Buttermilk Waffles

 Considering the space it takes up, it's kind of amazing that the waffle iron doesn't get much use. The truth is that Sweetie likes to eat out for breakfast more than he likes to eat out lunch or dinner, so celebratory breakfasts like waffles or pancakes or French Toast don't happen that often. He often just has a protein drink and I'm happy with shredded wheat and bran cereal with some fruit in it.

Of course, every now and then...like, four or five times a year...we do have waffles or pancakes or French Toast made at home. For Father's Day this year it was waffles. I love a waffle that is tender on the inside...and fluffy...but golden and crisp on the outside. I have the perfect recipe for that if you have buttermilk in the house. I also love the recipe for Amazing Overnight Waffles where you start the yeast batter the night before you bake them. These are the recipes that make it worth it to have a good waffle iron on hand.

This time we went with the buttermilk recipe and it was delicious! We enjoyed them with seasonal berries, butter, and some warm maple syrup. Decadent and delightful. The recipe gives directions for keeping the waffles warm while you cook the full amount of batter, but my waffle iron bakes two at once, so I skipped that and served one to Sweetie and one to myself. We enjoyed them, crisp and hot, while the next two were cooking in the waffle iron.

Buttermilk Waffles
Press Democrat and Washington Post by Becky Krystal

Makes 5 servings (five 7-inch round waffles)

2 1/4 cups (280 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt
1/2 teaspoon baking powder
2 large eggs,
2 cps (480 ml) buttermilk (whole or low-fat)
4 tablespoons (1/2 stick/57 grams) unsalted butter, melted and cooled, plus more for optional topping 
Note: May substitute some or all with neutral oil)
1 teaspoon vanilla extract
Neutral oil, for brushing the waffle iron
1/4-1/2 cup each seasonal berries (optional)
Maple syrup and butter, for serving (optional)

Preheat the oven to 200 degrees. Have a large baking sheet ready.

In a large bowl, whisk together the flour, baking soda, salt, and baking powder. 
In a separate medium bowl whisk the eggs until lightly beaten. Whisk in the buttermilk, butter and vanilla until combined.

Stir the egg mixture into the flour mixture gently until it forms a smooth, thick batter...any lumps should be fruit.

Brush a waffle iron with oil or spray with nonstick spray, and preheat it according to the manufacturer's directions. Ladle enough of the batter to cover three-fourths  of the surface of the iron...roughly 1/2 to 3/4 cups (120-180 ml) of batter per waffle. Close the waffle iron and cook for 3-5 minutes, or until the iron alerts you the waffle is done. You will be looking for the waffle to be crisp and golden brown.

Repeat with the remaining batter, placing finished waffles on the baking sheet in the oven to keep warm, if desired.

Serve with seasonal berries, maple syrup, pats of butter or other toppings as desired.