Buttermilk Waffles

Out of the three years that Courtney and I have had a waffle maker in our apartment, I think we have used it two times. That is SO pathetic. Especially because it is such a treat to have fresh waffles for breakfast on Sunday after a long weekend, and it's actually a little less involved than making eggs, bacon etc. etc. I was also on a roll this past weekend with cooking because the weather is amazing. It’s officially Spring. This is when I spend WAY too much money buying food to make for other people. But I don’t care because I love it. It’s actually my favorite activity and this semester the more opportunities I have to host people at my place the better. It’s impossible to cook fun things without somewhat exotic ingredients anyway (and when I mean exotic I mean like shrimp, cabbage, buttermilk, chipotles in adobo sauce etc.); basically just “exotic” for a college student in the middle of nowhere with a pretty limited budget. (The shrimp tacos were a serious splurge – next time I host remember NOT to do any kind of seafood…)

After making these I really want to make savory ones now; like savory chive waffles with pulled pork on top...and crispy onions...

Buttermilk Waffles 

Ingredients 

1 ½ cups all-purpose flour

¼ cup sugar

¼ cup cornstarch

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 ¼ cup low fat buttermilk

2 large eggs

½ cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

*non stick spray (I used bakers spray, and I wish I had used regular pam. I think it prevented the waffles from getting as crispy because its general used for cakes etc.)

Directions 

In a medium sized bowl, mix together the dry ingredients.

In a separate bowl, combine the buttermilk, cooled butter, and vanilla and mix. Then add the eggs. (I suggest adding the eggs last because personally I didn't let my butter cool enough the first time and I thought the eggs might have cooked a little, so I had to start over) The butter might look weird in the milk if you don't let it cool enough (like form tiny clumps) but this isn't a big deal. It doesn't make a difference in the end result.

Add the wet ingredients to the dry and whisk until just combined. Pour about 3/4 of a cup of batter into the waffle iron and cook to your preference. (amount of batter my vary depending on the size of your iron so place a tray or towel under for easy cleanup)