Buttermilk Waffles

Buttermilk WafflesWaffling
The boys just played in their last baseball tournament of the season. This left us all sad because it was over—but equally as happy that it was all over, and our real summer vacation could start. One bright spot in the weekend spent in Manteca was…waffles.

Waffles may not seem like a big deal to you or me, but to my kids they are the best thing ever. (Except for, maybe, Roll-Up a.k.a. Swedish pancakes. But that’s another post for another day.)

We stayed one night in a hotel that provides breakfast, and the kids were beside themselves because they could make their own fresh waffles. By their actions and conversation, you would think that the three of them never get to have waffles. That is so not the case. In fact we have waffles often. So often that I have the cool double waffle maker that spins and makes two at a time, ‘cause making them one at a time just takes too darn long, and they are not that patient.

I have tried many versions and recipes for waffles. I’ve tried regular, Belgian, sourdough, pecan, buttermilk, sweet potato, banana, yeast, chocolate chip and on and on. You would be surprised at how many recipes there are for waffles. And don’t get me started on the ice cream/dessert variety.

I have finally found what I consider to be my personal favorite recipe for ye old basic Buttermilk Waffles. They’re crispy and light with great flavor. Alas, in the eyes of my kids, they just won’t ever be as cool as the free hotel waffles during baseball.

Buttermilk Waffles
Recipe adapted from The Fannie Farmer Cookbook by Marion Cunningham

1 ½ cups all purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
3 eggs
1 ½ cups buttermilk
¾ cup melted butter, cooled
¼ cup milk, if needed

Put the flour into a mixing bowl and add the baking powder, soda, salt, and sugar. Stir with a fork to blend.

In another mixing bowl, beat the eggs until well blended. Stir in the buttermilk.

Add the flour mixture and stir until well mixed. Add the melted butter and stir until well mixed. If the batter seems thick, add the milk to thin it. The batter should flow from the spoon, not plop.

Bake in a hot waffle iron until crisp and golden. Serve hot.

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