet ingredients. In a separate bowl or large measuring cup, whisk together the eggs, milk, oil, and vanilla extract until smooth.
5. Combine. Pour the wet ingredients into the dry ingredients and stir until just combined — a few small lumps are fine. Do not overmix. Let the batter rest 2–3 minutes; it will thicken slightly.
6. Cook the waffles. Pour enough batter to fill your waffle iron (about 1/2 to 3/4 cup depending on the size). Close the lid and cook 4–5 minutes, until the waffle is golden brown and releases cleanly from the iron. Repeat with remaining batter.
7. Serve. Plate the waffles immediately and spoon the macerated cherries and their juices generously over the top. Finish with a drizzle of maple syrup. Eat on the porch if at all possible.

Nutrition (per serving)

Calories: 390 | Protein: 8g | Fat: 15g | Carbs: 57g | Fiber: 3g | Sodium: 320mg