Recipe: Buttermilk Waffles
A perfect brunch that will make leftovers perfect for quick and delicious breakfast all week.
On lazy weekends, I love sleeping in and making brunch. Pancakes, omelets, French toast have all been part of my brunch repertoire, but waffles have been a hit recently.
These are great because you can make a whole bunch for brunch on the weekends and freeze the leftovers. Then, during the week, pop them into the toaster for a quick and delicious breakfast.
You can find all the ingredients for these breakfast time staples at most any market.
- 1 ¾ cup flour
- 2 Tbs. Sugar
- 1 tsp. Baking powder
- ½ tsp. Baking soda
- ¼ tsp. Salt
- 2 eggs
- 1 cup sour milk (add 1 Tbs. Vinegar to 1 cup of milk)
- ½ cup butter, melted
- 1 tsp. Vanilla
- In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set aside.
- In a small bowl, beat eggs slightly.
- Then, stir in sour milk, butter, and vanilla.
- Add egg mixture all at once to the flour mixture. Stir until moistened (batter will still be slightly lumpy).
- Pour batter onto grids of a preheated, lightly greased waffle maker, closing lid quickly.
- Bake according to waffle maker manufacturer’s instructions.
- When done, use fork to remove from grid.
- Serve warm with butter and maple syrup.