Out of necessity (new waffle maker, making bacon waffles anyway), I decided to make some ‘plain’ buttermilk waffles.
These waffles should be eaten immediately after being removed from the waffle maker or they tend to get soggy. Serve with butter and your favorite flavor syrup, powdered sugar and fresh fruit or ice cream, pecans and whipped cream (if you really want to indulge).
- 2 c. all-purpose flour
- ½ tsp. salt
- ¼ c. sugar
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- 3 eggs, separated
- 6 T. butter
- 2 c. buttermilk
- ½ tsp. vanilla extract
- Heat your waffle iron according to manufacturer’s directions. Melt butter, set aside. Separate eggs, set aside.
- Sift together dry ingredients (flour, salt, brown sugar, soda, baking powder) in a large bowl. In a smaller bowl, whisk together egg yolks, buttermilk, melted butter, vanilla. Pour wet mixture into dry and combine.
- In another bowl, beat egg whites until stiff, but don’t over beat. Fold gently into the batter. Take your time doing this!
- Spoon enough batter into the iron as called for in the manufacturer’s direction (a soup ladles worth worked for me) and cook for 3 to 5 minutes or until crisp and browned on top. Keep in a warmed oven until ready to serve.
I think these may be even better leftover and reheated in your toaster as they get nice and crispy (and stay crispy!) that way. Make all your batter at once and reheat quickly in your toaster or toaster oven for a very quick breakfast.