Recipe: Buttermilk Waffles

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.

Ingredients

• 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

Directions

1. 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.
2. In a small bowl, beat eggs slightly.
3. Then, stir in sour milk, butter, and vanilla.
4. Add egg mixture all at once to the flour mixture. Stir until moistened (batter will still be slightly lumpy).
5. Pour batter onto grids of a preheated, lightly greased waffle maker, closing lid quickly.
6. Bake according to waffle maker manufacturer’s instructions.
7. When done, use fork to remove from grid.
8. Serve warm with butter and maple syrup.