Classic Buttermilk Waffles

In my humble opinion, I don’t feel waffles get enough shine. I’m not understanding why in the world of breakfast goods, pancakes frequently get chosen over waffles when waffles have POCKETS.

& who doesn’t love pockets?! 

I mean sure, you have to take out a whole extra machine to create waffles, and the recipe is a little different (these waffles require buttermilk & browned butter), but it’s worth it.

Personally, I think y’all just being lazy, respectfully.

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I didn’t fully appreciate the magnitude of what waffles had to offer until I was well into my adult life. Chalk it up to almost turning 30 and suddenly liking sparkling water out of nowhere, waffles offer a level of complexity that pancakes could never. The ridges, the texture, the convenient little squares that hold butter and syrup.

Chile, it honestly doesn’t really get much better than that.

This waffle recipe is the exact same recipe as the Red Velvet Chicken & Waffles recipe, just without the cocoa powder and food coloring. Make these this weekend, and then get your life.

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INGREDIENTS

Dry Ingredients:

2 Cups of AP Flour

2 Tablespoons of Sugar

2 Teaspoons of Baking Powder

1 Teaspoon of Baking Soda

1/2 teaspoon of salt

Wet Ingredients:

2 Cups of Buttermilk

1/4 Cup of Melted Butter

2 teaspoon of vanilla

2 large eggs

Optional: Powdered sugar for the razzle-dazzle.

INSTRUCTIONS:

  1. Preheat the waffle iron to the desired temperature.

  2. Mix buttermilk, butter, vanilla, and eggs together.

  3. In a separate bowl, mix together flour, sugar, baking powder, baking soda, and salt.

  4. Pour in wet ingredients to dry ingredients and whisk them together.

  5. Spray waffle iron with non-stick spray and pour in batter.

  6. Allow iron to do its thing (depending on its factory settings).

  7. Take out and dust with powder sugar or syrup of your choice.

  8. Enjoy!

Davina McGillComment