Breakfast for dinner? Yes, please. Breakfast for brunch? Yes, please. Breakfast for … well, anything? Absolutely.
I love breakfast foods, although I almost never eat breakfast. The only thing my stomach wants in the morning is coffee, so that is what I do. But I love breakfast foods and waffles are one of my favorites.
There isn’t anything hard about waffles, and these always turn out pretty perfect. The trick is to use actual buttermilk. I’ve tried soy milk with vinegar, but it really isn’t the same. Buttermilk. I adapted the recipe below from an old Betty Crocker cookbook. You know, the old hardback with the orange cover that everyone’s mother had in the ’70s and ’80? Yep, I have a copy of it and for some things, it still does the trick.
- Buttermilk Waffles:
- 1 cup buttermilk
- 1 cup flour
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Mix all the ingredients together except the flour and stir until well combined. Mix in flour a little at a time until you have a pourable paste consistency. (Think a little thicker than Elmer’s School Glue.) Pour 1/4 of the mixture into hot waffle iron and cook per iron directions. Waffles should be golden and crispy.
Serve with butter and maple syrup.
And just because they are cute …
Tigger was trying to help me study and Arthas tried to help fold laundry. I love my boys, but some days they make things harder than they need to be. Still wouldn’t trade them for anything.