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)

Breakfast of Champions

On the last Sunday in our apartment, I decided to make the pancake breakfast Courtney and I planned on making all year. By the time our Sundays came around, I was always way to lazy and tired from the previous night to even consider getting up early (or even at all) and making any kind of breakfast. With all of our leftover ingredients, I finally had the excuse and motivation to finally get off my butt and make a perfect Sunday morning breakfast. I had no idea how easy homemade pancakes would be. I've done it before, but I always remember it being a little more labor intensive. But to be honest, making homemade pancakes is almost as easy as using the box, and the results are ten times better.


Homemade Pancakes 

I got this recipe off of allrecipes.com. 

Ingredients 
¾ cup milk

2 tablespoons white vinegar

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 egg

2 tablespoons butter, melted

*toast

*sunny side up eggs 

*OJ

*Mrs. Buttersworth 

Directions 

1. Combine the milk and vinegar in a small bowl and let sit for five minutes. 

2. Add the rest of the wet ingredients to the milk mixture. In a separate bowl combine the dry ingredients.

3. Add the wet ingredients to the dry ingredients until no longer lumpy. Cook over medium heat until bubbles  pop. Then flip, plop on a plate, butter up and devour. yum.