The PRW, Boston, & The Friendly Toast

This post finds me having just returned from the good old city of Boston. In honor of this trip, and running the 116th Boston Marathon on Monday, I decided it time to feature a very important race element….the pre race meal, well, dinner the night before. I bet you’re thinking spaghetti & bread, which though delicious, isn’t the fuel that works optimally for me. Each runner is different, but it has taken years of racing for me to figure it out, and so we have the PRW, or Pre Race Waffle. Oh yes, breakfast for dinner with no shortage of sweet & salty carbs to get you ready for race morning. There are endless variations to a basic griddle waffle, like adding blueberries, cinnamon or even bacon into the batter. For race day however, I stay simple with a side of sliced banana. You can certainly use a prepared waffle/pancake mix like Bisquick and it will yield good waffles, but here is a classic recipe for a homemade Swedish waffle that is sure to be a favorite, anytime of day… 

Swedish Waffles (the PRW)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: about 4, depends on your waffle iron

how far ya running?

Nothing better than a good, old fashioned waffle! Here is an easy recipe for a Swedish version to make in your waffle iron at home, for breakfast or dinner! I make them for a pre race meal, and call them the PRW (Pre Race Waffle). Don't forget the syrup & powdered sugar!

What to get...

  • 2 egg whites & 2 egg yolks
  • 2 cups flour (I use a white wheat in this one)
  • 1 tsp baking powder
  • 1/2 cup butter, melted
  • 2 cups milk
  • 1 T vanilla
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • For the Top:
  • butter
  • maple syrup
  • powdered sugar
  • sliced banana

What to do...

  1. Preheat a waffle Iron on High (or to desired setting).
  2. Beat egg whites till firm & set aside.
  3. Make Batter:
  4. Mix flour & baking powder in a bowl of an electric mixer.
  5. To bowl add egg yolks, melted butter, vanilla, cinnamon, salt, and 2/3 milk & beat just till smooth.
  6. Add rest of milk and delicately add egg whites, stirring in just before baking on iron.
  7. Make Waffles:
  8. Spray waffle iron well with oil to avoid waffle batter sticking in groves.
  9. Pour enough batter onto bottom side of iron to barely cover griddle. (Be careful not to overfill because it will expand when you shut lid and batter will run down sides!).
  10. Cook about 5 min, or until indicator shows waffle as done (You can cook to desired brownness and crispiness, I like mine crispy on the outside).
  11. Serve with a little butter, lots of syrup and some powdered sugar. I add sliced banana as well. Whipped cream is good too.

Notes

This is easy and easy to change-up by adding in mashed banana or blueberries into the batter. I use a little vanilla and cinnamon for an extra touch. Also, we don't add sugar into the batter, as we are going to top it with very sweet syrup, so it's not missed! When I make these the night before a marathon (as the PRW), I do add more salt, in preparation for the race., I have not put that alteration in the above recipe. Best served immediately with lots of pure maple syrup, little butter and powdered sugar on top. This would be excellent with sliced strawberries and whipped cream as a dessert too!

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I usually make the PRW myself on the eve of the race, but since I was traveling, packing my waffle iron seemed logistically difficult. I decided to try a local, all-day breakfast joint for dinner, and so I ended up at The Friendly Toast in Cambridge. I didn’t have any expectations other than a waffle with syrup, but when I arrived I found an oddly eclectic, retro-funk diner with a long list of classic breakfast dishes, donning some not-so classic variations. A diner, a bar and even featured on Man v. Food. You can check out the restaurant & their clip on the show here, The Friendly Toast.

Being that I couldn’t get anything too crazy before the marathon, I decided on half of a classic Belgium, and half of a gingerbread waffle. Traditionally served with pomegranate molasses compote on the gingerbread and a caramelized banana compote on the Belgium, both with whipped cream. They  were fresh out of pomegranates and bananas, so I opted to get the whip on the side (which arrived looking more like a hot fudge sundae with M&M’s than a topping..it was tempting). These waffles apparently aren’t served with syrup, so I had to bargain for a few of their good, mini bottles of pure maple, because it wouldn’t be a delicious PRW without it!  There I sat enjoying plentiful syrup, taking in the scenery of memorabilia, questioning the life-sized barbie doll at my left, and eating delicious waffles in a twighlight-zone reminiscent bliss…

My server even joined in the marathon mania, showing off his artistic side with a good luck check (a striking likeness I think?). If the waffle hadn’t readied me enough, this must have done the trick…

Though not the standard, it was another pre-race waffle dinner successfully accomplished; thanks Boston!

 

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  • […] I figured it couldn’t be that hard to make a perfect waffle and it would really get me off the hook for the whole tater tot incident.  It would also count as one of the recipes I need to learn on my syllabus for life and give me the initiative to wake up early, so last night I got on pinterest and started looking for the picture of the crispiest, most delicious waffle I could find.  After a little hunt and even a French translation of a Belgium waffle recipe (some google translate action) I finally settled on this one. […]ReplyCancel

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