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)
