This is a nice Sunday-morning treat. Yes, the amount of butter is crazy high, but it produces an incredibly crisp, delicious crust. Half a cup of wild blueberries (fresh if in season, frozen if not) are a nice addition.
The recipe yields about a dozen waffles, which (anecdotal evidence suggests) should satisfy three or four eighth-grade boys for at least a couple of hours.
Buttermilk Waffles
1 ¾ c all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon baking soda
3 large eggs
16 tablespoons (2 sticks, 1 cup) butter, melted and cooled
1 ½ cups cold buttermilk
Mix dry ingredients in a large bowl.
In a separate bowl, beat the eggs, butter and buttermilk. Gently whisk the liquids into the dry ingredients, just until incorporated – the batter should be a bit lumpy.
Spoon batter ½ cup at a time onto preheated waffle iron, close the lid and bake until golden brown. Serve immediately with butter and maple or blueberry syrup.
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