As you know, most Sundays I can be found making either pancakes or waffles. This week, I had some buttermilk to use up, and realized that I didn't have a recipe for buttermilk waffles that didn't require the eggs to be separated and the eggs to be whipped, like this recipe that I've reviewed before. Sure, I could have just used the exact same recipe and just not separated the eggs, but it was early, I wasn't thinking straight, and I hadn't had any caffeine (still haven't for that matter!). So I went on a search.
I wound up adapting a recipe I found on Recipezaar. The kiddos kept asking for more, so I took that as a good sign. When I finally got to taste, I thought they were pretty good. My waffle iron makes quite thin waffles. If it ever bites the dust, I think I'll get one that makes thicker waffles. I think that would be an improvement, but of course the kids would probably want the thin ones!! Acutally, I think the problem is that the wells for the butter and syrup aren't deep enough. :)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 Tbsp sugar
2 cups buttermilk
2 eggs, beaten
1 tsp vanilla
1/4 cup vegetable oil or melted butter, cooled
In a mixing bowl, add add flour, baking soda, baking powder, salt, and sugar. Stir to mix.
In a separate bowl, mix together remaining ingredients. Add to dry ingredients and mix well, but take care not to overbeat.
Pour batter into a preheated waffle iron and cook until the steaming stops and the waffles are crisp and golden.
5 years ago